Moutai, the town where the Moutai distillery is located, is known as “China’s No.1 spirits town”, of which 15.03 square kilometres is the only production area for Moutai. Located in a river valley, surrounded by mountains, warm in winter and cool in summer, it is conducive to the habitat and breeding of microorganisms needed for brewing, creating a unique and unrepeatable microbiological environment, resulting in the unique style of Moutai.

The geological and geomorphological structure of the Moutai town is mainly Jurassic and Chalk purple sand shale and conglomerate. The purple soil is moderately acidic and has good permeability. Surface and ground water is filtered through the soil on both sides of the river and flows into the Chishui River, forming a valuable source of water for baijiu making, with good water quality, moderate acidity and rich in trace elements.

An ancient grain, glutinous sorghum, which only grows in this area, is the only and best choice for making Moutai. The Qu which is the natural fermenting agent, is made from high quality organic wheat using an ancient process. Farmers follow strict organic requirements and traditional farming techniques to grow the raw materials for brewing.

The making process of Moutai follows the changes of four seasons, and certain key production steps must be carried out according to a certain day of the lunar calendar, absorbing the essence of nature, making it a “living fossil” of the Chinese baijiu process. It takes at least five years for an ordinary bottle of Moutai to leave the distillery, during which time it undergoes thirty processes and one hundred and sixty-five steps.