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See you on 8th to 14th July at Ang Mo Kio Hub Atrium. 15th to 21st at Velocity Atrium. 22nd to 28th at Whitesands Atrium.
See you on 8th to 14th July at Ang Mo Kio Hub Atrium. 15th to 21st at Velocity Atrium. 22nd to 28th at Whitesands Atrium.

Moutai Prince Chiew (Golden Prince) 茅台金王子酒 ABV 53% 500ml

Save $43.00 Save $43.00
Original price $161.99
Original price $161.99 - Original price $161.99
Original price $161.99
Current price $118.99
$118.99 - $118.99
Current price $118.99

Kweichow Moutai Prince Golden Chiew 53% 0.5L

The Official National Liquor Of China

State Banquet Wine for Dignitaries and Government Officials

#1 Most Valuable Spirit Brand in the World in 2022

Blended with 200 different base Spirits from Moutai

Long lingering fragrance

In China, Moutai (or Maotai) is known as ‘the national liquor’. It is made from a grain called red sorghum at Kweichow Moutai Co, Ltd, the country’s most famous baijiu (Chinese spirits) distillery. Moutai is served at all Chinese state banquets and often presented as a diplomatic gift.


Moutai is produced in Moutai Town, which is located within Guizhou (Kweichou) Province. Like champagne, only the baijiu produced in Moutai Town can be called Moutai, and more specifically, only the baijiu produced by Kweichow Moutai Co, Ltd. Other Moutai is called Moutai Town baijiu.


Moutai has won multiple prestigious awards and it is sold in over 100 countries and regions. The production technique of Moutai is ancient and unique. It inherits the essence of ancient brewery technique, and shines with the color of modern science and technology.


Moutai should be tasted at a temperature between 20 and 25°C, in tulip-shaped glasses to concentrate the aromas. Pinch your Moutai glass at the base with all five fingers to avoid altering the temperature, and hence the aroma of the liquor, with the heat of your palm. Soy sauce-flavoured baijiu usually has a mild yellow hue, ranging from clear to light yellow, pale yellow, and emerald green.

Fresh notes of soy sauce are pronounced at first. The main aroma is multifaceted, with fine notes of fruit, plants and grains, mixed with floral and yeast notes. Moutai pairs well with any Chinese cuisine, but also with Korean grill, Japanese sashimi, and caviar. Indeed, as Moutai grows in popularity worldwide, sommeliers and chefs are incorporating it into food and cocktail recipes, finding it an extremely versatile ingredient.


In 1972, Premier Zhou Enlai hosted President Richard Nixon at a state banquet in China and toasted him with Kweichow Moutai. Today, the share price of Kweichow Moutai Co, Ltd continues to rise, and is the most valuable liquor company in the world now. Moutai baijiu’s fiery flavour and potential to appreciate in price is driving blistering demand.


Collectors are interested in quality, but also in the strong price appreciation for Moutai. It is common knowledge that older Moutai tastes better, while the the rarity of special limited editions mean they are highly coveted.



1. Observe the colour - Observe the colour, transparency (luster), and viscosity (liquor legs) of the Maotai. Maotai is a clear and colourless (or slightly yellow) liquor with a clear luster.


2. Smell the aroma - Elegant and delicate, Moutai has rich layers of aromas. The smelling process is divided into three steps; top notes; subtle afters, and; empty cup fragrance. From top notes and subtle after notes to empty cup fragrance, you can gradually feel such pleasant aromas as Jiang (sauce), baking, fruit, plants, grains, mellowness, flowers, sweetness and ferment.


3. Savor the taste and aftertaste - Take a sip of Moutai. The amount should be just enough to fully coat the tip and blade of your tongue. Feel in turn Moutai's sourness aroma, nutty aroma, ferment aroma, and aging aroma. Swallow the liquor slowly and feel the silky smoothness and mellowness. This is the process of savoring the taste. Naturally close your mouth and use your nose to exhale gently. Comprehensively experience the complex aroma of various mixed aromas and feel the profoundness of Moutai. This the the process of savoring the aftertaste.