Without intermission through 440 years, it has been creating history every day!

The cellar of a thousand year and the distilled grains of even longer history are the secret of exceptional baijiu, which is the supreme principle of making the aromatic baijiu “with old cellars (Laojiao)”.
Since the origin in 1573 A.D. (the Wanli Period of Ming Dynasty), the 1573 Treasure-class National Cellars have been making baijiu without interruption in the past more than 440 years, becoming the original ancient cellars of the earliest establishment, the longest operating time and the best preservation in China, and the only “living cultural relics” equal to Dujiangyan, an irrigation system built in ancient China.
In 1996, the State Council announced the cellar as one of the “Major Historical and Cultural Sites Protected at National Level”, and it has been since noted as the “National Cellar”.

 

 

In 1996, the State Council announced the cellar as one of the “Major Historical and Cultural Sites Protected at National Level”, and it has been since noted as the “National Cellar”.
In 2006, due to its special contribution to the human civilization, Luzhou Laojiao was included by the Chinese government in the “tentative list of candidates for World Heritage Sites”;
In 2013, Luzhou Laojiao’s 1619 old cellars of more than a hundred years’ history, the 16 ancient baijiu-making workshops and the three major baijiu preservation caves including Chunyang Cave, Longquan Cave and Zuiweng Cave were evaluated as a whole to be the major historical and cultural sites protected at the national level, leading the whole baijiu industry in the number, scale and variety of cultural relics.

Soil is the living environment of microorganisms. During the process of grain fermentation, the active ingredients and nutrients in the wine grains can nourish a large number of wine microorganisms. And these microorganisms are mainly fermented fragrant bacteria. The longer the pit is used, the more microorganisms are used. The aroma and taste they give grain are also fragrant. Therefore, the microorganisms in the wine grains and the cellar mud complement each other. Which makes the older cistern more mellow.