The invention relates to a method for producing multi-grain liquor of Luzhou-
flavor and Maotai-
flavor, comprising the steps of taking grains, crushing the grains and then adding the grains in mother
lees, uniformly mixing the grains,
steaming the grains and the mixture of the mother
lees in a mixing manner to continuously obtain the mother
lees and distil out original liquor; adding a
yeast in the distilled grains and the mixture of the mother lees, mixing uniformly, stacking, putting in a pit, and fermenting in the mud pit to prepare the mother lees, adding the mother lees into the grains for the next working procedure, and
steaming the mixture in a mixing manner to continuously obtain the mother lees and distil out original liquor. The useful effects of the invention are that the product has strong multi-grain
flavor of the multi-grain flavor type, the
wine body is full bodied, mellow and compatible, and the
aftertaste is clean. The method also has the advantages of the
wine body produced by a Maotai-flavor technology that the
wine body is exquisite and neat, the
aftertaste is long and the Maotai-flavor is obvious. The technology fills up the blank of the single
fermentation technology of multi-grain liquor of Luzhou-flavor and Maotai-flavor in China. The method is an innovation for the technology of liquor Luzhou-flavor and Maotai-flavor produced by blending original liquor after the original liquor is individually stored according to individual standard through the known Luzhou-flavor
fermentation and Maotai-flavor
fermentation in China.