Regarding the history of sauce wine, the theory of goji sauce is prevalent.

According to the "Records of the Grand Historian: Biography of the Southwest Barbarians", in 135 BC, Emperor Wu of Han, Liu Che, sent envoy Tang Meng to South Vietnam, where Tang Meng tasted delicious goji sauce wine. So he took a detour to the production area of this wine, which is in the Renhuai area, and presented it to Emperor Wu of Han, who praised it as "sweet and delicious".

This incident confirms that as early as before the Han Dynasty, Renhuai had already produced fine wine.

By the Tang and Song dynasties, the Renhuai area had become a wine town, and the tradition of brewing was widespread among the people. The high-quality Daqu liquor "Fengqu Fajiu" brewed was popular in the city. Song Dynasty scholar Zhang Nengchen's "Record of Wine Names" is recorded in the history of wine because of its excellent quality.

During the Song and Yuan dynasties, the "liquor trading system" emerged. Deliberating liquor refers to the specialization of liquor, which at that time referred to the monopoly of the government on the production and sales of liquor, and did not allow individuals to engage in industries related to liquor. At that time, the distillery was also called the official kiln. At that time, the overall brewing technology, process, quality and other aspects had made progress, and there was a record of Baijiu distillation in the Yuan Dynasty.



By the Ming and Qing Dynasties, the "sand returning process" in the important brewing technology of modern Maotai flavor Baijiu had been formed. At this time, Baijiu in Renhuai region was very close to today's Maotai flavor Baijiu. At that time, Chishui River was an important waterway in Renhuai region, which could transport salt from other places to northern Guizhou, and also brought Maotai flavor Baijiu from Renhuai region to the whole country.

From the late Qing Dynasty to the Republic of China, "Chengyi", "Ronghe", and "Hengxing" burning houses emerged, inheriting the traditional brewing techniques and forming a certain scale of production capacity. At that time, many sauce wine brands gradually became known to people, with the praises of "Wine Crown in Guizhou People's Country" and "The Three Houses Next Door Drunken in the Wind, Ten Mile Fragrance Opened after Rain" all at this time.

In 1915, the two distilleries "Chengyi" and "Ronghe" sent their products to participate in the Panama World Exposition held in San Francisco, USA, winning a gold medal and being listed as the world's top three (distilled) spirits along with Scottish whiskey and Cognac.

In modern times, in order to revitalize the brewing industry, the Ministry of Light Industry held a wine tasting party in 1952. Due to the lack of more scientific and in-depth research on brewing technology at that time, famous wines could only be selected based on surface conditions such as excellent moral character, widespread praise, and long history.

In the 1960s, the working group led by Li Xingfa analyzed three typical aromas of sauce wine based on various factors such as raw materials, technology, fermentation equipment, and different origins, namely: "sauce aroma", "mellow and sweet", and "cellar bottom".

In 1979, the third liquor tasting party, Baijiu was divided into five flavor types according to saccharification starter: Maotai flavor, Luzhou flavor, light flavor, rice flavor and other flavor types.

Since then, Maotai flavor Baijiu has also been officially recognized by everyone. Due to the complex traditional technology and mellow taste, Maotai flavor Baijiu has always adhered to Chinese traditional culture and achieved the perfection of every drop of liquor.