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Brewing Process
“22987” Brewing Technique
Two-Year Brewing Cycle
Unlike most Guizhou sauce-aroma baijiu, which is produced once a year through the nine-steam, nine-cool, seven-distillation process over a one-year cycle, Guixiandong Liquor takes two full years—one year longer than traditional Kunsha sauce-aroma production.
Nine Steaming Sessions
The production process involves one round of steaming with clear water and freshly milled grain (“xia sha”), followed by one round of mixed steaming with coarse grain. The fermented grain (pei liao) from the mixed steaming is then loaded into the pot still for the third steaming. After the third steaming, the fermented grain becomes “shu zao” (fully cooked grain), which is then spread out to cool, sprinkled with starter culture (qu), piled for pre-fermentation, put into the pit, sealed for fermentation, opened for retrieving the fermented grain, and reloaded into the pot still for distillation. This cycle of six rounds of fermentation and distillation involves six additional steamings, making a total of nine steamings in the entire process.
Eight Fermentation Cycles
The process includes one round of clear steaming with freshly milled grain (“xia sha”) and one round of mixed steaming with coarse grain. During the six-cycle sequence in which the fully cooked grain (“shu zao”) is reloaded into the pot still for distillation, there are six rounds of pit sealing and fermentation. With starter culture (qu) added for each fermentation and each fermentation lasting two months, a total of eight fermentations are carried out.
Two-Stage Grain Input
Qingzheng Xiasha (Pure-steamed First Batch):
Using half of the total grain input, the process follows: grain moistening → ingredient mixing → upper steamer for grain steaming → lower steamer for water spraying → cooling → adding tail liquor → adding qu starter → stacking fermentation → cellaring → sealing for fermentation → unearthing for grain extraction.
Seven Distillation Runs
The first occurs after the hunzheng caosha steaming, followed by six during the mature-grain cycles. Each run produces liquor with distinct qualities, which are stored separately, blended after three years, then aged for another year and fine-tuned before release.
The Hidden Realm of Cave Brewing
“The Nine Rituals of Guixiandong”
Awakening the Spirit — The Tortoise’s Dream Awakens
"Nectar fills the cup, fragrance fills the room"
Gently pour the baijiu into a decanter and let it rest for 10 minutes.
The aged aroma of Guixiandong Baijiu blossoms, its Maotai-aroma profile spreading richly, making the taste smoother and more refined.
"Jade liquor falls into the cup, as soft as silk"
Lift the bottle slowly to about 30 cm above the decanter and pour in a steady stream.
Guixiandong Baijiu flows like silk, thick and glossy like oil, hanging unbroken in midair before settling gracefully.
Drawing the Liquor Thread — The Tortoise Wanders in the Spring
Observing the Color — A Thousand Sceneries in a Cup
"Golden dew, jade liquor, tears of the spirit"
Tilt and swirl the glass — the “wine tears” cling clearly to the sides; the liquor is lightly golden and crystal clear.
Guixiandong Baijiu is viscous, full-bodied, and rich in well-aged stock.
"Light and shadow reveal supreme quality"
Shine light through the liquor — a clear, soft-haloed beam appears in the cup, known as the rare “Tyndall effect” in baijiu appreciation. This is both a hallmark of fine liquor and an aesthetic delight of high-end Maotai-aroma baijiu.
"Three gentle sniffs to discover its depth"
Raise the glass and inhale three times: still aroma, sipping aroma, lingering empty-glass aroma.
Guixiandong Baijiu is distinctive for its prominent Maotai aroma, layered complexity, and elegant balance. The Danxia edition adds unique aged and matsutake mushroom notes.
Gazing into the Light — The Spirit Appears
Savoring the Aroma — Rich and Layered
"The blossoms rise, revealing pure-grain craftsmanship"
Swirl the decanter — the “wine flowers” (foam) cover the surface.
Guixiandong’s foam is sticky, dense, fine, small, uniform, and long-lasting — an indicator of high-quality pure-grain spirit.
Swirling the “Wine Flowers” — A Joy to the Ears
"One coin’s worth down the throat, pure and refined"
Let the liquor coat the mouth; the tongue senses all five tastes — sour, sweet, salty, bitter, umami — in balance.
Guixiandong Baijiu is mellow, clean, and harmoniously structured.
"Half a coin’s worth enters the mouth, held and savored slowly"
Take a small sip and let the rich Maotai aroma blossom across the palate.
The aroma combines grain, roasted notes, and matsutake, lingering long after the sip.
"Two coins drained, aroma that lingers"
Drink heartily; as you breathe, it feels like a burst of pure energy filling the body.
The spirit is harmonious and smooth, full-bodied yet delicate, with a long, satisfying aftertaste.
