Osmanthus Lotus-Flavored Aged Wine

Last updated 2026-11-08 — History: Osmanthus-aged wine has a brewing history of over 3,000 years in China. In the early Qing Dynasty, Pan Rongbi’s book *The Imperial Capital’s Seasonal Festivities* recorded that this wine was “made by carefully selecting unopened osmanthus blossoms during their fragrant August bloom, fermenting them into wine, sealing the jars, and aging them for three years to create a fine vintage. The wine boasts a sweet, mellow flavor and aids digestion while refreshing the spirit…” Throughout various dynasties, this wine was “confined” within the imperial palaces, reserved solely for emperors and concubines to enjoy during the Mid-Autumn moon-viewing ceremonies, and was not available on the market. Later, the technique for brewing it was lost. In 1956, the Beijing Winery rediscovered the secret recipe for “osmanthus-aged wine.” According to the recipe, a premium grape variety with a sugar content of over 18 degrees was selected as the main ingredient, paired with osmanthus from Wu County, Jiangsu Province, as the flavoring agent. Water from the Jade Spring Mountain was also added. After repeated brewing experiments, this once-exclusive royal delicacy finally became accessible to the general public. Inspired by Chairman Mao Zedong’s poetic line “Wu Gang presents osmanthus wine,” it was named “Osmanthus-aged Wine.” Features: Produced by the Beijing Winery, Osmanthus-aged Wine is a high-grade, non-medicinal tonic beverage. It has a golden hue, crystal-clear transparency, and a delightful fragrance of fresh osmanthus and mellow wine. The aroma is rich and harmonious, the taste aromatic and full-bodied, with a pleasant balance of slight acidity and sweetness that lingers on the palate. The aftertaste is long-lasting, leaving a refined and soothing impression. Ingredients: Osmanthus-aged Wine contains nutrients such as glucose, fructose, organic acids, and various vitamins. Benefits: Drinking it helps relax muscles and improve circulation, provides warmth, aids digestion, stimulates appetite, and relieves fatigue. Production Process: Osmanthus-aged Wine is made using premium aged white wine as the base, infused with osmanthus as the flavoring. The osmanthus primarily comes from golden osmanthus varieties in the osmanthus-rich regions of Suzhou and Hangzhou in China. In November, during the peak blooming season, freshly budded osmanthus flowers are handpicked. After processing, the osmanthus is macerated in the wine and meticulously blended to achieve a perfect harmony of aroma and flavor, meeting the highest quality standards. The finished wine has an alcohol content of 15%, a sugar content of 14%, and total acidity of 0.65 grams per 100 milliliters. Awards: In 1961, 1979, and 1983, it was recognized as a National Quality Wine at the 2nd, 3rd, and 4th National Wine Appraisal Conferences, respectively. In 1983, it won the National Quality Food Silver Medal. From March 20, 1985, to October 24, 1986, it earned three gold medals at the International Culinary Awards in France, the 4th International Alcoholic Beverage Competition in Spain, and the 12th International Food Exposition in Paris, France. (Beijing)