As a city spanning the Yangtze River and located at north latitude 28°, Luzhou is the best place for brewing high-quality Baijiu.
As the old saying goes that vinasse of ten thousands of years of age makes Laojiao of a thousand years of age and good Baijiu come after a long-term storage in cellars.
The traditional Baijiu-making techniques of Luzhou Laojiao passed on only by “oral instruction and mental comprehension” between the masters and the apprentices, for 23 generations.
During the fermentation, the microorganism will produce metabolites and it is the one that endows Baijiu with the unique aroma.
There are 76 rivers and streams distributed over Luzhou, including Yangtze River.
Luzhou Laojiao has always been using the grain of supreme quality consistently for brewing--the organic red glutinous sorghum.
Luzhou Laojiao has its three natural caves that are all ideal for storage of Baijiu , namely Chunyang Cave, Zuiweng Cave and Longquan Cave.
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