History of white liquor

At the time that ancestors of Chinese people started living in communities along the Yellow River valley, the plantation of various kinds of grain laid the foundation for making wines and alcohol.

Some scholars believe that the technique of making Chinese liquor originated in the Xia Dynasty (c.2100 BC-c.1600 BC). Historical records list Yi Di and Du Kang as the founding fathers ofmaking liquor professionally.

According to historical records, Yi Di made great efforts to make mellow wine with fermented glutinous rice. Du Kang, living in the Xia Dyanasty, is credited with making top-notch liquor with Chinese sorghum beans. As the story goes, "According to historical legends, Du Kang stored some cooked Chinese sorghum seeds inside a hollow tree stump on a winter day. In the spring of the following year, a fragrant aroma wafted from the tree stump into the nostrils of Du Kang. Afterwards, Du Kang found that it was the fermented sorghum seeds which gave off the alluring fragrance." This accidental discovery gave rise to his inspiration of making liquor with fermented sorghum seeds.