How many years of history does Hengshui Laobaigan have?

The origin of Hengshui Laobaigan Hengshui Laobaigan, a legendary liquor brand with a long history of 1800 years, originated in the Han Dynasty and was well-known in the world wine industry together with Maotai in the 19 15 Panama Domestic Product Competition. Hengshui Laobaigan enjoys a high reputation at home and abroad. 1904 was sold to Singapore, 19 15, 1934 participated in the Panamanian world championship, 1948 and 1959 were exhibited as China famous wines in Hungary and India respectively, winning glory for the motherland. At the end of 1999, Hebei Yufeng Co., Ltd. was established with Hengshui Laobaigan as the main sponsor, and successfully listed on the Shanghai Stock Exchange on129, 2002, becoming the first listed enterprise in Hengshui and one of the only 14 liquor listed enterprise groups in China. 165438+ 10/2 was recognized as a well-known trademark in China by the State Administration for Industry and Commerce. This is the first liquor brand Hengshui Laobai Dry Wine with a long history in Hebei Province. The recorded history can be traced back to the Han Dynasty. In the 16th year of Han Yongyuan (A.D. 104), the wine-making industry in Hengshui has developed to a certain scale. In the Tang dynasty, Hengshui wine was listed as a world famous wine; In the Ming Dynasty, Hengshui wine was listed as a national banquet wine, enjoying the reputation of "three drunkards next door and ten incense on the altar". During Jiajing period of Ming Dynasty, Hengshui Liquor was named "Laobaigan". "Old" refers to its long production time; "White" means that wine is colorless and transparent; "Dry" means that no water is produced after burning with fire, that is, it is pure. These three words accurately summarize the characteristics of Hengshui Laobai dry wine. After that, Hengshui Laobai dry wine is famous for its three fragrances of "fragrant smell, sweet taste and lingering fragrance after drinking". According to the current international wine industry practice, "old" means "old", and old wine is aged wine. Liquor is distilled liquor. Any wine with low sugar content is called dry wine. "Laobaigan" is interpreted as "aged distilled liquor without sugar, or dried aged sorghum liquor" according to the current popular beverage names. 1946 After the liberation of Hengshui, the government nationalized 18 traditional private brewing workshop and established the "State-owned Jinan Administrative Office Hengshui Brewery". At that time, Hengshui Laobai dry wine was quite famous in the "Three North" land, "famous in Hebei for three thousand miles, the first in Jiangnan". China people always pay attention to style. The same product is bitter, spicy, sweet and astringent. However, due to the differences in taste, style, region and even culture, the liquor flavor dominated by various brands is derived, and the old white dry flavor represented by Hengshui Laobai Dry Liquor stands out among Luzhou-flavor liquors. It is famous for its unique wine quality of 67 degrees. Consumers generally reflect that "although the alcohol content is high, it is high but not bitter, and it will not get drunk after drinking." It is precisely because of its excellent quality and the care of consumers that after the national ban on the production of high-alcohol liquor was promulgated and strictly enforced, it was still allowed to produce 67-degree liquor. Hengshui Laobaigan, a school representing liquor style, originated in Han Dynasty, flourished in Tang Dynasty and lasted for thousands of years. It is still deeply loved by the people, and it has been passed down to this day, mainly thanks to its unique brewing technology. First of all, manual koji-making is natural, from the selection of koji materials to the technological process of koji-making, as well as the control of temperature and humidity, it is all based on traditional intensive cultivation; Secondly, the natural fragrance of cellar fermentation. At present, most liquor production enterprises adopt cellar fermentation, while Hengshui Laobaigan still insists on following the ancient cellar fermentation. Pots made of local red clay are round and full, light and soft in texture, and the density of vegetables is moderate, so they can be used to hold fermented grains. It can not only keep the constant temperature effectively, completely isolate impurities, but also be fluffy and breathable, so that the temperature and humidity can be in harmony with the surrounding nature and fermented.