The History of Wuliangye
A Chinese baijiu liquor dating back to the Ming Dynasty
The ancient production process, combined with modern techniques and with a production in a unique natural eco-environment results in a top-quality brewed spirit.
Thanks to its special mingle of 5 different cereals : broomcorn, rice, glutinous rice, wheat and corn, stirred by ” Baobaoqu” (a kind of saccharified yeast starter), the Wuliangye Liquor gets its strong aromatic and lasting flavor.
This superior spirit still follows the traditional production process, from fermentation in the aged cellars & years-long brewing to a final appropriate blending.
The ancient cellar group of Wuliangye is China’s oldest existing crypt-type fermentation pits group, passed down from the Ming Dynasty (1368-1644 A.D.).
The Wuliangye Company Group, also known as the ‘King of Chinese Liquor Industry’, is situated on the bank of the Minjiang River, north of Yibin City, Sichuan Province in South-West China. It is known as the “First Major City along the Yangtze River”.
The Legendary spirit of China
Since Wuliangye was awarded the gold prize at the Panama International Exposition in 1915, it has won more than 100 international awards, including ‘National Famous Liquor’, ‘National Quality Management Award’, the ‘Best Credit Enterprise in China’, the ‘Centennial Expo’ & the ‘100 Year Golden Award’.
In 2008, the traditional baijiu-making techniques of Wuliangye were listed as a national intangible cultural heritage. In 2017, the brand value of Wuliangye ranked No. 60 in the “top 500 Asian brands”, No. 100 in the “top 500 Most Valuable Brands in the World” and No. 338 in the “top 500 World Brands”.