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In ancient Maotai Town, the aroma is said to waft for ten miles.
In ancient Maotai Town, the aroma is said to waft for ten miles.
Sauce-flavored liquor—a cultural product that embodies the wisdom of our ancestors.
2023-11-21
During the era of Yu the Great, the indigenous people living along the Chishui River—the Puyi (Puo) tribe—were skilled at harnessing the waters of the Chishui River. In their naturally favorable brewing environment, they transformed surplus grains into a distinctive and exquisite wine. By 135 B.C., the locally brewed wine had already gained some renown. In Sima Qian’s “Records of the Grand Historian,” it is recorded that when Tang Meng was sent as an envoy to Nanyue, he brought with him the jujube sauce wine produced in Nanyue (today’s Renhuai County, where Maotai Town is located) to Emperor Wu of Han, who praised it as “sweet and delicious.” During the Tang and Song dynasties, the winemaking techniques around Maotai Town along the Chishui River continued to advance. The “Daqu liquor,” made by fermenting grains through the use of specially prepared qu, became markedly superior to wines from other regions. It began to serve as tribute wine for successive dynasties and, via the Southern Silk Road, spread overseas.
The Era of Yu the Great ， On the banks of the Chishui River of the Indigenous people —The Pu people (Pu ethnic group) are skilled at harnessing the waters of the Chi River. In their naturally favorable brewing environment, they transform surplus grains into a distinctive and exquisite wine. As early as 135 B.C., the locally brewed wine had already gained some renown. Sima Qian’s “Records of the Grand Historian” recounts that Tang Meng was dispatched on an envoy mission. South Yue from the land of Nam Viet (today’s Renhuai County, where Maotai Town is located) Goujiang Wine Presented to Emperor Wu of Han, it was praised by Emperor Wu of Han as “sweet and delicious.” Tang and Song dynasties During this period, the brewing techniques in the Maotai Town area along the Chishui River further developed, producing “…” through fermentation using grains and qu. Daqu liquor Clearly superior in beauty to other regions, it began to serve as tribute wine for successive dynasties and, via the Southern Silk Road, spread overseas.
Meijiu River in Maotai Town
In 1956, the Ministry of Light Industry of Guizhou Province established the Chishui River Moutai Pilot Committee, led by Mr. Luo Qingzhong, who at the time served as the deputy director of the factory. In 1965, after years of scientific experimentation, the pilot committee headed by Luo Qingzhong successfully explored and summarized the solid-state brewing method for Moutai’s Daqu Kunsha, passed down through generations of Moutai artisans. The committee identified three typical styles of fine liquor from the Moutai Town along the Chishui River—sauce-aroma, mellow-sweet, and cellar-bottom—and officially announced at the first National Baijiu Research Conference (held in Luzhou) that the fine liquors produced in this region were classified as “sauce-aroma baijiu,” commonly referred to as “sauce wine.”
Mr. Luo Qingzhong, the Sauce Father
Sauce-flavored liquor is the collective wisdom of the older generation of Moutai artisans. It has defined a distinct aroma category within Chinese baijiu and enriched the variety of Chinese alcoholic beverages. With its intricate brewing process and unique taste profile, sauce-flavored liquor plays an important role in Chinese liquor culture—not only as a fragrant and delightful beverage, but also as a cultural artifact that embodies the Chinese people’s brewing expertise and their value system of harmonizing with nature. It is a cultural product that encapsulates the essence of Chinese wisdom.
Huacheng Liquor Industry Group Brewing Workshop
As a liquor enterprise personally founded and directly passed down by Mr. Luo Qingzhong, the “Sauce Father,” Huacheng Liquor Industry has fully inherited the precious brewing techniques of sauce-style liquor. The “Huacheng Sauce Father Liquor” produced by this enterprise... After being meticulously blended using secret techniques and aged for an extended period, it exudes a rich, savory soy sauce aroma—elegant and delightful. With just one sip, its complex flavor profile will immerse you in the brewing wisdom of our ancestors.
Hua Cheng Sauce Father Liquor
Today, sauce-flavored liquor stands out uniquely among global alcoholic beverages and holds a significant position. On September 29, 2023, the flag-handing ceremony for the 2024 Brussels International Spirits Competition was held in Treviso, Italy, officially confirming that Renhuai, Guizhou Province, will host the 2024 Brussels International Spirits Competition. As the direct successor to the brewing enterprise founded by Luo Qingzhong—the “Father of Sauce-Flavored Liquor”—Huacheng Winery will take up the torch of history, carry forward the classic sauce aroma, uphold the spirit of the “Father of Sauce-Flavored Liquor,” and spread this cultural treasure—sauce-flavored liquor, which embodies Chinese wisdom—to every corner of the world, enabling more people to savor its unique charm.
Statue of Luo Qingzhong, the Father of Sauce Aroma
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Address: Chunsu Village, Maotai Town, Renhuai City, Guizhou Province
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