Baijiu, a unique distilled wine in China, has been the constant companion of poets and scholars since ancient times. It embodies the depth of history and the elegance of culture, like old stories that remain fragrant over time.
Baijiu is one of the eight major distilled liquors in the world (Baijiu, brandy, whisky, vodka, gin, rum, tequila, Japanese sake). It is made from sorghum, wheat, corn and other grains through multiple processes such as cooking, saccharification, fermentation, distillation, aging, blending, etc., and has the characteristics of colorless (or yellowish) and transparent liquor, pure fragrance, sweet and clean taste, and high alcohol content.
China has a wide variety of Baijiu with strong local characteristics and various classification standards. In 1979, the Third National Liquor Evaluation Conference officially proposed and established five aroma types: strong aroma, light aroma, sauce aroma, rice aroma, and other aroma types.
Luzhou flavor Baijiu, as an important type of Baijiu, adopts the traditional single grain brewing technology and uses the old cellar mother’s grains as the ingredients. It has a unique flavor and is highly praised. It is also known as the “Luxiang type” because it was originally defined based on the style characteristics of Luzhou Laojiao.
Sichuan has been rich in fine wine since ancient times. Baijiu is indispensable to the dining table of Sichuan people. It can be said that Baijiu is a “liquid treasure” that can represent the authentic flavor of hometown.
As the birthplace and ancestor of Luzhou flavor Baijiu, Sichuan has bred the golden triangle of Baijiu.
The wine culture in Sichuan can be traced back to more than 4500 years ago. A large number of wine vessels were unearthed from the Sanxingdui site, with a staggering quantity and variety, indicating that wine making had already reached a certain scale at this time. From 2800 BC to 2000 BC, pottery wine vessels from the Neolithic period were discovered at the Baodun Culture site.