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    Baijiu has a life:it has cultivated itself during years of dwelling in the caves.

    The newly made Baijiu is
    pungent and spicy,
    just like an adolescent.
    However,

    by preserving it in the cave for years and
    waiting for it to be “older” or “mature”,
    it can become delicate, harmonious
    and mellow.

    Water molecules Wine molecules Beneficial trace elements

    A schematic diagram of the association of pottery altar with liquor,
    Form a miniature sustained release capsule

    Magnify 100,000 times.

    Photographs of microporous structure electron microscopy in pottery altar

    Luzhou Laojiao has its three natural caves that are all ideal for storage of Baijiu , namely Chunyang Cave, Zuiweng Cave and Longquan Cave.

    The air in the caves flows extremely slowly and the temperature is stable at around 20 ℃ and the relative humidity at around 80% all year round. The constant temperature, humidity and abundant micro- organism varieties provide optimum conditions for the esterifying, aging and flavoring of Baijiu body.

     

    In the meantime, the surface of earthenware which is dotted with micropores of reticular structure can make the Baijiu breathe and interact with the air outside and the interaction is vital for eliminating the substances that cause Baijiu to taste pungent and spicy.

    Now the 3 natural storage caves are taking care of the “new-born” Baijiu of Luzhou Laojiao, protecting it like parents.

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