The journey to Ming River begins in the heart of Sichuan, China in the lush port city where China’s longest continuously operating distillery makes its legendary liquor.
Baijiu pronounced bye-j’yo, meaning “white spirits” in Mandarin—is a category that encompasses all traditional Chinese grain spirits. Baijiu is most commonly distilled from sorghum, but is also often made from rice, wheat, corn and millet. Production techniques differ significantly by region and style, and different styles of baijiu can be as distinct as whiskey is to tequila.
Luzhou Laojiao is located in Luzhou, in southwestern China’s Sichuan Province. Luzhou’s alcohol tradition spans nearly two thousand years, and boasts the creator of “big qu” baijiu in the fourteenth century, and the inventor of pit fermentation baijiu in the fifteenth century. Drawing upon their work, the Luzhou Laojiao distillery perfected Sichuan baijiu.