In Wuliangye Spirit Culture Museum, large numbers of historical objects and materials testify to the richness of thousands of years of Chinese spirit history. They bear witness to the evolution of China¡¯s liquor brewing techniques and tell the stories of spirits¡¯ inextricable links with human life, economy, politics, friendships, poetry, painting, and love throughout the Chinese history.
Over thousands of years, spirits have always been a carrier of culture closely associated with people's social life. In ancient China, poets drank spirits to release their poetic feelings, businessmen used them to close deals across the table, emperors partook of them in court ceremonies and court officials shared spirits when throwing a welcome party for guests or bidding farewell to battlefield-bound generals. In modern times, brides and bridegrooms drink their nuptial crossing glasses to express they are willing to live in mutual respect and grow old together. Across all ages in the country, people drink spirits for celebration of success, for bridging friendship, for bidding farewell, blessing relatives or congratulating friends; or for forgetting anxieties, alleviating frustration, boosting courage, or bringing pleasure. Spirits have found their way into poetry, music, opera, painting and calligraphy, and into the rich texture of Chinese culture and customs.
Due to the county¡¯s long history and numerous nationalities, ancient Chinese brewing techniques differ greatly. Historical records in medicine books, agricultural scripts, and alcoholic texts show that more than 500 kinds of spirits existed in ancient China, and many of them were produced in and around Yibin, a multi-ethnic city famous for producing great wines and liquors. Located in the ¡°Chinese Liquor Golden Triangle¡± area, Yibin is the birthplace of Wuliangye spirit.
Surviving historical archives show that Yibin's spirit brewing tradition began from Qin Dynasty (221-206 BC) when Yibin people began brewing a kind of "clear liquor" -- Qing Jiu. In the later Qin-Han period, the Bo People brewed Jujiang Wine and the Mao people brewed Jiujiu (hawthorns) Wine. During the Northern and Southern Dynasties (420-589 AD), the Yi people produce a mixed-grain liquor ¨CZa. Za means suck or sip in Chinese, and drinkers held a bamboo pipe to suck the drink from an earthen pot.
People of the Tang Dynasty produced a mellow spirit --Chongbi Jiu, which received wide acclaim from poets and literary men. But it is Yaozixuequ, a famous spirit during the Song Dynasty, that is the embryonic form of today's Wuliangye. As it was made from miscellaneous grains, it was also called Zaliang Jiu (miscellaneous grain liquor) by common people. Wuliangye is made from five special grains. Here, wu means five, liang means grain and ye means liquor. Featuring a balanced taste and mellowness, Wuliangye represents the culmination of centuries of improvements to the regional brewing techniques. Using five kinds of coarse grains, Wuliangye's fermenting ingredients are harmoniously blended, thus giving it a uniquely well-balanced taste that is identical to the Confucian golden mean and moderation, and the Chinese cultural harmony.
It was awarded a golden prize at the Panama-Pacific International Expo in 1915 and again at the 13th Panama Expo in 1995.
Basking in glory on many national occasions and grand celebrations, it is becoming an integral part of popular banquets, holiday and wedding feasts as well. On this occasion of the 60th anniversary of the founding of the People's Republic of China, when the nation is raising glasses, please join Wuliangye in a toast to the happiness of every family and the prosperity of the country.