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Luzhou Laojiao Co. Ltd.(Chinese: 泸州老窖股份有限公司), or simply Luzhou Laojiao (Chinese: 泸州老窖; lit. 'Luzhou Old Cellar') is a company headquartered in Luzhou, Sichuan, China that specializes in the production, sale, and distribution of baijiu. [3]
Chinese bakery products (Chinese: 中式糕點; pinyin: Zhōngshì gāodiǎn; lit. 'Chinese style cakes and snacks' or Chinese : 唐餅 ; pinyin : Táng bǐng ; lit. 'Tang-style baked goods') consist of pastries , cakes , snacks , and desserts of largely Chinese origin, though some are derived from Western baked goods.
Baijiu is characterized by solid-state fermentation and distillation using a grain culture called qū, which allows for simultaneous saccharification and fermentation. This is a typical feature of liquors produced in East Asia. Chinese baijiu is always distilled from grain, produced in batches and blended. [10] [11]
Erguotou (Chinese: 二锅头; pinyin: èrguōtóu; lit. 'second pot head', 'i.e. second distillation') is a style of qingxiang baijiu originating in Beijing and primarily made in the region surrounding. [1] [2] The process of erguotou production is what sets it apart from other qingxiang baijiu's like Fenjiu.
Since then it was one of the first Chinese listed companies whose share price had exceeded CNY100. The price reached CNY803.5 in 2018 [ 7 ] and over CNY1000 in 2019. Kweichow Moutai and Camus started the cooperation in 2004, and Camus became the worldwide exclusive distributor of Moutai products for the duty-free market.
byejoe is available in 2 flavors. The unflavored, byejoe red, is the original baijiu and is 40% ABV. [10] The second variation is known as byejoe dragon fire and is 35% ABV. [11] dragon fire is the original baijiu infused with dragon fruit, lychee, and hot chilis. [12] Both flavors are available nationwide through the company's e-commerce site.
Maotai, or Moutai (simplified Chinese: 茅台; traditional Chinese: 茅臺; pinyin: máotái), is a style of baijiu made in the Chinese town of Maotai in Guizhou province. Maotai is made from sorghum, a wheat-based qū, and water from the Chishui River. It uses traditional Chinese techniques of fermentation, distillation, and aging, to produce ...
Xinghuacun's primary output is "Fenjiu", a historic style of qingxiang (清香; light aroma) baijiu. The fermentation base is made of sorghum that is ground, soaked, cooked, and cooled before being mixed with a barley and pea based qū. This mixture is fermented for a month in an earthen jar and distilled, producing once used grain and some ...
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