Chuangfu Banquet Liquor

Chuangfu Banquet Liquor

　　Chuangfu Banquet Liquor is a specialty of Mizhi County, Yulin City, Shaanxi Province. The “Chuangfu Banquet” series of products took three years to develop and features a crystal-clear appearance, mellow and refreshing taste, rich cellar aroma, long-lasting aftertaste, and is neither harsh on the throat nor causes a hangover—truly a premium-quality liquor.

　　Mizhi was historically known as “Yinzhou,” a name derived from the saying “its rice juice flows like fat.” Mizhi is a land of natural bounty and cultural richness, having produced many outstanding figures throughout history. Among them are Li Jiqian, founder of the Western Xia Dynasty; Li Zicheng, leader of the late Ming peasant uprising; and Du Yuming, a renowned anti-Japanese general and patriot.

　　Among Mizhi’s notable figures, Li Zicheng, the Rebel King, is the most celebrated. He is a source of pride for both the people of Mizhi and the entire northern Shaanxi region. In January 1644, he proclaimed himself emperor in Xi’an, honoring Li Jiqian as his imperial ancestor and establishing the state of “Dashun.” In the same year, his nephew Li Guo returned to his hometown and expanded the original Zhenwu Temple on Ma’anshan (Horse Saddle Mountain) into an imperial palace, renaming the mountain Panlongshan (Coiling Dragon Mountain). According to the Mizhi County Annals, Li Zicheng visited his hometown twice and stayed there during those visits. When the Rebel King returned home, he gathered elders for grand banquets, where they drank fine wine brewed from locally sourced high-quality sorghum, millet, and sweet spring water. The Rebel King and his ministers celebrated joyfully with the people, earning widespread praise. The locals often fondly recalled the exquisite wine served at those banquets, its unforgettable taste lingering long after the events—hence the liquor came to be known as Chuangfu Banquet Liquor.

　　Time flies, and today Mizhi Chuangfu Hongyuan Winery (formerly the Shaanxi Chuangwang Brewing General Factory) selects premium local red sorghum, millet, wheat, corn, peas, and deep well spring water (mineral water) as ingredients. It continues the unique traditional brewing techniques of the Loess Plateau that have been passed down for over 470 years. Using methods such as “solid-state fermentation in aged cellars,” “double cellar aging,” “old five-grain mash continuous fermentation,” high-temperature distillation, and careful distillate collection by cutting heads and tails and grading the spirits, the liquor is aged for a long time and meticulously crafted. Leveraging the naturally climate-controlled earthen caves of the northern Shaanxi Loess Plateau—which stay warm in winter and cool in summer—the company stores raw base liquor in caves for extended periods. By combining traditional craftsmanship with modern technology and selecting premium flavoring liquors from regions like Maotai, Luzhou, and Yibin, the company masterfully blends southern and northern styles to create the final product.

　　“Chuangfu Banquet” takes the vast land of northwestern China as its grand backdrop, draws underground water for brewing, uses native northern Shaanxi sorghum as its grain, and embodies the spirit and heroism of the Rebel King as its soul. It strives to establish itself as the flagship brand of high-quality strong-aroma liquor from Shaanxi. After evaluation by a national expert panel, the quality and refinement of the “Chuangfu Banquet” series were unanimously affirmed. The panel concluded that the pure-grain “Chuangfu Banquet” liquors are: “clear and bright, richly fragrant, mellow and smooth, harmoniously aromatic, clean and refreshing with a long-lasting aftertaste”—a premium-grade strong-aroma liquor that also possesses the distinguished qualities of top-tier liquors: “not harsh on the throat, not drying.”