Longwo Wine

Longwo Wine

　　Longwo Wine is a specialty of Longwo Village, Laodian Town, Huxian County, Xi’an City, Shaanxi Province. With a long production history, it is a typical representative of the traditional brewing techniques in the Guanzhong region. The old Longwo Wine boasts unique characteristics such as clear and transparent color, rich cellar aroma, mellow and sweet taste, lingering aftertaste, moderate and well-balanced strong fragrance.

　　In the vast 800-li Qinchuan Plain lies a place called Longwo. During the Qing Dynasty’s Guangxu reign, a well was dug here whose water was said to be spiritually potent and perfect for brewing. Thus, Longwo Wine came into being and grew ever more mellow, its fragrance spreading across the Guanzhong region. According to the chronicles of Longwo Wine, the area was once flanked by rivers to the east and west, with winding streams forming nine bends and pooling into ponds, often shrouded in low clouds and mist, with majestic dragons seen soaring into the sky. People said: “A dragon rests on this blessed land, drinking its waters to renew its youth—thus the name Longwo.” In 1936, during the December 12th Incident, General Yang Hucheng entertained delegates with Longwo Wine. Vice Chairman Zhou spoke highly of it, which contributed to the peaceful resolution of the Xi’an Incident. Today, in this prosperous era, the ancient well has been revitalized. Shaanxi Longwo Village Winery Co., Ltd. has revived the glory of this traditional liquor, and a monument has been erected to commemorate its legacy and virtues.

　　The Longwo Wine workshop was established during the Qing Dynasty’s Guangxu reign and has a history of over a hundred years. It gained considerable fame early on in Huxian, Zhouzhi, and Xingping areas. By the Republican era, Longwo Wine had become widely known across the Guanzhong region, earning the folk praise of “Dragon in the East, Phoenix in the West.” The brewing technique of Longwo Wine, passed down through generations, has been summarized by master brewers into nine key principles: “The brewer must be sincere, the water must be sweet, the starter must be timely, the grains must be quality, the vessels must be clean, the craftsmanship must be meticulous, the mixing must be precise, the firing must be gentle, and the wine must be true.” This knowledge, experience, and methodology form an independent and systematic tradition. The yeast used in brewing Longwo Wine is a medium-temperature yeast, made from three high-quality Guanzhong-grown ingredients: wheat, barley, and peas. The process involves traditional manual preparation of the starter, which is then fermented in rooms. The brewing ingredients for Longwo Wine include high-quality sorghum and corn from the Guanzhong region, with rice husks as auxiliary materials. The brewing process includes steeping the grains, steaming, adding water, cooling, adding yeast, fermenting in pits, and distillation, with each stage governed by unique expertise, experience, and operational standards.

　　The complex procedures of Longwo Wine are all done by hand, relying entirely on intuition and experience. For over a hundred years, its techniques have been passed down solely through apprenticeships. Through generations of “wine masters” constantly refining their craft, the brewing skills of Longwo Wine have evolved into a unique and comprehensive system of knowledge. This system emerged within the natural setting of the heart of the Guanzhong region. From the characteristics of raw materials to yeast-making and fermentation, every important step is adapted to the climate of Guanzhong, making it an outstanding representative of traditional Guanzhong brewing methods. For over a century, Longwo Wine workshops have maintained the tradition of worshiping the Dragon King and the God of Wine. This custom, along with its brewing craftsmanship, constitutes the most complete historical representation of ancient brewing culture and holds significant historical and cultural value.