A Kweichow Moutai 2002, 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.