A Generous Drink — Lingering Maotai Aroma
Moderate Sips — Pure and Harmonious
Small Sips — The Aroma of Cave-Aged Baijiu Blooms
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Ritual 9
Choice of Drinkware
The tasting and enjoyment of baijiu call for careful attention to drinkware — the right choice can greatly enhance the flavor experience.
Tulip Glass (Small-Bowl Stem Glass)
Features: Narrow rim to concentrate aromas, ideal for high-end Maotai-aroma and strong-aroma baijiu.
Small Porcelain Cup (Traditional Baijiu Cup)
Features: Elegant and traditional, suitable for light-aroma baijiu, embodying the heritage of Chinese drinking culture.
Tulip Glass (Small-Bowl Stem Glass)
Features: Narrow rim to concentrate aromas, ideal for high-end Maotai-aroma and strong-aroma baijiu.
Small Porcelain Cup (Traditional Baijiu Cup)
Features: Elegant and traditional, suitable for light-aroma baijiu, embodying the heritage of Chinese drinking culture.
Everyday Drinkware
Decanter (Glass or Ceramic)
Purpose: For aerating and portioning baijiu, especially aged baijiu, allowing the liquor to breathe and mellow in taste.
Small Baijiu Cup (10–30 ml)
Recommendation: Glass or porcelain to avoid metal affecting flavor.
Purpose: For aerating and portioning baijiu, especially aged baijiu, allowing the liquor to breathe and mellow in taste.
Small Baijiu Cup (10–30 ml)
Recommendation: Glass or porcelain to avoid metal affecting flavor.
Drinkware to Avoid
❌ Disposable Plastic Cups — May release odors that damage the aroma.
❌ Metal Cups — Stainless steel or copper may cause chemical reactions affecting taste.
❌ Metal Cups — Stainless steel or copper may cause chemical reactions affecting taste.
Baijiu Storage Metho
Improper storage can lead to evaporation and flavor deterioration. Maotai-aroma baijiu requires long-term aging, making proper storage essential.
Environmental Requirements
Temperature: 10°C–25°C (avoid high heat or drastic temperature changes)
Humidity: 60%–70% (too dry accelerates evaporation; too damp can mold labels)
Light: Avoid UV exposure, which accelerates aging — store in ceramic jars, wooden cases, or dark wine cabinets.
Environmental Requirements
Temperature: 10°C–25°C (avoid high heat or drastic temperature changes)
Humidity: 60%–70% (too dry accelerates evaporation; too damp can mold labels)
Light: Avoid UV exposure, which accelerates aging — store in ceramic jars, wooden cases, or dark wine cabinets.
Storage Containers
Unopened Original Bottles: Glass bottles provide good sealing — no need to repackage.
Ceramic Jars / Porcelain Bottles: Ideal for long-term aging (especially Maotai-aroma baijiu), breathable and promotes maturation, but require stable humidity.
❌ Plastic Barrels / Inferior Clay Pots: Risk of leakage or contamination.
Ceramic Jars / Porcelain Bottles: Ideal for long-term aging (especially Maotai-aroma baijiu), breathable and promotes maturation, but require stable humidity.
❌ Plastic Barrels / Inferior Clay Pots: Risk of leakage or contamination.
Placement
Upright Storage: Prevents alcohol from corroding caps (especially metal).
Regular Inspection: For aged baijiu, check seals to avoid evaporation.
Regular Inspection: For aged baijiu, check seals to avoid evaporation.
Special Storage Cons
Low-Alcohol Baijiu (<40% ABV): Prone to spoilage — best consumed within 5 years.
Opened Bottles
Short-term: Tighten the cap, refrigerate to slow evaporation (consume within 1 month).
Long-term: Transfer to smaller bottles to minimize air contact, or use vacuum sealing.
Long-term: Transfer to smaller bottles to minimize air contact, or use vacuum sealing.
Choice of Drinkware
Healthy Drinking
For many, drinking is an enjoyment and a pleasure. Baijiu can promote blood circulation, enhance the meridian system, and help regulate and improve the body’s biochemical metabolism and signaling. For those entering middle age, when digestive functions tend to decline, moderate drinking before meals can stimulate the secretion of digestive enzymes such as pancreatic fluid, improving the gastrointestinal absorption of nutrients. Healthy Drinking Motto: “Pure grain as the foundation, moderation as the boundary; never drink on an empty stomach, sip slowly for the best; rehydrate the next day to keep your liver and stomach healthy.”
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Address: Xijiu Town, Xishui County, Zunyi City, Guizhou Province, China
Tel: 400-063-9896
Email: 13810625491@163.co.m