Mianyang Fenggu Liquor

Mianyang Fenggu Liquor

　　Mianyang Fenggu Liquor is a famous specialty of Mianyang City, Sichuan Province. Already renowned both within and beyond ancient Mianzhou City during the Kangxi era of the Qing Dynasty for its exquisite ingredients, refined brewing techniques, and richly flavorful taste, it is now produced using modern microbial fermentation technology. Carefully crafted from high-quality sorghum, rice, wheat, glutinous rice, and corn, the liquor boasts a rich cellar aroma, a smooth and mellow taste, harmonious flavors, a clean and refreshing aftertaste, and a long-lasting finish.

　　Legend has it that in 1682, during the Kangxi era of the Qing Dynasty, in a season of bountiful harvest, an ancestor named Wang Fatian settled in Mianyang Fenggu. Based around the Fule Brewing Workshop, he merged several workshops to establish the precursor to Fenggu Liquor—the Fenggu Tianyou Brewing Workshop. From its inception, the workshop gained fame across ancient Mianzhou City for its premium ingredients, refined craftsmanship, and richly flavored liquor. Over the years, it evolved into the Tianyou Daqu Brewing Workshop. During the Republican era, the Tianyou Daqu Brewing Workshop gained popularity across the province and beyond with its “Fenggu Old Cellar Daqu.” After the liberation, Fenggu Liquor inherited the characteristics of traditional brewing techniques while incorporating modern microbial fermentation technology. Using carefully selected high-quality sorghum, rice, wheat, glutinous rice, and corn, it produces the “Fenggu Brand” series of liquors. These feature a rich cellar aroma, a smooth and mellow taste, harmonious flavors, a clean and refreshing aftertaste, and a long-lasting finish.

　　The main products of Mianyang Fenggu Liquor include six major series—Fenggu Liquor King, Fenggu Special Qu, Fenggu Old Cellar, Star Series, Pure Grain, and the Fenggu Liquor Series—comprising 60 varieties and nearly 200 product specifications of strong-aroma Baijiu. The products are sold in 26 provinces and autonomous regions, including Sichuan, Henan, Jilin, Anhui, Fujian, Gansu, Guangdong, and Guangxi. The product is meticulously brewed by combining traditional techniques with modern technology, with production processes reaching advanced industry standards. It is beloved by consumers for its unique style of “elegant cellar aroma, full-bodied and sweet taste, and a clean and refreshing finish.”

　　The earliest history of Fenggu can be traced back to the Fule Brewing Workshop of the Eastern Han Dynasty. According to Records of the Three Kingdoms and A Glorious Tour of Famous Places, in the 16th year of the Jian’an era of the Eastern Han Dynasty (212 AD), Liu Bei entered Shu, and the Governor of Yizhou, Liu Zhang, welcomed him to Mianzhou. The two spent a hundred days brewing and discussing the affairs of the world. Liu Bei remarked, “How abundant and delightful is today’s joy!” During the Kangxi era of the Qing Dynasty (circa 1700 AD), the Shaanxi brewing master Wang Fatian, building upon the millennia-old brewing techniques of the Fule Brewing Workshop and integrating the “secrets of Fen and Feng,” devoted decades to research and established the “Fenggu Tianyou Brewing Workshop.” After the liberation, it was renamed the State-Owned Mianyang City Distillery, and in 2001, it was restructured and renamed Sichuan Mianyang Fenggu Liquor Industry Co., Ltd. Originating in the Eastern Han Dynasty, refined in the Qing Dynasty, and flourishing in the present day, Fenggu has always adhered to the ancient motto of “brewing by traditional methods, consistently and unwaveringly,” focusing on the production of ecological Baijiu.