For that sweet dew, it sustained the natural selection over thousands of years

To maintain its “pure blood” of aromatic baijiu, Luzhou Laojiao has always been using the best grains for baijiu making--the organic red broom corn in south Sichuan, and keeping the traditional “single-grain” baijiu-making technique to produce baijiu with purer and mellower taste.
The food safety grading of China consists of general food, pollution-free food, green food and organic food.
In 2001, Luzhou Laojiao brought up the first planting standard of “organic broomcorn”, which requires organic management of the whole industrial chain from the soil, the seeds, the crop, the grains to the fermentation and the distilling, so as to control the quality from the plantation of grains and guarantee the naturalness and safety of the products.
In 2010, the National Cellar 1573 baijiu passed the state organic certification, and became the first Chinese aromatic baijiu winning the state certification on “Organic Food”. The staff of Luzhou Laojiao has always regarded the plantation base of organic broomcorn as the “first workshop”.

The tannin content of sorghum seeds is an important factor that affects the quality of sorghum. The lower fat content(≤ 4 %) and a certain tannin content(0.5 % -1.5 %) help improve the quality of liquor.
The relationship between fat and tannin is about 2.5:1, and the content is relatively high(about 4.0 % fat and 1.6 % tannin).

  • 0.5%-1.5%

    Tannin content
  • ≤4%

    Fat content
  • 2.5∶1

    Fat to tannin ratio

The total starch content of Luzhou red sorghum is 58 ~ 68 %, the protein content is 7.5 ~ 10 %, the tannin content is 1.4 ~ 3.1 %, and the quality wine produced is 50.6 -59.6 %.

Comparison of fatty acid content of sorghum in different producing areas(proportion of fatty acid to dry matter)

Comparison of starch content of sorghum amylopectin in different producing areas(proportion of amylopectin to total starch)

小麦、大麦、豌豆 糯米、荞麦大 米玉 米红薯、马铃薯、木薯高 粱
蛋白质含量过高,发酵中使杂菌过度生长,产生令人不愉快的杂味物质。粘性过高,容易板结使糟醅透气性下降,导致发酵效率降低。脂肪和纤维素含量过少,影响白酒风味。含有过多的植酸,导致甜味过高。含有过高的脂肪,将使白酒邪杂味较重。蛋白质含量及脂肪含量过少。薯类含有较高的果胶质影响白酒的口感。淀粉含量较高、易于发酵。脂肪和蛋白质含量配比恰到好处,微生物发酵产香顺利,不会导致杂味物质的生成。高粱含有较高的维生素B3和维生素B5。高粱酿酒醇厚浓郁,香正甘冽,远胜于其他粮食酿酒。