Description

• Alcohol %: 53
• Decant Time: 10 minutes
• Taste: sauce aroma (jiangxiang), fermented soy / umami, toasted sesame, dried fruit, floral incense, spicy warmth, complex savory finish, long, lingering heat
• Food Matching: Peking duck / roast duck, Sichuan hotpot, Braised pork belly (hong shao rou), Strong-flavoured Chinese cold dishes (pickled, umami-rich), Aged cured meats and hard cheeses, Nuts and savory snacks
• Grape Variety: sorghum : 100%, cabernet_sauvignon , pinot_noir , other_grapes ,

Tasting note

這款2024年茅台（53%）來自貴州茅台鎮，是典型的醬香型白酒：打開瓶蓋便有厚實的醬香、發酵豆豉與烘烤香氣，還夾帶細緻的花香和乾果甜感。入口飽滿油潤，酒體重、溫感明顯，伴隨著鹹香、芝麻與烤穀物的層次，收尾悠長且回甘。酒廠沿用固態發酵、老窖池、多次蒸餾與自然窖藏的傳統工序，最後由釀酒師精細勾兌，才能呈現出茅台獨有的複雜度。產地位於赤水河流域的微氣候帶，霧氣充足、土壤含礦物質，造就這種獨特風味。建議室溫小口慢飲，開瓶後靜置約10分鐘，香氣會更圓潤；搭配重口味川菜、烤鴨或滷味最為合拍。

A hallmark expression of the famed Maotai region, this 2024 Kweichow Moutai Baijiu (53% ABV) offers an assertive sauce-aroma profile: layered savory soy and fermented notes mingle with toasted sesame, dried fruit and delicate floral incense. On the palate it is full-bodied and viscous, warming from the very first sip with a pronounced umami backbone and complex secondary notes of roasted grain, spice and gentle sweetness. Produced through solid-state fermentation with traditional daqu starters, multiple distillation cycles and careful aging and blending in local cellars, each bottle reflects the unique terroir of the Chishui River valley—humid, fog-kissed hills and mineral-rich soils. Best enjoyed in small sips at room temperature; allow about 10 minutes after opening for the aromatics to settle. Pairs superbly with richly seasoned Chinese dishes, roast meats and bold, savory flavours.

Winery

貴州茅台酒股份有限公司是中國最具代表性的醬香型白酒生產者。茅台鎮獨特的赤水河流域氣候、以高粱與大曲為原料的固態發酵、長期窖藏與反覆勾兌，是茅台風味持久、層次複雜的關鍵。酒廠保留傳統工藝，又在品質控制與選料上極為嚴謹，造就其國宴級的地位。

Kweichow Moutai Co., Ltd. is the most iconic producer of China’s sauce-aroma baijiu. Centred in Maotai town, Guizhou province, the distillery follows centuries-old solid-state fermentation using locally cultivated sorghum and daqu starters, long cellar aging and meticulous blending. The combination of the Chishui River valley microclimate and traditional techniques produces intensely aromatic, layered spirits prized both domestically and internationally.