Our terroir - Ltd. - Luzhou Laojiao International Development (Hong Kong) Co. - Luzhou Laojiao International Development (Hong Kong) Co., Ltd.

The digital code on this land

Land

What mother earth get to offer

Guizhou province and Chongqing. It is the heart of the Chinese Baijiu Golden Triangle with distinct seasons and warm temperature. After investigating Luzhou, the 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.” The Chinese and foreign experts both concluded that only with the unique and irreproducible geographic conditions, namely the climate, soil, water resource and raw materials, microorganisms and Baijiu-making techniques, can Luzhou make this protected eco-origin product with legendary quality.

Cellars

Without intermission for over 450 years

The older the pit is, the more microbes multiply, and the more fragrant the Baijiu will be. Since 1573 A.D. (the Wanli Period of Ming Dynasty), the precious 1573 National Cellars have been producing Baijiu without interruption for more than four hundred and forty years and are the most ancient, most well preserved and most long used ones up till now in China. It is also acclaimed as the only “living cultural relics” in parallel with Dujiang- yan, an irrigation system built in two thousand years ago and still working.

Technique

The inheritance of 24 generations

The traditional Baijiu-making techniques of Luzhou Laojiao passed on only by “oral instruction and mental comprehension” between the masters and the apprentices, for 24 generations. In 2006, the traditional Baijiu-making techniques of Luzhou Laojiao were included in the first group of the “List of National Intangible Cultural Heritages”, as the only representative of strong aroma Baijiu. In 2008, Luzhou Laojiao was included in the “Tentative List of UNESCO Intangible Cultural Heritage” for its Chinese Baijiu making technique. The 1573 National Cellar Clusters was selected as the National Key Cultural Relic Protection Unit. Therefore, Luzhou Laojiao is the first enterprise to be honored of double national treasure in baijiu industry.

The aroma has lasted for more than 700 years

Qu is raw material used for fermentation in making Baijiu. During the fermentation, the microorganism will produce metabolites and it is the one that endows Baijiu with the unique aroma. In 1324 A.D., after more than thirty years of exploration and experiment, Guo Huaiyu, the inventor of Luzhou Laojiao traditional Baijiu-brewing technique, developed Ganchun Qu, a kind of big Qu that can make the fragrance and taste of Baijiu more abundant and varied, opening a new era of Chinese Baijiu. Today, the big Qu Baijiu owns more than 92% market share of Chinese Baijiu, and Guo Huaiyu is truly “the ancestor of Chinese big Qu Baijiu”.

Water

An excellent ingredient to brew Baijiu

Baijiu brewing is a process of microbial growing, reproduction and enzyme activity, and water must be involved in the whole process. It is the ingredient and also life spring. There are more than 100 congeners in the aroma of baijiu. Most of them are originated from water. The Longquan Well is full of clear and slightly sweet water all year round, and as the mixture of groundwater and spring water at Fenghuang Mountain, we have appointed it for our flagship products.

Grains

She sustained the natural selection of years

In accordance with the ancient, traditional and authentic way of brewing Baijiu, which is using only one kind of grain as raw material, Luzhou Laojiao has always been using the grain of supreme quality consistently for brewing--the organic red glutinous sorghum, which grows only in the south Sichuan, so that the Baijiu will become more pure and mellow. In 2001, Luzhou Laojiao built up the first large and modern plantation to produce organic red glutinous sorghum, the soil and the seeds and grains of which are all well managed to make sure no chemicals are used so that the safety and quality of Luzhou Laojiao Baijiu are guaranteed at source. In 2009, Guojiao1573 passed the national organic food certification, and became the first Baijiu of strong aroma recognized by the country.

Cave

Cultivating itself in the caves

Luzhou Laojiao has its three natural caves that are ideal for storage of Baijiu , namely Chunyang Cave, Zuiweng Cave and Longquan Cave. The air in the caves flows extremely slowly and the temperature is stable at around 20 ℃ and the relative humidity at around 80% all year round. The constant temperature, humidity and abundant microorganism varieties provide optimum conditions for the esterifying, aging and flavoring of Baijiu body. In the meantime, the surface of earthenware which is dotted with micro pores of reticulated structure can make the Baijiu breathe and interact with the air outside and the interaction is vital for eliminating the substances that cause Baijiu to taste pungent and spicy. The flavor of each pot is unique.