茅台镇王宗德酿酒厂——工艺传承
Maotai Town WangZongde Distillery – Craftsmanship Heritage
王家先人，胼手砥足，历时百余年，实践者一套独特的酿酒工艺。其经典的工艺过程，至今为茅台酒厂沿用。
The Wang family ancestors worked diligently for over a century, developing a unique brewing technique. This classic process is still used by the Moutai Distillery today.
今天的王茅酒，就是原始的、古老的传统工艺的完整在现。是工艺与人文的水乳交融。
Today's Wongmou liquor is a complete embodiment of the original, ancient traditional craftsmanship. It is a perfect blend of craftsmanship and humanistic spirit.
王茅酒采用的“季节性生产”、“高温酿造”、“长期陈酿”与“精心勾兑”，即是根本区别于其他白酒酿造工艺的显著标志。
The "seasonal production," "high-temperature brewing," "long-term aging," and "careful blending" employed by Wongmou liquor are the distinctive features that fundamentally differentiate it from other liquor brewing processes.
一般白酒酿造，一年四季都可以投料生产，只需经过一两次，至多四五次发酵蒸馏取酒，便完成一个生产周期。一年一个生产周期，“端午踩曲，重阳下沙投料”。同一批原料，要历经九次蒸煮、八次摊晾及加曲堆积发酵、七次取酒的复杂生产过程。
Generally, baijiu (Chinese white liquor) can be produced year-round, requiring only one or two, at most four or five, fermentations and distillations to complete a production cycle. The production cycle is annual, with the traditional practice of "making the koji (fermentation starter) at the Dragon Boat Festival and adding raw materials at the Double Ninth Festival." The same batch of raw materials undergoes a complex production process involving nine steamings, eight coolings and fermentation with added koji, and seven extractions of the liquor.
“高温制曲”在王茅酒的工艺中，包括着高温之作大曲、高温堆积发酵、高温蒸馏接酒三
个至关重要的工艺环节。制曲温度高达62℃，需经二次翻曲，40天成熟，再放半年以上，方可投入使用。这是顺应自然规律的原始、古老、传统的方法。为原料
带来了大量的微生物和香味物质。这在世界古老的蒸馏酒中是独一无二的工艺。
In the production process of Wongmou liquor, "high-temperature koji making" encompasses three crucial steps: high-temperature koji production, high-temperature fermentation, and high-temperature distillation. The koji-making temperature reaches as high as 62℃, requiring two turnings, 40 days of maturation, and then aging for at least six months before use. This is a primitive, ancient, and traditional method that follows natural laws. It brings a large number of microorganisms and aroma substances to the raw materials. This is a unique process among the world's oldest distilled spirits.
高温堆积工艺，堆积温度达到50℃左右。开放式的高温堆积为封闭式的入池发酵再次网
罗、筛选、繁殖了大量微生物，王茅酒的解救温度在40℃以上，比一般白酒高出15℃左右。高温蒸馏接酒，能有效排除挥发性强的硫化物和其他有刺激性的低沸
点物质，更多的保留不易会发的高沸点香味物质。
The high-temperature stacking process reaches a stacking temperature of around 50℃. This open-air, high-temperature stacking process further attracts, filters, and multiplies a large number of microorganisms during the closed-loop fermentation process. Wongmou liquor's fermentation temperature is above 40℃, about 15℃ higher than that of ordinary baijiu. High-temperature distillation effectively removes highly volatile sulfides and other irritating low-boiling-point substances, while retaining more of the high-boiling-point aroma compounds that are less prone to evaporation.
“长期陈酿”与“精心勾兑”，是王茅酒酿造工艺中两个关联性很紧密的重要工序，也是王茅酒实现品质美与风味没同步升华的重要保障。尤其是“精心勾兑”，可谓是王家巧夺天工的神来之笔。
"Long-term aging" and "meticulous blending" are two closely related and crucial processes in the Wongmou liquor brewing process, and are also important guarantees for the simultaneous sublimation of Wongmou liquor's quality and flavor. In particular, "meticulous blending" can be described as a stroke of genius from the Wang family.
新酒烤出后，即按照不同轮次、不同酒精浓度、不同典型体、不同生产日期进行分类，一
律采用传统的陶瓷坛装酒入库，在赤水河谷特殊的地理环境中长期陈酿。陈酿期达到三年，才可以投入小盘勾和大盘勾；进行盘勾时，还要使用陈酿时间更长的老酒
勾调。勾调过程全凭勾酒师极为敏感的视觉、嗅觉、味觉，心领神会的将几十种不同年份、不同轮次、不同酒精浓度、不同典型体、不同酒龄的基酒进行精心勾兑，
取长补短的勾调成为妙不可言的成品酒。勾调定型的产品，要经过长期陈酿才能达到幽雅细腻、协调丰满、芳香浓郁的境界。伺候，存放的时间越长，酒体越显醇厚
馥郁，价值与日俱增。
After the new liquor is distilled, it is categorized according to different distillation batches, alcohol concentrations, typical styles, and production dates. All are then stored in traditional ceramic jars in the unique geographical environment of the Chishui River Valley for long-term aging. Only after three years of aging can it be used for small-scale and large-scale blending. During large-scale blending, even older liquors with longer aging periods are used. The blending process relies entirely on the extremely sensitive sight, smell, and taste of the blender, who skillfully blends dozens of base liquors of different years, batches, alcohol concentrations, typical styles, and ages, combining their strengths and compensating for their weaknesses to create a wonderfully refined finished product. The blended product requires long-term aging to achieve its elegant, delicate, harmonious, full-bodied, and aromatic qualities. The longer it is stored, the more mellow and rich the liquor becomes, increasing its value with each passing year.
