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The story starts in 1324

Luzhou liquor, founded in 1324 Luzhou Laojiao

Guo Huaiyu

In 1324, the baijiu city was never the same because one man, Guo Huaiyu, who invented Luzhou Laojiao Da Qu


Aromas from the mud pit
Aromas from the mud pit

In 1425, the 3rd generation of tradition baijiu-brewing technique of Luzhou Laojiao, Shi Jingzhang, started to use mud pit for fermentation to make the upgraded Daqu baijiu.


The traditional baijiu-brewing technique of Luzhou Laojiao
The traditional baijiu-brewing technique of Luzhou Laojiao

In 1570s, with the help of the 6th generation of traditional baijiu-brewing technique of Luzhou Laojiao, Shu Chengzong, the brewing technique of Strong Aroma Daqu Baijiu had reached the mature period.


Gold Medal Overseas
Gold Medal Overseas

In 1915, The 15th generation of traditional baijiu-brewing technique of Luzhou Laojiao, Wen Xiaoquan won the first gold medal overseas for Strong Aroma Baijiu with Luzhou Laojiao Daqu.


Master of Baijiu Tasting

In 1950s, the 18th generation of traditional baijiu-brewing technique of Luzhou Laojiao, Chen Qiyu created the technique for baijiu tasting and blending, which was the third technical revolution for Chinese baijiu. Hence Chen Qiyu was honored as the master of baijiu tasting.


Baijiu-brewing Education

In 1979, the 19th generation of traditional baijiu-brewing technique of Luzhou Laojiao, Lai Gaohuai held training courses at Sichuan Institute of Liquor Research. In 1988, Luzhou Laojiao established the first baijiu-brewing technical school in China, training more than 8,000 baijiu-brewing personnel and up to 5,000 baijiu-brewing engineers.


The Origin of Strong Aroma Baijiu

In 1989, The baijiu-brewing master Mr Zhou Henggang wrote “浓香正宗” (literally means The Origin of Strong Aroma Baijiu) after visiting Luzhou Laojiao brewery.