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Kweichow Moutai: China’s ‘national schnapps’ on the rise

Baijiu is the most popular alcoholic drink in China and Moutai the most famous brand, with a similar status to vodka in Russia or tequila in Mexico. Its origins go back over 2,000 years to the time of Emperor Wu of Han. These days, the national drink is frequently served at official state banquets and is used as the official state gift. Its protected source is the village of Maotai in the Guizhou province on the banks of the Chishui, the Red River. These days, more than 30,000 tons of the 53 percent alcohol Moutai are produced. In cooperation with Camus, a limited edition was launched as an homage to the greatest poets: after Li Bai in 2013, Du Fu followed in 2018. The elegant bottle showing a painting of a poem is made from the finest porcelain.

Traditional methods are used for the distillation of regional raw materials: organic sorghum and wheat and the best water. Fermentation takes place at high temperatures. During the production process, which takes a year, fresh grain is added twice to the boilers, then several boiling and fermentation processes take place. Every batch of the distillate is separated according to age, production cycle and aroma. It then matures slowly in terracotta containers and, during the storage period of at least five years, develops a fine soya aroma. Master blenders make sure that the characteristic, full flavour is preserved. The secret lies in the humid climate, the water from the Chishui, as well as in the distillation technique and maturing period.

At the World Spirits Award, there was double gold for Kweichou Moutai Du Fu Edition.

Bruno Perkonig –Carinthia’s number 1 small distillery

Bruno Perkonig’s career as a distiller started out in 1995 and to date, every product submitted to a competition has received a reward. Bruno Perkonig is a fixed contender at industry events and operates Carinthia’s number 1 small distillery. The limited yet refined annual production totals 160 litres and 15 distillates which are primarily sold to private enthusiasts. Some of the rarest products, based on the philosophy of “less is more”, include berry brandies made from local wild fruits. Fruit brandies and schnapps made from pip and stone fruits complete the selection.

Bruno Perkonig’s main job is as a teacher but his part-time teaching work leaves him plenty of time for schnapps distilling and researching the secrets of nature. Bitters are made from herbs and roots and soothing ointments are concocted. A visit to St. Ulrich near Feldkirchen is certainly worthwhile: a more than 350 years old farmhouse has been painstakingly transformed and restored so that “tinctures and ointments can be produced here”. Bruno Perkonig says with a wink that the building would be perfect for increasing his distilling capacity. The distilling and storage take place in a stone vaulted room and a farmer’s lounge has been adapted for hosting tastings and cultural events.

The results of the World Spirits Award speak for themselves: classification as a First Class Distillery 2012, gold for the apple quince, silver for the raspberry, Knorpelkirsch cuvée (cherry) and Zwetschke Holz (plum) and bronze for the rose apricot.