At the foot of the rolling Yanshan Mountain, there is an ancient town Niulan Mountain near the Chaobai River. Legend has it that there is a golden bull cave on Niulan Mountain, next to which there is spring water. Its water quality is sweet, and people use it to make wine. Tracing back to the source of Niulanshan wine culture, there are many beautiful stories. The history book records the old cooking pot in the late Ming and early Qing dynasties more than 300 years ago. According to "County Records of the Republic of China", "At that time, there were more than 100 workers engaged in brewing, and they were employed by eleven cooking pots in Zhi Zhi. The brewed wine is extremely sweet and is a specialty of Beiping. It is quite popular to sell wine in neighboring counties or counties, especially Niulanshan. You can imagine the lively scene of brewing and selling wine in Niulanshan ancient town at that time. In recent years, folk songs about Niulanshan wine have also been widely circulated. Such as: "Drinking Niulan Mountain can relax muscles and promote blood circulation for a hundred years. Niulanshan Erguotou is delicious. "These are undoubtedly the praise for the enduring image of Niulanshan wine for 300 years, and also the best praise for the people who produce this mellow wine.

With the increasing affluence of the people and the increasing trade, the wine-making industry in Niulanshan has gradually prospered from small to large, from 185 1 to 186 1. During Xianfeng period of Qing Dynasty, Niulanshan Town built Gong Li wok, Bao Shengquan wok, Fushun wok and Hongyi wok. From 186 1 to 19 12, there were 165438, 19 12 to 65438 in Niulanshan Town during Guangxu and Xuantong periods of Qing Dynasty. For a long time, restaurants have been scrambling to choose favorable places to make wine with the spring water of Jinniu Cave in Niulan Mountain. The quality of the brewed wine is excellent, which is not only supplied to the capital, but also sold to North China, Inner Mongolia and Southeast Asia.

It can be seen that Niulanshan Erguotou not only has a long history, but also is extraordinary. Beijing people like to drink Erguotou best. Erguotou is really delicious. So, when did you start brewing Erguotou? What else is Erguotou? According to historical research, liquor has formed different styles because of different production techniques, and influenced by its regional habits, people in different regions also have their own preferences for the characteristics of liquor. Northerners like white wine with pure aroma, heavy taste, long aftertaste and full stamina. Most of Beijing-style liquor belongs to fen-flavor liquor, and the popular famous liquor bears the brunt of Erguotou. Erguotou prevailed in the mid-Qing Dynasty, when the liquor industry in Beijing was very developed, which naturally formed a situation in which wine shops competed with each other.

At that time, the people in Beijing called the liquor workshop "cooking pot". In order to win the reputation of good wine, various cooking pots have made great efforts on the quality of liquor production, and the improvement of distillation process can obviously improve the quality of liquor. In the Qing dynasty, the top pot was used to steam wine. The top jar consists of a distillation jar and a kettle. Sprinkle fermented grains in the retort, and then pour cold water into the pot. The fermented grains in the retort turn into alcohol after heating, and condense into wine when it meets the cold water at the bottom of the pot, which is led out by pipeline. The temperature of cold water in the kettle has increased. The aroma and taste of each pot of wine condensed with cold water are obviously different. The wine condensed by the second pot of cold water is the best wine in each pot, with small smell and mellow taste. Therefore, the merchants specially put it out for sale separately and dubbed it "Erguotou", so the name has been widely circulated and has been used ever since.

After liberation, the brewing technology of various wineries has been greatly improved, but the brewing technology of Erguotou is basically the same. Explained by the present method, Erguotou wine is actually a special term named after the brewing process, which is named because it retains the middle section during distillation. The "pinch head" of Erguotou process means to remove the wine flowing out of the steamer first during distillation, and "tail removal" means to remove some wine after preventing the disharmony of the wine body.

Since the establishment of 1952, Niulanshan Distillery has maintained a series of techniques such as koji-making, hawthorn setting and fermentation in the process of brewing Erguotou, and has maintained the traditional characteristics of fragrance, purity, sweet taste, mellow body and strong wine power in quality. Therefore, the product has stabilized its market position and become the leading brand among many Erguotou brands in Beijing.

Only if you are willing to invest can there be substitute products. It is a truth that the tree of enterprise life can grow green only by making good use of the cultural brand of "time-honored brand" and launching one or two products that are popular with consumers every year.

Niulanshan Winery is engaged in product research and development every year. 1999 Following the listing of "Boutique Erguotou" in 15, in September this year, the enterprise introduced two new products to the society: 45 rare Erguotou and 50 refined Erguotou. Its outer packaging and wine bottles are made of sophisticated and exquisite materials, and the colors and patterns are illustrated, solemn and elegant, which is very attractive to consumers intuitively. Taking the rare Erguotou as an example, it can be said that it condenses the essence of the century-old brewing history of Niulanshan Distillery, and the wine has excellent taste and high grade. Consumers unanimously reflect that its liquor quality and cultural connotation have the typical style of Fen-flavor liquor. Drinking it is a great pleasure. It is very popular with consumers after listing.