Almost 71% of the mother earth is covered in water. Water breeds millions of lives and is the most important element in human body. Statistically, water accounts for 60% of human weight, even 80% at babyhood. We can last a few weeks by drinking water only without any solid food, but we can only last a few days without water.
Baijiu is “water of life”. If water is for human flesh, then baijiu is for our soul. Water is crucial in making baijiu. It is impossible to make high quality baijiu without supreme terroir and water source.
This is probably the reason why three of the most famous Chinese baijiu brands are located within a radius of 200 kilometers around Luzhou, the city of baijiu. It enjoys exceptional advantages of its terroir and abundant underground water.
The intricate river system, which is clearly visible on the satellite imagery, is similar to human meridian. They include The Yangtze River system originated from Tanggula Mountains and Tuo River system originated from Jiuding Mountains. Since Luzhou is located at the upstream area, the water here is fresh and pure.
The underground water flows like a network of capillaries. After many tectonic movements and long-term dissolution, there are a large number of channels, pores, caves and underground rivers in the soluble limestone formed in the distant geological time. They constitute a underground network channel capable of storing and transporting groundwater.
Moreover, with abundant rainfall, after hundreds of thousands of years, all these water sources are filtered and precipitated through “natural strainer” of soil and plant roots into groundwater. With the increase of underground water pressure, it gushes out of the ground, forming a precious natural spring in Luzhou.
The Longquan Well was where Wenyongsheng Distillery fetched water. It locates right next to the National Cellar clusters built in 1573. The water from the well is clear, pure and even tasted a bit sweet. It is slightly acidic with suitable hardness and rich in micro elements such as calcium, magnesium, zinc and a variety of oxygen-rich minerals, which can greatly promote the growth, reproduction and enzyme metabolism of yeasts.
People back then loved the well and kept coming to fetch water. Demand soon outstripped supply. In 1807, regulations were set to limit quantity of water people can fetch per time. Shujuyuan Distillery, as the No. 1 distillery in Luzhou, took the lead and suggested a better way to allocation water from Longquan Well. Luzhou Laojiao is actually originated from Shujuyuan Distillery. The water from Longquan Well is still being used to make baijiu of Luzhou Laojiao.
Like Chishui River to Moutai, Longquan Well is the perfect pairing to Guojiao 1573. What is the secret of Guojiao 1573? It’s the terroir of Luzhou and the water from Longquan Well. They are unique and irreproducible.
Mr Shu Chengzong from the Shu family built four fermentation pits in 1573 with mud from Wudu Creed. He was probably not certain about whether they will work together. It turned out to be the most beautiful coincidence. He then started Shujuyuan Distillery, which then became Wenyongsheng Distillery and then Luzhou Laojiao.
During more than 440 years, Longquan Well witnesses many generations of inheritors of Luzhou Laojiao’s traditional baijiu making techniques. The inheritor of Wenyongsheng Distillery Mr Wen Jixian could not make baijiu because of his old age but stood next to the Longquan Well for a long time to farewell his old partner. At that moment, water from the Longquan Well has rightfully become the blood of generations for over 440 years.