Description

• Alcohol %: 53
• Decant Time: 15 minutes
• Taste: savory, soy/umami, floral (orchid/jasmine), caramel, toasted sesame, earthy, white pepper, long warming finish, complex, nutty
• Food Matching: Peking duck, Sichuan hot pot, Braised pork belly (hong shao rou), Chinese cured meats and cold cuts, Spicy and umami-rich dishes, Hard cheeses and roasted nuts
• Grape Variety: sorghum (base ingredient) : 100%,

Tasting note

品飲筆記：2017年茅台，入口先是柔和的花香（如蘭花、白花），隨即轉為醬香與烤穀物的厚實層次，帶有焦糖與芝麻烘烤感，酒體飽滿且暖口，餘韻綿長，尾段微辣回甘。 酒莊背景：貴州茅台為國家級名酒，釀造工藝世代相傳，以茅台鎮獨特的環境與菌群聞名。 釀造工藝：採用固態發酵（多輪堆曲、窖藏）、分次蒸餾並以陶缸長期貯存熟成，最後由師傅按風格精心勾兌。這些手工與自然微生物共同造就層次豐富的風味。 產地田地：茅台鎮特有的紅壤、河谷微氣候和在地水源，為原料賦予獨到的氣味基底。建議開瓶後稍微醒置（約15分鐘），讓香氣充分展開，更能感受中後段的風味曲線。

Tasting note: A powerful, multi-layered spirit with an immediate burst of floral top notes — think jasmine and orchard blossom — that gives way to deep savory, caramel and toasted sesame characters. The palate is full-bodied and warming (53% ABV), revealing soy-like umami, roasted grain, a hint of white pepper and a remarkably long, resonant finish. Producer notes: From Kweichow Moutai Co., an iconic state-owned distillery rooted in Maotai town. This 2017 expression reflects traditional craftsmanship, strict quality control and an emphasis on regional identity. Winemaking/production: Crafted using solid-state fermentation in local pits, multiple rounds of slow fermentation and distillation, followed by extended ageing in pottery jars and careful blending. Indigenous microbes, local water and repeated manual handling create the layered complexity. Vineyard/region notes: Sourced from the Maotai region of Guizhou — red soils, a subtropical climate with marked diurnal shifts and unique local flora — all contributing to the characteristic aromatic and savory profile. Best enjoyed slightly aired for 10–20 minutes to open the bouquet.

Winery

貴州茅台股份有限公司位於茅台鎮，是中國最具代表性的白酒品牌之一。以傳統固態發酵、多次蒸餾與陶缸長期貯藏聞名，依靠地方原料與手工勾兌，造就獨特且層次豐富的風味。

Kweichow Moutai Co., Ltd. is China's most renowned baijiu producer, centered in Maotai town, Guizhou. Combining centuries-old solid-state fermentation techniques, locally sourced grains and artisan blending, the distillery produces spirits prized for their aromatic depth and cultural significance.