With inheritance of 23 generations, every drop counts.

In 1324 A.D.

Guo Huaiyu the “Founder of Yeast” invented the Ganchun yeast and brewed the first generation of Daqu Baijiu, creating history of brewing first Strong aroma Luzhou Flavor Baijiu.

Under the reign of Emperor Renzong of the Ming Dynasty, the Baijiu making master Shi Jingzhang improved the spicy and bitter ingredient in notopterygium roots after years of efforts, developing a new method to perfect the production process of Daqu, a step closer to making Baijiu in mud cellars.

Under the reign of Emperor Tianqi of the Ming Dynasty, Luzhou Baijiu making was flourishing. After Guo Huaiyu and Shi Jingzhang, the founder of Guojiao, Shu Chengzong took over the Shu’s Baijiu industry and engaged directly in its production, operation and brewing process. He also explored a unique set of brewing technique which includes solid state fermentation thru mud cellar to produce aroma and continuous use of lees ingredients.

This was the peak of Daqu Baijiu brewing. In the following 690 years, the brewing technique was passed down orally from generation to generation.

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 strong aroma Baijiu;