Blue Mountain "Cow Dung Wine"

Blue Mountain "Cow Dung Wine"

　　Blue Mountain "Cow Dung Wine"

　　"Cow Dung Wine" is a major specialty of Lanshan County (belonging to Yongzhou City), and can be said to be a unique treasure of Lanshan. Apart from Lanshan County, no other place has been found to produce this kind of wine to date. The name "Cow Dung Wine" is rather unrefined, and may sound unpleasant to strangers, so some prefer to call it "Black Paste Wine."

　　There is an interesting local story about "Cow Dung Wine": A man who loved drinking had sold nearly all his family’s possessions, spending his days drinking outside and returning home late at night. One day, his wife, unable to tolerate it any longer, locked him out of the house. It was pouring rain outside, so he had no choice but to take his wine pot and seek shelter in the cowshed. The next day, while cleaning the cowshed, they discovered a pot of "Cow Dung Wine." It turned out that, exasperated by her husband’s behavior, the wife had kicked his wine pot into a pile of cow dung to vent her frustration—little did she know that this act would accidentally create an extraordinary fine liquor.

　　"Cow Dung Wine" looks pitch black and unappealing at first glance, but despite its unsightly appearance, the wine itself is particularly thick and viscous—it won’t flow if spilled on a table but instead clumps into a small mass. Its taste is also rich, mellow, and sweet, refreshing to the palate, leaving a long and satisfying aftertaste.

　　The production of "Cow Dung Wine" is very meticulous: First, high-quality local glutinous rice is selected as the raw material. After being steamed in a specially made large wooden barrel, yeast is added, and the mixture is placed in a vat. After half a month, sweet-tasting well water is poured in, along with a variety of precious medicinal herbs for brewing. Once the wine is ready, it is poured into narrow-necked ceramic jars, which are then sealed with clean cloth, covered with lids, and coated with cement or lime to prevent air leakage. Next, a hole is dug in a part of the cowshed where there is a lot of cow dung, and the jar is placed inside and surrounded with cow dung. After six months or even longer, the wine is retrieved. By then, the liquid has turned a color similar to cow dung—dark brown. Generally speaking, the longer the wine is kept, the thicker it becomes, and the more fragrant and sweet its taste. "Cow Dung Wine" is rich in vitamins, proteins, and other nutrients, and has medicinal benefits such as relaxing muscles and improving circulation, refreshing the mind, and dispelling cold and dampness. Locals also apply this wine to the bodies of feverish patients to help reduce their fever.

　　After outsiders have tried Lanshan's "Cow Dung Wine," they often find themselves reluctant to leave it behind. As a result, some have tried to replicate it at home upon returning, but none have succeeded. It is said that this is related to the unique geographical conditions of Lanshan. Bordering Guangdong and Chenzhou in Hunan, Lanshan County is mostly mountainous with undulating terrain, enjoying warm winters and cool summers. Coupled with its naturally superior rice quality and water sources, these factors come together to create this exceptional fine brew.

　　Due to the labor-intensive production process and the long aging time required, this wine is extremely precious. In Lanshan, it is only served to honored guests when they visit.