Jian Nan Chun Liquor - A Traditional Alcohol Brand in China
Jian Nan Chun Baujiu belongs to the liquor type of strong aroma, made from sorghums, rice, glutinous rice, wheats and corns. These five grains are all from the plain in Western Sichuan. Fermenting, distilling and blending are the main techniques in the whole producing process. There are only three kinds of volumes of Jian Nan Chun: 38%, 46% and 52%. The liquor liquid is transparent, fragrant and icy clear. The major products include Collector’s Jiannanchun, 779AD, 10 Years, 15 Years, 30 Years, Red East, Red East 1949, and so on.
What make Jian Nan Chun Liquor good and famous?
Fermented in Ancient Cellars
The Tianyi Lao liquor cellar of Jiannanchun is the oldest cellar in the world, which was built in Qi (479 – 502 AD) of Northern and Southern Dynasties. Other ancient cellars were of different dynasties. The microbes in the ancient cellars form a unique micro-ecological environment gradually, which plays a key role in the fermentation and ensuring the quality of Jian Nan Chun Chiew.
Famous Spring Water Applied
The water used to make Jian Nan Chun Baijiu is from the famous underground spring out of the town of Mianzhu. The underground spring water there is the rare top mineral water of natural weak alkaline, which is not affected by any external bacteria and surface water. It is rich in natural mineral essences and trace elements. The great water ensures the good quality of Jian Nan Chun Liquor.
Original and Traditional Yeast
The yeast of Jian Nan Chun is made from wheat and is inoculated of natural microorganisms. It can not only increase the output of liquor, but also ensure the fusion of various complex fragrant substances in the fermentation process. Thus the Jian Nan Chun Liquor has a long-lasting aftertaste with aroma.
Origin and History of Jian Nan Chun
Mianzhu has a history of liquor making of more than 4,000 years dating to the Warring States period. In Tang Dynasty (618 - 907 AD), with quite mature techniques of liquor making, Jian Nan Chun Chiew had been famed all over the country. It became the royal liquor and was recorded in official history with imperial order as well, which made Jian Nan Chun more famous.
Later, experiencing wars and depression of agriculture in late Ming Dynasty (1368 - 1644 AD), the industry declined. It was not recovered until the reign of Emperor Kangxi in Qing Dynasty (1644 - 1911 AD) gradually. Then, many large-scale brewing workshops appeared in Mianzhu and the traditional brewing techniques of Jiannanchun have been further developed. After the People's Republic of China was founded, the over 30 liquor workshops in Mianzhu were merged into a liquor factory. Nowadays, Jian Nan Chun has become one of the best liquor brands in China.
Kweichow Moutai - the No. 1 National Liquor of China