In 1324 A.D.

the ‘Founder of Yeast’ Guo Huaiyu invented the Ganchun Yeast, the first generation Daqu Baijiu. That’s the beginning of brewing Baijiu with strong aroma...

Under the reign of Emperor Renzong of the Ming Dynasty, the Baijiu-making master Shi Jingzhang improved the hot and bitter ingredients in notopterygi- um roots after years of efforts, and developed a new method to perfect the production process of Daqu, a step closer to make Baijius in mud cellars.

Under the reign of Emperor Tianqi of the Ming Dynasty, Luzhou Baijiu making was flouring. After Guo Huaiyu and Shi Jingzhang, the founder of the cellar Shu Chengzong took over the Shushi Baijiu and engaged in its production, operation and brewing process, explored a set of Daqu brewing technology including Baijius stored in cellars, vinasse placed in cellars, solid fermentation, bouquet from mud cellars and ingredients added to slots.

This was the peak of Daqu Baijiu brewing. In the following 690 years, the brewing technology passed down orally generation by generation.

In 2006,

the traditional Baijiu-making techniques of Luzhou Laojiao were included in the first group of the “List of National Intangible Cultural Heritages”, as the only representative of strong aroma Baijiu;