Langjiu

Langjiu

　　Origin: Gulin, Sichuan, China.

　　History: The authentic birthplace of Gulin Langjiu is Erlangtan Town in Gulin County, situated in the middle reaches of the Chishui River and surrounded by towering mountains. Amid these high peaks and deep valleys flows a clear spring with a sweet taste, known as "Langquan" (Lang Spring). Because the liquor is brewed using water from Langquan, it is named "Langjiu." Gulin Langjiu has over 100 years of brewing history. Historical records indicate that in the late Qing Dynasty, locals found that the water from Langquan was ideal for making liquor. They began producing xiaoqu liquor and fragrant floral wine using small-fermentation starters, supplying it to local residents. In 1932, the method shifted to using large-fermentation starters, and the resulting liquor was called "Sisha Langjiu," which boasted even better quality. Since then, Langjiu’s fame and reputation have continued to grow. Features: The liquid is crystal clear, boasts a strong soy sauce aroma, is rich, mellow, clean, and refreshing, offers a smooth and sweet mouthfeel, and leaves a long, lingering aftertaste.

　　Brewing Process: In its production, Gulin Langjiu adheres to and develops traditional techniques by using a two-stage ingredient input method, repeated fermentation and distillation, and seven rounds of distillate collection. A single production cycle lasts nine months. After each round of distillation, the spirits are stored in separate batches and grades, sealed in vats, and placed in natural rock caves. After three years, the liquor achieves a sweet and aromatic profile. Various distillates are then blended and adjusted for taste. Only after passing quality inspection are they bottled and packaged for sale.

　　Manufacturer: Gulin Langjiu Distillery, Gulin, Sichuan, China.

　　Awards: Rated as a Famous Liquor of Sichuan Province in 1963; recognized as a National High-Quality Liquor at the Third National Wine Appraisal Conference in 1979; awarded the title of National Famous Liquor and a Gold Medal at the Fourth National Wine Appraisal Conference in 1984.