With the inheritance of 23 generations, we make every drop count.

The traditional baijiu-making techniques of Luzhou Laojiao are limited to the “oral instruction and mental comprehension” between the masters and the apprentices, which have been carried on for 23 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 aromatic baijiu;

And "1573 National Treasure Pond Group" and called
The cultural heritage of Luzhou Laojiao is a double national treasure.

起窖
拌料
蒸馏
起窖
拌料
蒸馏

In 1324 A.D.

Guo Huaiyu, the father of music-making, invented glycol koji and brewed the first generation of Luzhou Daqu liquor, which initiated the brewing history of Luzhou-flavor liquor.

In the first year of Ming Renzong's Hongxi, Shi Jingzhang, a master of liquor-making, improved the dry, hot and bitter ingredients in koji through many years'efforts. At the same time, he developed a "cellar brewing" method, which made the production process of Luzhou Daqu liquor more perfect and made the production of Daqu liquor enter the "second generation" of transformation to mud cellar aroma.

To the year of Apocalypse

After Guo Huaiyu and Shi Jingzhang, Shu Chengzong, the founder of the third generation of cellar-brewing Daqu, came into being. He inherited Shu's liquor industry and directly engaged in production, operation and brewing technology research. He summarized and explored the process from cellar storage of wine to "fermentation of grains into cellars, solid-state fermentation, aroma generation in mud cellars, and ingredients for continuous fermentation of grains". A set of Daqu liquor technology.

So far, the production of Luzhou-flavor Daqu liquor has entered the "Dacheng" stage. Then over 690 years, the teachers and apprentices passed down from one another, oral to the present.

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 aromatic baijiu;

In 2008

Luzhou Laojiao was included in the “tentative list of Human Oral and Intangible Cultural Heritages” as a Chinese distilled baijiu making technique.