Chinese Baijiu is classified into 12 styles based on their different aromas. 98% of Baijiu is ethanol and water, while esters and other microelement account for just 2%. Nevertheless, this is the 2% that makes all the difference.
The renowned Baijiu expert Mr Yu qiao explained, “The aromas of Chinese Baijiu are mainly formed during fermentation. The key to aromas formation is microorganism, which is a result of environment, temperature, humidity and soil. It’s the result of terroir.”
After investigating Luzhou, the experts of UNFAO praised, “As a city spanning the Yangtze River and located at north latitude 28°, Luzhou is the best place for brewing high-quality Baijiu.”
When describing Sichuan Basin, where Luzhou locates, Mr Ren Naiqiang, the renowned ethnohistorian mentioned, “Comparing to Sichuan Basin, the Yellow River plain at the north is too arid, while the Jiangsu plain at the east is too humid, the Guangdong Plain at the south has too much rain and the Songliao plain at the far north is too cold”.
Historian Mr Yuan Tingdong put it even more directly, “Sichuan Basin is a intersection between the cold, arid Shanxi-Gansu region at the north and warm, moist Yunnan-Guizhou region at the south, and Kang Tibetan Plateau focusing nomadism at the west and Jianghan Plain focusing agriculture at the east. The unique position of Sichuan Basin makes it a perfect natural fermentation pit.”
The area surrounding Luzhou, Yibin and Renhuai, which is honored as “The Baijiu Golden Triangle”, breeds famous Chinese baijiu brands like Luzhou Laojiao, Moutai, Wuliangye and Lang-jiu. Their production accounts for 40% and profit for 60% of the whole Baijiu industry in China.
The climate of Sichuan Basin is affected by the cold air from Siberia, warm air from the Pacific and Indian Ocean. They intertwine in Sichuan Basin and brings a good deal of nutrients and microbiota. The result is subtropical climate of Sichuan basin that never drops below zero degree Celsius.
Never below zero degree Celsius means the absence of tundra, which makes fermentation in a mud pit possible. It happens to be the unique and traditional baijiu making technique of Luzhou Laojiao. The warm and humid climate also guarantee constant medium temperature of fermentation pit.
Outside Sichuan Basin, it’s a whole different case. In the northern area of Yellow River valley, due to the cold climate, clay pots underground are the more practical choice for fermentation, which is the unique technique for Light Aroma Baijiu. While luzhou, locates at Yangtze River Basin, uses mud pit for fermentation and develops unique technique for Strong Aroma Baijiu. Further to the south, warmer climate leads to development of Sauce Aroma Baijiu with stone pit as fermentation pit. The beauty of mud pit is that microorganism can live on the mud and give aromas to baijiu. More abundant microorganism in the mud pit, more fragrant the baijiu will be. Luzhou Laojiao owns 1619 fermentation pits that are more than 100 years old, which are key cultural relic sites under national protection.
Luzhou has distinct seasons with warm and humid climate. The average annual temperature of Luzhou ranges from 17.1℃ to 18.5℃, while average annual rainfall ranges from 748 mm to 1184 mm and annual sunshine 1200 ~ 1400 hours. There are 76 rivers and steams distributed over Luzhou, including Yangtze River, Tuo River, Chishui River and Yongning River which provide pure, sweet and clean water with appropriate hardness.
The Terroir of Luzhou is unique and irreproducible. Only the land, soil, climate, water, ingredient, fermentation pit and traditional technique in Luzhou can brew Strong Aroma Baijiu of Luzhou Laojiao and Guojiao 1573.