Drunken Stone Spring Wine

Drunken Stone Spring Wine

　　Drunken Stone Spring Wine originates from the hometown of Tao Yuanming at the southern foot of Mount Lu. Legend has it that during the Eastern Jin Dynasty, after resigning from his official post to live in seclusion, Tao often composed poetry and entertained friends on a large stone near the village, and when drunk, he would lie on the rock. After Tao Yuanming passed away, to honor this distinguished pastoral poet, later generations named the rock where he often lay in a drunken state “Drunken Stone,” and the fine liquor he frequently drank came to be called “Drunken Stone Wine.” This wine is crafted using the renowned Mount Lu spring known as the “Sixth Best Spring Under Heaven,” along with locally sourced premium glutinous rice, rice, wheat, sorghum, and corn as the main ingredients. It is meticulously brewed using Tao family’s traditional methods combined with modern biotechnology. Upon its debut, the product won the Excellent Product Award at the First China Jiujiang Agricultural and Sideline Products Boutique Exhibition in 2000, earning high praise from both experts and consumers. A millennia-old fine brew, it looks as clear as spring water, tastes mellow and smooth, fills the air with rich fragrance, and delivers an intoxicatingly ethereal experience. (Jiujiang)