Erguotou liquor

Erguotou liquor

　　As the name implies, "Erguotou" is the "head" of the liquor that comes out during the second round of distillation. This liquor is the purest, free from off-flavors, with a high alcohol content yet not overly harsh, truly rich, mellow, and fragrant. If only the 60-proof liquor is taken and sealed in jars underground for prolonged aging, the resulting liquor becomes even more delicious, known as the famous "cellar-aged liquor."

　　The Origin of Erguotou

　　During each distillation process, the first liquor that flows out is called the "head," which has a relatively high alcohol content, reaching over 75 proof. Then the alcohol content gradually decreases, and by the end, the remaining drinkable liquor is only about 10-something proof, known as the "tailings."

　　The raw materials for making liquor can generally undergo five to six rounds of fermentation and distillation. In addition to main ingredients such as wheat, sorghum, and corn, there are also auxiliary materials like corn stalks, corn cobs, wheat bran, and rice husks. These are crushed in certain proportions   Erguotou

　　before being mixed with water, steamed, then yeast is added, stirred evenly, and fermented in a pit. Usually, after five days, the mixture is taken out of the pit to be distilled—this is the first batch. After the liquor is extracted, the material in the still is removed, winnowed, cooled, and loosened. A small amount of new raw material and yeast is then added, stirred evenly, and fermented in the pit again, completing one work cycle. Five days later, the material is taken out again for distillation—this is the second batch, and the first liquor that flows out at this point is the true "Erguotou."

　　The first leap in Beijing's brewing technique occurred during the "Prosperous Age of Kangxi and Qianlong," the last golden era of China’s feudal dynasties.

　　At that time, Beijing’s brewing industry saw significant development. The sorghum-based liquor industry, with advantages such as low cost, high alcohol content, long storage life, and convenient transportation, grew even more rapidly. Back then, distilleries had "stoves blazing like houses, with rising smoke visible for miles," indicating their massive scale.

　　"In troubled times, generals rise; in prosperous times, merchants thrive." The political center of the imperial capital Beijing produced many prominent merchants, among whom the most famous were the four major businesses: Wang Zhihe, Tongrentang, Songzhuzhai (the predecessor of Rongbaozhai), and Yuanshenghao Distillery founded by the three Zhao brothers outside Qianmen— the birthplace of the Erguotou brewing process.

　　In the 19th year of Emperor Kangxi’s reign during the Qing Dynasty (1680 AD), three brothers including Zhao Cunren, brewing technicians at Yuanshenghao Distillery, carried out a process reform to purify the quality of the liquor: during distillation, the first liquor that flowed out when cooling the condenser (the "sky pot") with cold water for the first time was called the "liquor head," and the third time the tin pot was cooled with fresh water, the resulting liquor was called the "liquor tail," which was set aside for other uses. Only the liquor that came out the second time the tin pot was cooled with cold water was selected—it had the most mellow and fragrant taste, and was called "Erguotou." In old Beijing, it was also referred to as "Er Léi Zi."

　　Fine liquor stands the test of time. Since its inception, Beijing’s Erguotou has demonstrated strong vitality. Drinking Erguotou became popular in the capital, and many distilleries began producing it, though quality varied. The most authentic Erguotou brewing technique has always been passed down orally from master to apprentice, kept secret. This unique skill has been inherited by generations of successors. Today, the rightful inheritor of the Erguotou technique is Ai Jinzhong, Vice President of Beijing Red Star Co., Ltd., the ninth-generation disciple of the Zhao family. He learned from Gao Jingyan, the eighth-generation successor of the Erguotou brewing technique, and has been engaged in the traditional brewing of Beijing Erguotou at Red Star for many years. In inheriting the "Traditional Brewing Technique of Beijing Erguotou," he emphasized innovation and development, making outstanding contributions to bringing "Hongxing Erguotou" to the international stage. After eight hundred years, Red Star has preserved this heritage to this day. It can be said that without Red Star, there would be no Erguotou as we know it today.

　　　Among the many brands of Erguotou, Red Star-brand Erguotou has the longest history. Beijing Red Star Co., Ltd. is a renowned time-honored Chinese enterprise. The Red Star trademark is a well-known Chinese brand, and Red Star’s unique "Traditional Brewing Technique of Beijing Erguotou" is a national intangible cultural heritage. Established in May 1949, it was the first state-owned distillery built by the Central Tax Bureau. At that time, it incorporated twelve time-honored distilleries on the outskirts of Beijing, such as Longquan and Yonghecheng, gathering brewing talents and techniques. "Red Star" fully inherited the traditional brewing techniques of Beijing Erguotou. The traditional brewing technique of Beijing Erguotou can be traced back 800 years to the Yuan Dynasty, took shape in 1680 during the 19th year of Emperor Kangxi’s reign, and flourished after the establishment of "Red Star." To celebrate the founding of New China, the first batch of Red Star Erguotou was launched in September 1949, becoming a tribute to the birth of the new nation. Its rich, mellow, and fragrant taste earned widespread praise, and it has remained popular for nearly 60 years. The company pioneered using the term "Erguotou," the brewing process name, as an official product name—this was the first liquor in New China named after a brewing technique. Red Star Erguotou has grown alongside the People’s Republic, blending emotionally with the people, and has become one of the iconic representations of Beijing culture. Red Star Erguotou is a liquor brand that can represent Beijing, and even China. Wherever there are Chinese people, Red Star Erguotou can be found.

　　As another representative of the Erguotou brand, Beijing Royal Kyoto Wine Co., Ltd. is located at Beishuqiao, Nanyuan Donggaodi, twelve kilometers directly south of Tiananmen. The factory covers an area of nearly 50,000 square meters, specializing in liquor production, sales, new technology research, and new product development. Annual production capacity exceeds 10,000 tons. The main product lines include the Royal Kyoto series, Soft Kyoto series, Kyoto Erguotou series, and Kyoto General series.

　　The Royal Kyoto series of liquors are renowned nationwide for their pure fragrance, mellow sweetness, harmonious aroma, and refreshing style. Currently, the sales network spans more than twenty provinces and cities across the country. Major international supermarket chains such as Carrefour, Walmart, and E-Mart are key retailers for Kyoto liquor, which is also exported to countries such as Canada, Hong Kong, Thailand, Singapore, South Korea, and Russia.