“What is the most expensive Chinese baijiu? Most people would first think of Moutai. Wrong! The highest transaction record in Chinese baijiu history was set by 1935 Laimao, of which fewer than 5 bottles exist worldwide. Just 400ml is valued at 10.7 million yuan—enough to buy a villa!
On September 4, 2011, at the China Famous Liquor Auction hosted by the company, a 1935 Laimao bottle (approximately 400 grams) was auctioned for 10.7 million yuan by entrepreneur Mr. Lai from Ningde City. This price broke the previous record of 8.9 million yuan set by ”Handi Moutai”, making it the most expensive baijiu ever sold in China at the time.
Over 80 years later, when opened, this Laimao still exudes a rich, intoxicating aroma. People marvel that even its empty bottle qualifies as a national-level cultural relic.”
What is the rarest Moutai?
1. Unique Natural Environment
Moutai Town is surrounded by mountains and has a humid climate with minimal temperature fluctuations, creating a microclimate ideal for brewing. These natural conditions—including summer temperatures of 35–39°C, dense fog, and slightly acidic purple soil—play a decisive role in shaping Moutai’s flavor. Attempts to replicate this environment elsewhere (e.g., state-backed projects in the 1970s) failed due to missing microbial ecosystems.
2. Exclusive Grain Variety
Moutai uses Red-tassel Sorghum, a local variety with thick husks and dense kernels. Unlike ordinary sorghum, it withstands the rigorous “12987” process (9 steamings, 8 fermentations) without breaking down. Its high tannin content (2–2.5%) also produces aromatic compounds like vanillin during fermentation.
3. Mineral-Rich Water
Water from the Chishui River, filtered through gravelly soil, provides essential minerals and purity. Historical texts from the Qing Dynasty describe its role in creating Moutai’s “sweet and mellow” profile.
4. Unique Microbial Communities
Centuries of brewing have enriched Moutai’s air with stable microbial populations critical to fermentation. Over 1,700 flavor compounds (esters, pyrazines, etc.) develop through interactions between these microbes and local ingredients.
5. Time-Intensive Craftsmanship
Moutai follows the ”12987″ process: a 1-year cycle with 9 steamings, 8 fermentations, and 7 distillations. The liquor then ages in ceramic jars for 5+ years, blended with older reserves. This method, combined with geographic constraints, limits annual production to ~60,000 tons—far below global demand.
Moutai’s rarity is rooted in irreplicable natural conditions and craftsmanship, making it a symbol of China’s terroir-driven distilling legacy.