Wutai Mingliu Liquor

Wutai Mingliu Liquor

　　Wutai Mingliu Liquor is a specialty of Wutai Town, Dancheng County, Zhoukou City, Henan Province. Dancheng’s “Dangu Brand” Mingliu Liquor is made from high-quality black millet and millet, using small koji as the saccharifying and fermenting agent. It undergoes more than ten meticulous processes including cultivation, saccharification, fermentation, and distillation. The result is a liquor with a pure, fragrant aroma, refreshing cleanliness, and sweet deliciousness, earning it the reputation of the “Country Maotai.”

　　“Dangu” Mingliu Liquor originates from Dancheng, a place with a long history. During the Spring and Autumn Period, this was where Laozi refined elixirs in his furnace until they were completed—hence the name “Dan Cheng” (Elixir Accomplished). In the Warring States Period, it belonged to the Chu State, and in the Han Dynasty, it was established as “Dang” County, boasting a history of over 2,000 years. Legend has it that after drinking Mingliu Liquor, Laozi was filled with wisdom, founded Taoism, refined elixirs, and ascended to immortality. Dancheng is a place rich in cultural heritage, known as the “Hometown of Chinese Calligraphy” and the “Famous County of Chinese Poetry.”

　　Eastern Henan has long been a traditional wine-producing region, and Dancheng has had the custom of brewing Mingliu Liquor since ancient times. For thousands of years, Mingliu Liquor has been passed down through generations, renowned for its unique charm of “mellow fragrance, refreshing smoothness, lingering wine aroma, and delightful taste.” Legend has it that during the Three Kingdoms period, Lu Meng, a famous general of the Eastern Wu Kingdom, once campaigned in the area and took great interest in Mingliu Liquor, praising it as “the finest wine under heaven is Mingliu.”

　　The Dancheng County Rural Mingliu Liquor Distillery is built on a millennia-old brewing site—Xiaoguzhuang Village in Wutai Town, Dancheng County. Here, the Heihe River and the Liguan River converge, surrounded by picturesque scenery with clear springs scattered throughout that gush year-round, making it an ideal location for brewing fine liquor. The distillery covers an area of 199,800 square meters and produces over 300 tons of high-quality Mingliu Liquor annually. The produced “Dangu Brand” Mingliu Liquor is made from high-quality black millet and millet, using small koji as the saccharifying and fermenting agent. It undergoes more than ten meticulous processes including cultivation, saccharification, fermentation, and distillation. The result is a liquor with a pure, fragrant aroma, refreshing cleanliness, and sweet deliciousness, earning it the reputation of the “Country Maotai.” The product enjoys widespread popularity across the country due to its consistently reliable quality.