While following the ancient method of "brewing in caves and storing in caves", the technical team successfully developed the "22987" process, that is, two years is a production cycle, two times of discharging, nine times of cooking, eight times of fermentation and seven times of wine extraction. Through the perfect integration of ancient methods and modern technology, "Drunken Fairy Cave" has an extraordinary sense of quality. Zuixian Cave relies on the natural caves in Guixian Cave, its unique natural features and unique unrepeatable "microenvironment" for brewing, and it has made high-quality authentic "cave-brewed cave-stored" wine.

Extended data

In the core producing area of Maotai-flavor liquor in Kweichow Moutai Town, deep in the natural cave Guixian Cave, Guixian Cave is named after the stalactites in the main cave-Zuixian Cave naturally form the shape of a turtle and a fairy. Due to the permeability from north to south, Guixian Cave has a constant temperature and humidity 18 ~ 22℃ all the year round, which breeds more than 2,000 kinds of microbial flora and "spirits in the cave", that is, wine bugs, which provide breeding ground for microorganisms needed for brewing and storing wine.

The temperature and humidity in the cave and the unique environment with alcohol molecular concentration exceeding 2% provide natural fermentation conditions for wine making. It is such a special natural environment that has made this unique "hole-brewing hole-hiding" brewing area.