In 1324, the baijiu city – Luzhou became never the same because of one man, Guo Huaiyu, who invented Luzhou Laojiao Da Qu.
In 1324, his discovery of the "Ganchun Qu" or "Mellow Sweet Koji" technique unlocked a mellower essence, banishing harshness and bestowing upon the liquor a rich, aromatic and enduringly smooth profile, thus heralding the dawn of what would become renowned as strong-aroma baijiu.
In 1425, Shi Jingzhang, the third-generation inheritor of Luzhou Laojiao's traditional baijiu-brewing techniques, started to use mud pit for fermentation to make the upgraded Daqu Baijiu.
In 1570s, Shu Chengzong, the sixth-generation inheritor of Luzhou Laojiao's traditional baijiu-brewing techniques advanced the brewing techniques of strong-aroma Daqu Baijiu to the mature period.
In 1915, Wen Xiaoquan, the 15th-generation inheritor of Luzhou Laojiao's traditional brewing techniques, journeyed overseas with the Luzhou Laojiao Daqu Baijiu, winning the first international gold medal for strong-aroma baijiu.
In the 1950s, Chen Qiyu, the 18th-generation inheritor of Luzhou Laojiao's traditional brewing techniques, pioneered the methods of tasting and blending. This breakthrough achieved the third great leap in the technological revolution of Chinese Baijiu, earning him the revered title of "Master of Baijiu Tasting."
In 1979, Lai Gaohuai, the 19th-generation inheritor of Luzhou Laojiao's traditional brewing techniques, pioneered industry knowledge sharing by establishing training programs at the Sichuan Liquor Research Institute.
In 1988, Luzhou Laojiao established the first baijiu-brewing technical school in China, training more than 8,000 baijiu-brewing talents and up to 5,000 baijiu-brewing engineers.
In 1989, The baijiu-brewing master Mr Zhou Henggang wrote "浓香正宗" (literally means The Origin of Strong-Aroma Baijiu) after visiting Luzhou Laojiao brewery.
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