A Kweichow Moutai, found here in the FeiTian version created for the export market, which is nonetheless identical to the WuXing version released in China, save for the packaging. It is a baijiu (“white liqueur”), which is a fermented sorghum spirit often blended with other grains from Sichuan and Guizhou. Four steps are involved in production before the spirit is bottled: fermentation, distillation, maturation and blending. These operations are spread out over a period of five years. Although 30,000 people currently work for Kweichow Moutai, Moutai’’s production remains a very artisanal affair. The main ingredient, red sorghum, is local to the region and grown organically. Baijius are classed into four different aroma profiles: light, strong, rice and sauce (jiang). Moutai is in the last category and stands out for its umami character and fermentation notes.