The origin of Hengshui Laobaigan Hengshui Laobaigan is a legendary liquor brand that originated in the Han Dynasty and was famous in the Tang Dynasty. It has a long history of 1800 years. It once competed with "Maotai" at the 1915 Panama International Goods Competition. "We won medals together and became famous in the world of wine. Hengshui Laobaigan has a high reputation at home and abroad. It was sold to Singapore in 1904. It participated in the Panama International Wine Competition in 1915 and 1934. In 1948 and 1959, as a famous Chinese wine, it was exhibited in Hungary and India respectively, winning for the motherland. Honor, it was sent to North Korea in the name of the motherland's famous wine in 1952 to express condolences to the volunteers. At the end of 1999, Hebei Yufeng Co., Ltd. was established by Hengshui Laobaigan as the main sponsor. It was successfully listed on the Shanghai Stock Exchange on October 29, 2002 and became Hengshui It is the first listed enterprise in the city and one of only 14 listed brewing enterprise groups in the country. On November 12, it was recognized as a well-known trademark in China by the State Administration for Industry and Commerce. This is the first liquor brand in Hebei Province to win this honor. Hengshui Laobaigan Liquor has a long history and a long history. The recorded history can be traced back to the Han Dynasty. Emperor Yongyuan of Han Dynasty In the sixth year (AD 104), Hengshui's winemaking industry has developed to a certain scale; by the Tang Dynasty, Hengshui wine was listed as a world-famous wine; by the Ming Dynasty, Hengshui wine was listed as a state banquet wine, and enjoyed the reputation of "three drunken ones next door, and ten people who opened the altar." "Lixiang" reputation. During the Jiajing period of the Ming Dynasty, Hengshui wine was named "Laobaigan". "Old" means that it has been produced for a long time; "white" means that the wine is colorless and transparent; "dry" means that no water is released after burning with fire, that is, pure. These three words accurately summarize the characteristics of Hengshui Laobaigan Wine. After that, Hengshui Laobaigan Liquor became famous for its three aromas: "fresh aroma, sweet aroma in the mouth, and lingering aroma after drinking". According to the current international practice in the wine industry, "Lao" means "chen", and Laojiu refers to aged wine. Liquor is distilled liquor. Any wine containing very little sugar is called dry wine. According to the current popular drink name, "Laobaigan" is "sugar-free aged distilled liquor, or dry aged high-grain liquor". After Hengshui was liberated in 1946, the government nationalized 18 traditional private breweries and established the "Jinan Administrative Office State-owned Hengshui Distillery". At that time, Hengshui Laobaigan Liquor was already well-known in the "Three Norths". It was said to be "famous three thousand miles north of Hebei and the first in the south of the Yangtze River for taste." Chinese people have always been particular about genres. The same product is bitter, spicy, sweet and astringent, but due to differences in taste, style, region, and even culture, liquor aromas are derived from each brand, respectively. The Laobaigan aroma represented by Hengshui Laobaigan Liquor stands out among the light-flavor liquors. Outstanding. It is also well-known throughout the country for its unique wine, which is the best of 67 degrees. Consumers generally report that "although the alcohol content is high, it is high but not overpowering, and it does not get drunk after drinking, nor does it stay drunk for a whole night." It is precisely because of its superior quality. Thanks to the favor of consumers, even after the national ban on the production of high-alcohol liquor was promulgated and strictly implemented, it was still allowed to produce 67-degree liquor. Hengshui Laobaigan, which represents a brand of liquor style, originated in the Han Dynasty and flourished in the Tang Dynasty. It has lasted for thousands of years and is still loved by the people. It is popular today and has been passed down to future generations, mainly due to its unique brewing technology. The first is hand-made koji, which is made in a natural way. From the selection of koji ingredients to the koji-making process, as well as temperature and humidity control, they all adhere to tradition and work intensively; secondly, fermentation in earth vats creates natural aroma. Today’s liquor production companies, Most of them use cellar fermentation, but Hengshui Laobaigan still insists on following the ancient earth vat fermentation. The pottery vat made of local red soil is round and plump, light and soft in texture, and has moderate vegetable density. It is used to hold the fermented grains, which can effectively maintain the fermentation. The constant temperature completely isolates impurities and is fluffy and breathable, making the temperature and humidity harmonious with the surrounding nature. Fermentation is more complete, the wine yield is higher, and the wine quality and aroma are more outstanding.