"Sichuan wine is famous all over the world, and its essence lies in Yibin". Wuhu wine has natural geographical advantages, and its brewing technology follows the traditional Wuliangye technology with a history of 600 years. It uses five kinds of grains, sorghum, rice, wheat, corn and glutinous rice, which are slowly matured in microbial environment and blended by experienced winemakers.
China liquor is a compound flavor with esters as the main body, koji and distiller's yeast as saccharifying and fermenting agents, and starch (sugar) as raw materials, which are cooked, saccharified, fermented, distilled, aged and blended. Strictly speaking, the blended wine made of edible alcohol and edible spices can't be regarded as liquor.
Liquor is mainly concentrated in the triangle of Renhuai in Guizhou, Yibin in Sichuan and Luzhou in Sichuan in the upper reaches of the Yangtze River and Chishui River basin. It has the largest and best quality distilled liquor producing areas in the world, namely, Maowulu, the three famous wines in China. Its liquor industry cluster shoulders half of China liquor industry.