Located at 28 ° north latitude along the banks of the Yangtze River, Luzhou is the most suitable for making high-quality and pure distilled liquor.
Since the origin in 1573 A.D. (the Wanli Period of Ming Dynasty), becoming the original ancient cellars of the earliest establishment, the longest operating time and the best preservation in China
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.
The yeast is a saccharifying ferment used in the baijiu-making technology, and the fermentation of complicated microorganism forms into numerous kinds of metabolites, which are important ingredients of baijiu flavor that endow Chinese baijiu with unique aroma.
Luzhou is very rich in water resources, pure water quality, suitable hardness, very suitable for winemaking
South Sichuan organic red sorghum, pure taste, mellow, is the original grain for brewing Luzhou Laojiao wine
Luzhou Laojiao boasts its three natural cellar caves, namely Chunyang Cave, Zuiweng Cave and Longquan Cave.