In the period of Spring and Autumn (770B.C.-447B.C.), the government gave a free hand in liquor's manufacture, circulation and consumption. Prosperity and development of liquor-making industry were considerably accelerated. Imposing taxes on liquor let liquor-making industry enter the field of economy. On the initiative of Confucius, the great sage of China, “when ill, drink and eat meat”, liquor and culture linked together.

During the Han Dynasty (206B.C.-220A.D.), restric-tions being put on liquor-making industry by the rules, the industry has still been greatly improved following the technological advancement of distiller's yeast and progressive increase of the variety of liquors.

The court of Han Dynasty began to station troops to open up waste land of Guizhou. The action advanc-ed the development of agriculture, handicraft indus-try and commerce of Guizhou. In liquor-making of Guizhou, new technology of double leavening was invented in artificial means of making yeast. When Tangmeng, the messenger of the court, came to Moutai by boat along the Chishui River, he saw innumerable liquor pots on the two banks of the river. It was shown that liquor-making industry of Guizhou was remarkably flourishing. In the dynas-ties of Wei, Jin and North and South, the policy on liquor industry was developed. A lot of allusions and stories related to liquor were created.

During that period, the crops of the Central Plains including rice and wheat being spread in Guizhou, the agriculture of Guizhou has got improved. The harvest of agriculture supplied liquor-making indu-stry with more plentiful raw material. The technique of liquor-making was more and more mature. Spirit distilled from sorghum or maize was begun to be made. Plenty of unearthed relics of liquor instru-ments and patterns of the drinking customs could tell the flourishing of Guizhou liquor culture.