Jiaoling Baijiu 90 years
Only aged cellar brews excellent baijiu. As the aromatic Chinese baijiu uses the muddy cellars for fermentation, the successive years of cellars in use are the key factor determining the baijiu quality.
With the accurate positioning of “elite commercial baijiu”, the Luzhou Laojiao Jiaoling Baijiu becomes the strong pyramid column of Luzhou Laojiao brand strategy.
The mud in the cellars is a venue where the microbial communities for baijiu making live and inhibit, and during the fermentation, they absorb nutrition without stop from the distillers’ grains, which is a process when the microbial communities in the cellar mud are tamed and concentrate continuously. With the increase in cellar age, more and more microbials accumulate in the cellar mud, making the baijiu produced more and more aromatic.
38%vol、43%vol、52%volMall to buy