YaXi Jiao Liquor

YaXi Jiao Liquor

YaXi Jiao Liquor is a geographical indication protected product.

　　YaXi Jiao Liquor is produced in YaXi Town, located about 40 kilometers southwest of Zunyi City, and is named after the town.

　　YaXi Town is a famous wine-producing region. Since ancient times, commerce here has been thriving and continues to flourish to this day. It is said that over 800 years ago, YaXi Town was already renowned for its fine wines. By the Daoguang era of the Qing Dynasty, the liquor industry reached its peak. YaXi Town is nestled at the foot of the lush and verdant Leishan Mountain. At that time, some people used the spring water from Leishan to brew liquor. This spring water was clear, cool, and sweet—so much so that rice cooked with it would stay fresh for three days without spoiling, and drinking the cold spring water raw wouldn’t cause stomach upset. When used to brew cellar liquor, it produced a delicious and mellow taste, which the locals called “Lei Shen Shui” (Thunder God Water). For a time, distilleries were everywhere in YaXi Town, and merchants came in an endless stream.

　　Around 1922, Lai Yongfeng, at the foot of Leishan Mountain in YaXi, introduced the brewing techniques of Maotai liquor and produced Laiji “Leiquan Jiao Liquor,” which had the color, aroma, and taste all reminiscent of Maotai. Upon its release, the product gained great fame and was known as the “Second Maotai” in places like Hong Kong, becoming the preferred liquor for government officials. In 1933, He Qingrong and He Qinghua, master disciples of the Lai family workshop, improved the brewing process based on Leiquan Jiao Liquor and produced an even better version of Leiquan Liquor. In the early 1940s, with the support of relatives and friends, the He brothers started their own venture and created “Ronghua Jiao Liquor,” taking one character from each of their names. Once this liquor was launched in the Hong Kong market, it caused a sensation, with both Chinese and foreign customers scrambling to buy it. On the eve of liberation, the local liquor industry was in a state of near-collapse. After the liberation, with the support of the People's Government, the state-owned YaXi Distillery was established, and the liquor it produced was named YaXi Jiao Liquor.

　　YaXi Jiao Liquor is made from high-quality sorghum, with an appropriate amount of glutinous rice and wheat used to produce the medium-temperature Daqu (fermentation starter). It employs fat-mud pits as fermentation vessels and uses perennial fermented grains. The process involves multiple fermentations and distillations, with the distilled liquor stored by quality, aged in cellars in stages, and then carefully blended. YaXi Jiao Liquor features a rich cellar aroma, a smooth and clean taste, sweetness without being cloying, fragrance without being overpowering, and a long-lasting aftertaste. Although it is a strong-aroma Baijiu, it possesses the characteristics of a strong aroma upon entry and a sauce-aroma finish. It has become a beloved fine liquor among the public and a premium gift for friends and family. It is hailed as the “Beauty Among Liquors” and has been awarded the title of Guizhou’s Famous Liquor multiple times. In 1981, it was recognized as a Guizhou Quality Product. In 1986, during the 4th Guizhou Famous Liquor Evaluation, it once again earned the title of Guizhou Famous Liquor and was awarded the Golden Zun Prize by the provincial government. The alcohol content of YaXi Jiao Liquor is 55 degrees. (Zunyi)

　　The production area of YaXi Jiao Liquor covers the current administrative region of YaXi Town, Zunyi County, Guizhou Province.