Wang Mao Bing Qian Lao Jiao ⑩

The history of this baijiu dates to 1879 when the Wang Mao Distillery was established in Maotai, Guizhou Province.

The story of Wang Mao baijiu goes back exactly 140 years. In 1879, WANG Rong founded Rong Tai He Distillery (aka Wang Mao Distillery) with two other business partners in the town of Maotai, Guizhou Province. An accident in 1915 catapulted Wang Mao to international fame. This took place 11,000 kilometres away in San Francisco at the Panama-Pacific International Exposition. There, at the Maotai booth, a bottle was dropped. And broke. The aromas that were released instantly attracted a crowd to the stand. Like many such exhibitions today, there was also a competition of the products at the 1915 fair in a tasting. Wang Mao won a Gold Medal.

Wang Mao baijiu won a Gold Medal at the Panama-Pacific International Exposition held in  San Francisco in 1915. 

In 1936, Wang Bing Qian, the great grandson of Wang Rong, bought up all the shares of Wang Mao Distillery. He expanded the business and took annual production to 12,000 litres. Wang Bing Qian passed away in 1951 and the following year, Wang Mao Distillery was nationalised. Guizhou Moutai Distillery – the world’s largest spirit producer today – was founded in 1952 when the Chinese Government merged Wang Mao, Hua Mao, and Lai Mao distilleries. In the 1980s, the Wang Family negotiated with Guizhou Moutai Distillery, and reclaimed the rights to produce baijiu under the brand of Guizhou Wang Mao Jiu Ye Company Limited. Then in 1997, in recognition of his contributions to baijiu, a statue of Wang Bing Qian was mounted in Moutai Beverage Culture City.

In recognition of his contributions to baijiu, a statue of Wang Bing Qian was mounted in Moutai Beverage Culture City in 1997.

Wang Mao Bing Qian Lao Jiao is produced entirely from  a low-yielding variety of sorghum. Fermentation is achieved by a jiu qu recipe used originally in the 1910s to the same baijiu which won Gold Medal at the 1915 Panama-Pacific International Exposition in San Francisco. Crystal clear in appearance. Intense aroma including white flowers, and Nashi and Tientsin pears. Rich and concentrated. Long, persistent, silky finish. 53% alcohol.

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