GUJINGGONG Baijiu • 16 Years is China's top 5 liquor, it is made of selected sorghum, rice, wheat, glutinous rice and corn, brewed with the intangible cultural heritage "Jiuyun Jiufa" brewing craftsmanship, fermented in the pits of Ming Dynasty with more than 500 years history. The essential base liquor will be stored in underground cellar for more than 16 years for maturing. Then the matured base liquor will be blended by master blender to achive distinctive aroma and long lasting taste.
What is GUJINGGONG Baijiu? "GUJING" literally means old well, which refers to the National Key Protection Units of Cultural Relic-Old wells of North Wei Dynasty(about 1500 years ago) and Song Dynasty(about 1000 years ago) , water in which is perfect for liquor brewing. "GONG" literally means GUJING's historical background in China, which refers to the history of GUJINGGONG Liquor dedicated to Chinese Emperor/government for several times: 1ST tribute: Cao Cao,the Prime Minister of Han Dynasty(about 2200 years ago) ,tributes liquor to the Emperor; 2nd tribute:Xiahou Daoqian,the Senior General of North Wei Dynasty(about 1500 years ago), tributes liquor to the Emperor; 3rd tribute:Zhu Jingze,the Prime Minister of Tang Dynasty(about 1300 years ago),tributes liquor to the Emperor; 4th tribute:Lu Zongdao,the local minister of Bozhou of Song Dynasty(about 1000 years ago),tributes liquor to the Emperor; 5th tribute:Shen Li,Vice Minister of Personnel of Ming Dynasty(about 500 years ago),tributes liquor to the Emperor; 6th tribute:Jiang Guiti,the Army General of Qing Dynasty(about 150 years ago) tributes liquor to Empress Dowager Cixi; 7th tribute:In 1987, Gujinggong Liquor is designated as the Government Banquet Liquor.
How to make GUJINGGONG Baijiu? STEP 1: GELATINIZATION Gujinggong Liquor is made of selected sorghum, rice, wheat, glutinous rice and corn, which are mixed in a standard proportion with fermented grains and accessories, then put into a traditional Chinese steamer to gelatinize. The gelatinized starch provides nutrition for microorganisms to grow, reproduce and metabolize, and creates conditions for fermenting. STEP 2: FERMENTING Gujinggong Liquor is fermented with the technique of "Pure Grains Fermentation in Solid Form". After gelatinization, the fermented grains will be cooled down to a standard temperature, then mixed with saccharifying ferment-Daqu, which contains rich microorganisms such as moulds, bacteria and yeast microbial providing substance for liquor flavor. Therefore, compared to foreign liqueurs, Gujinggong Liquor is characterized of stronger, richer and more balanced aroma, as well as longer-lasting taste. Then the mixture is put into the subterranean pits to ferment for 60 to 180 days, properly prolong the fermentation time is good for contributing better smell and taste of liquor; The fermenting pits of Gujinggong Liquor is "Fermenting Pits of Ming and Qing Dynasties", which has a history of more than 500 years and is awarded as National Key Protection Unit of Cultural Relic. STEP 3: DISTILLATION After fermentation, the fermented compound will be shoveled into a traditional Chinese steamer to distillate. Since the boiling temperature of ethanol is lower than that of water, ethanol will firstly turn to steam, then its vapors flow into a condenser and revert to liquid, which is Gujinggong Liquor. After fermentation, the fermented mixture is put into a traditional Chinese by using traditional craftsmanship. Ethanol and flavor substance turn to steam, then flow into a condenser and revert to liquid, which is Gujinggong Liquor. STEP 4: LIQUOR PICKING Gujinggong Liquor adopts the "Two Selecting Standards"-Selecting Fermented Grains by Layer and Picking Liquor by Timing, distilling with moderate fire, discarding the head and tail liquors but reserving the middle, picking liquors by measuring the quality, so as to pick the most essential base liquors. These unique brewing techniques and craftsmanship contribute to the excellent quality of Gujinggong Liquor. STEP 5: MATURATION The picked liquor will be sealed in terracotta jars stored underground in Wuji Cellar (Wuji, Taoism philosophical term) for at least 3 years to allow the microorganisms oxidize, deoxidize, esterify, condense and associate, etc. After maturation, the liquor will be more harmonious, tastful and great in aroma. STEP 6: BLENDING Gujing Group has 14 national liquor tasting judges. The liquor masters blend the matured base liquors with that of different storing period and different distilling sections to ensure the classic style of "Color, as pure as crystal; Smell, as aromatic as archid; Taste, harmonious and mellow with long-lasting aftertaste".