Terrigal bartender Cristiano Beretta a finalist in Moutai baijiu cocktail competition Enter The Dragon 3

Ever heard of baijiu? What about Moutai? You’re not alone. Here’s five fun facts about an alcoholic spirit that could have you breathing fire and the coastie chasing its tail.

Richard Noone

@richard_noone

3 min read

October 25, 2024 - 3:33PM

Central Coast Express Advocate

Barman Cristiano Beretta pictured at the Pocket Bar, Terrigal. He is one of 10 national finalists in a cocktail making competition for Chinese spirit company Moutai that will be judged at the Opera House. Picture: Sue Graham

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Described as the “national liquor of China” Moutai’s heritage dates back an estimated 2000 years.

But despite it’s popularity in its homeland, Moutai remains relatively unknown in Australia.

However a new national cocktail making competition, now in it’s third year, is hoping to change all that.

And the Central Coast’s own mixologist Cristiano Beretta, from Pocket Bar Terrigal, is hoping his concoction dubbed “Remedy” is just the tonic that will see him become $10,000 richer.

Kweichow Moutai Distillery Co. is China's biggest liquor maker. Photographer: Nelson Ching/Bloomberg

So what exactly is Moutai? Here’s five fun facts to give you the head’s up:

1/. BIGGEST SPIRIT IN THE WORLD

Pronounced “mow-tie” Moutai is a brand name of a type of baijiu (pronounced “bye-joe”) which is an alcoholic spirit produced in China.

Due to its popularity — and China’s population — baijiu is the most consumed spirit in the world and enjoyed by an estimated 1.4 billion people.

Moutai baijiu is held in the same esteem as French Cognacs and Scotch whiskies.

2/. WHAT’S IN A NAME

As centuries passed, baijiu spread across China, with different regions developing their own variations.

During the Qing dynasty (1644-1911), Moutai — a baijiu from Guizhou (Kweichew) Province along the banks of the Chishui River — became a nationally recognised name.

And like Champagne or Cognac, it can only be called “Moutai” if it is produced in Moutai otherwise it’s just baijiu.

An employee inspects bottles of baijiu on the production line at the Kweichow Moutai factory in Renhuai, Guizhou province, China. PHOTO: QILAI SHEN

3/. FIREWATER

Made from fermented sorghum, a type of grain, baijiu is also loosely translated as “burning liquor” and typically has an alcohol content of between 35-60 per cent.

An entry level bottle of Prince Treasure Moutai has an alcohol content of 53 per cent.

Interestingly, about three quarters of Australia’s total sorghum export goes to China for baijiu manufacture.

It takes at least five years for an ordinary bottle of Moutai to leave the distillery, during which time it undergoes thirty processes and 165 steps.

4/. IT’S RIDICULOUSLY EXPENSIVE

As an icon for wealth and status, the Chinese government traditionally offers Moutai in state banquets to dignitaries from around the world.

Enthusiasts say Moutai, like fine wine, improves over time.

As a result, Moutai’s value increases by about 10 per cent a year.

A bottle of |Moutai will set you back between $129-$500.

A bottle of 30-year-old Flying Fairy Moutai is so exclusive, that it is only available through auctions and some limited releases are among the most sought after collectables in China.

In Australia not all bottle shops stock Moutai but in those that do, you can typically pick up a 500mL bottle of “Prince Treasure” Moutai for about $130 while a bottle of Flying Fairy will slug you around $500.

4/. ENTER THE DRAGON 3

To promote the brand in Australia the Kweichow Moutai company is hosting its third national cocktail competition which culminates at the Opera House on Sunday.

Designed to challenge the creativity of the country’s top bartenders, participants were invited to submit an original cocktail recipe incorporating 30mL of Moutai.

From the hundreds of entries received, 10 have been short-listed as finalists to compete in the third “Enter the Dragon” competition where they get five minutes to demonstrate their unique creations to a panel of judges.

Beretta was a finalist in the first Enter the Dragon competition and is back this year to try and win. Picture: Sue Graham

The winner is crowned Moutai Master and walks away with $10,000 cash.

Hosted by production company The Drink Cabinet, spokesman Jason Crawley said the competition has been strongly embraced by bartenders.

“Workers on the front lines of the hospitality industry are in real need of a morale boost right now,” he said.

“This competition empowers bartenders to showcase their creativity nationally, and the prospect of winning a life-changing substantial prize.”

Terrigal’s Cristano Beretta is one of four NSW finalists and has fashioned a cocktail he calls “Remedy” using lemon juice, dehydrated pear, cinnamon, absynth and white cocoa liqueur.

He said cocktail making was more of a “craft than an art” and the challenge was finding the right balance of flavours which allows the “spirit to shine through”.