Danquan Liquor

Danquan Liquor

　　Situated on the southern edge of the Yunnan-Guizhou Plateau in Nandan County, Hechi City, this is a high-altitude mountainous region in Guangxi. It enjoys cool summers and mild winters. The renowned Ming Dynasty traveler Xu Xiake praised the scenery of Nandan as the “Number One Scenic Wonder in Western Guangxi.” The beautiful ecology and premium liquor-making environment provide ideal natural conditions, making Nandan one of the rare places in China for purely ecological baijiu production. Danquan Liquor is known for its “crystal-clear color, prominent sauce aroma, elegant and delicate flavor, mellow body, long-lasting aftertaste, and lingering fragrance in the empty cup.” In 2003, Guangxi Danquan Liquor Industry successfully underwent restructuring, accelerating its development and laying a solid foundation for building a Chinese national brand and strengthening Guangxi’s liquor industry. Danquan Liquor Industry set the goal of becoming “Number One in Guangxi and Top Ten in China.”

　　 Danquan Liquor is a well-known product of Guangxi and has won multiple awards for quality food products. In 2004, it was recognized as a well-known commodity in Guangxi and a consumer-trusted product, with the Danquan trademark being designated as a famous trademark in Guangxi.

　　 Danquan Liquor is produced in the suburbs of Nandan County, Guangxi, located on the southern edge of the Yunnan-Guizhou Plateau. The climate is mild, with an average annual temperature of 16.9°C. It enjoys cool summers and mild winters, making it highly suitable for microbial fermentation, ester and aroma production, and the brewing of high-quality Daqu liquor. Danquan Liquor is made from five grains—sorghum, wheat, rice, glutinous rice, and corn—blended with premium spring water from the forest-covered Danquan Cave. It is brewed using traditional sauce-aroma baijiu production techniques and aged over a long period. The unique natural conditions and superior brewing craftsmanship give Danquan Liquor its distinctive style of “prominent sauce aroma, smooth entry, lingering fragrance in the empty cup, and long-lasting aftertaste.” Guangxi, being in the subtropical zone, faces challenges in producing high-quality famous liquors due to its hot climate. Nandan, as a high-altitude mountainous region in Guangxi, possesses unparalleled brewing advantages that are truly unique in the region. During his inspection of Danquan Liquor Industry, Cao Bochun, Secretary of the Guangxi Regional Party Committee, stated: “Guangxi’s hope for a Chinese national famous liquor lies with Danquan.” Lu Bing, Chairman of the Autonomous Region People’s Government, praised Danquan Liquor as the “Number One Liquor in Guangxi and the official reception liquor of Guangxi.”

　　 The predecessor of Guangxi Danquan Liquor Industry Co., Ltd. was the state-owned Nandan County Distillery, established in 1956. Over its half-century history of baijiu production, although it developed high-quality famous liquors, it faced limitations due to its system and facilities, with an annual production of less than 100 tons. To leverage its brand advantages and strengthen Danquan Liquor Industry, Guangxi Danquan Liquor Industry Co., Ltd. purchased all assets of the Nandan County Distillery in July 2003 through enterprise property rights reform. It invested 300 million yuan in relocating, upgrading technology, and expanding production. The project is set to be fully completed and operational by the end of this year, achieving an annual production capacity of 3,000 tons of sauce-aroma Danquan Liquor, 13,000 tons of strong-aroma liquor, and 4,000 tons of rice-aroma liquor. The annual sales revenue will reach 1 billion yuan, with profits and taxes totaling 300 million yuan. The goal is to build Danquan Liquor Industry into the largest high-quality baijiu production base in Guangxi and establish “Danquan Liquor” as a Chinese national famous liquor brand.

　　 The Guangxi Danquan Liquor Industry construction project is a key technical renovation initiative in the region. Leaders at the regional, municipal, and county levels have placed great importance on the project. Secretary Cao Bochun of the Regional Party Committee, Chairman Lu Bing of the Regional People’s Government, and other leaders have visited the construction site multiple times to provide guidance. With the care and support of party committees, governments, and relevant departments at all levels, the project has progressed smoothly. On April 2, 2005, the first production line of the strong-aroma workshop went into operation. In July 2005, the first line of the sauce-aroma workshop also began production, and in February 2006, two production lines of the rice-aroma workshop were launched. The high-end Danquan Liquor was officially launched on December 26, 2005, rewriting the history of “Guangxi having no premium baijiu.”