baijiu
reserve
53
Kweichow Moutai 15-Year Aged Baijiu
Guizhou, China
About this product
The 15-Year expression represents Moutai's entry into declared aged statements — base spirit of the same jiangxiang process as Feitian but selected from lots aged a minimum of 15 years in traditional Guizhou earthenware jars. The additional aging rounds off the sharpest edges of the young Feitian and introduces deeper wood integration, dried fruit complexity, and a smoother entry. This is the expression for serious engagement with jiangxiang baijiu beyond the ceremonial: slower, more contemplative, more suitable for the Western-informed spirit enthusiast.
The deductive profile Library
abv53
aging15+ years earthenware
stylejiangxiang baijiu, 15-year aged
originMaotai Town, Guizhou
characterrounder and deeper than Feitian — dried fruit, aged wood, incense
Service
notesexcellent candidate for cross-category pairing with aged shou pu-erh — both are complex, fermented, long-aged
methodneat only
vesselsmall baijiu cup (30-50ml)
serve temp c20
serve size ml50
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Pairings
complement
pork
Moutai 15-Year's sauce aroma bridges the soy-caramelised pork belly; a classic pairing at Chairman Mao's own table
classic
main
bridge
poultry
Moutai sauce-aroma cuts through rich duck fat; soy-caramelised skin harmonises with the fermented grain depth
classic
main
complement
charcuterie
The aged cured pork amplifies Moutai's jiang xiang complexity; traditional pairing at Moutai production banquets
classic
casual
complement
dessert
15-Year Moutai's floral complexity bridges the osmanthus jelly; both express aged Chinese elegance
established
dessert
complement
fruit
The dried fruit aromatics in aged Moutai are best illustrated by serving actual dried fruits alongside; a flight of aged-fruit flavours
established
digestif
complement
chocolate
15-year jiangxiang and premium dark chocolate: both are transformations of raw materials into something profound
adventurous
digestif
complement
meat
Aged Moutai's complexity deserves food of equivalent depth; long-cooked lamb with ancient spice achieves this
adventurous
main
complement
cheese
15-year Moutai and 30-month aged cheese: both are masterclasses in long-aging transforming raw ingredients into complex expressions
adventurous
cheese