In the wine industry, there is such an enterprise called "Guixiandong Wine". As the name implies, the word "slow" highly explains the true meaning of Guixiandong wine. From the perspectives of technology, storage and market, it can be seen that Guixiandong Liquor adheres to the development logic of "moderation is moderate, and slow is fast" and practices the growth road of "quality first, long-term".
Among the twelve flavors of liquor, the brewing of Maotai-flavor liquor is famous for its many processes, long cycle and long time consuming. The "12987" technology of making koji, losing grain twice a year, cooking for nine times, fermenting for eight times and taking wine for seven times has long been deeply rooted in people's hearts. "Red tassel sorghum" can only achieve a bottle of long-lasting Maotai-flavor wine through complicated brewing technology.
Known as "the founder of China Dongxiang Maotai-flavor Liquor", Guixiandong Liquor is more complex and unique. The temperature in the natural karst cave, where karst and Danxia are integrated, is 18-23 all year round, with constant temperature and humidity in all seasons, which is a very special brewing environment. Under the guidance of the national patent of "Technology of Fermenting Maotai-flavor Liquor in Cave Storage", it is fermented in the cellar for two months after each accumulation, and the fermentation degree is more sufficient, and the fermentation period is as long as two years. The extremely high production cost becomes insignificant in front of the ingenuity of Excellence. Ingenuity in slow work is the guarantee of the excellent quality of Guixiandong wine.
Wine is a friend of time, especially when it is stored. The newly steamed wine is pungent, pungent, irritating and has a bad taste. For good wine, aging is a necessary process. For this reason, major wineries and academic circles have carried out a lot of scientific research to accelerate the aging of liquor through physical and chemical means. It is found that natural cave storage is one of the most effective methods.
Wu Xiaoping, a national liquor judge and master of liquor design, pointed out that "cave storage technology is more conducive to the sublimation of liquor quality. One year of cave storage is equivalent to three years of cellar storage, which makes the impurity release of liquor more complete and the taste more mellow and elegant. " "One day in the cave, a thousand years outside the cave" is quite exaggerated at the moment when scientific knowledge is popularized, but the role and value of cave storage have long been recognized by the industry.
The brewing history of Guixian Cave originated in the first year of Jiaqing in Qing Dynasty (AD 1796) more than 200 years ago, and it was named after the stalactites in the cave naturally formed the shape of Dragon Master Roshi. Dragon turtle, according to legend, is one of the "nine sons born in the dragon". Its head is a dragon. As a turtle, it can feel at ease, ward off evil spirits and make money. It is a symbol of strength and longevity. People's worship and sacrifice of the dragon turtle has evolved into the blessing culture of the turtle fairy cave in later generations.
At the same time, the words "turtle, fairy and cave" also have their own profound meanings. Turtle, with longevity and stability, is also called the Four Spirits with Lin, Feng and Long. It is one of the representatives of Chinese culture and witnessed the development of the Chinese nation, such as Luoshu and Guiwan. The longevity of soft-shelled turtle is related to the storage time of wine, and the stability of soft-shelled turtle coincides with the unique 22987 maotai-flavor wine with complex technology and long use time. Immortals, people mountain, the mountain is not high, there are immortals, then the name. Karst caves are natural caves formed by combining Danxia and karst landforms in Guizhou. In the traditional culture of China, immortals live in caves, where there are treasures. It is often said that "a day in a cave is a thousand years on earth", which proves that the quality of wine stored in caves is higher.
Indeed, the natural cave turtle fairy cave has a constant temperature and humidity all the year round, which creates an excellent aging environment for the storage of maotai-flavor wine. The thickness of sediments in the cave is several meters or even more than ten meters, which provides a hotbed for the growth of brewing microorganisms. The association between water molecules and alcohol molecules in the pottery jar is more complete, and the wine body is elegant and delicate. If you carefully taste the cocktail party in Guixiandong, you will find the authentic Daqu sauce, which has a little old flavor unique to the cave. Dr. Li Hong, director of the Brewing Research Center of China Food Fermentation Industry Research Institute, once said that when tasting Guixiandong wine Danxia, the quality of the cave wine was different, and the old wine was rich in flavor, with soft entrance and faint pine mushroom flavor.
It takes at least six years for Guixiandong wine to leave the factory, and the average age of wine is far more than four years. It is worth mentioning that there are thousands of jars in Master Roshi Cave, and the brewing in Qing Dynasty has continued to this day, many of which are centennial jars. The surface of the jar is heavily stained with the traces of years, and the cave walls are inhabited by "wine bugs" that have been bred for many years, full of mysterious and sacred colors.
On May 26th, 20021year, Buchang signed an investment intention agreement for the 40,000-ton Jiangjiu technical transformation and capacity expansion project, and planned to spend 654.38+0.5 billion yuan to increase the production capacity of 40,000 tons of Jiangjiu (plus the original production capacity of 6.5438+0.000 tons, the production capacity will reach 50,000 tons by then).
On June 16, Li Bingjun, Deputy Secretary of Guizhou Provincial Party Committee and Governor, met with Zhao Tao, Chairman of Buchang Group, and his party in Guiyang. During the meeting, Zhao Tao reported the development status and future planning of Guixian Cave. Li Bingjun affirmed the achievements of Guixian Cave, expecting Guixian Cave to implement the concept of high quality and large-scale development in the future and contribute to the economic transformation and upgrading of Guizhou. After the meeting, Guizhou Province, Zunyi City, Xishui County, Xijiu Town and other governments. Multi-level attention, planning and coordination of 3000 mu of land for the step-by-step technical transformation and capacity expansion project of Maotai-flavor wine.
Slow work and meticulous work is an ingenious attitude, which takes a long time to succeed. This is a code of conduct. The "slow" development of Guixiandong wine is not only for the immediate plan, but also for the long-term plan. It is natural and self-contained.