Luzhou Laojiao·60 Years Old Cellar

The older the fermentation pit, the better the resulting Baijiu!

The Baijiu has been brewed by using fermentation pits continuously for 21,900 days, the Baijiu possesses a fragrant, rich, mellow, and smooth body, with emphasis on explosive aromas and fruit flavors.

In the 1950s, Li Youcheng, Zhao Zicheng, and Zhang Fucheng, the 17th-generation inheritors of the traditional brewing techniques of Luzhou Laojiao, known as the 'Three Masters of the Baijiu City,' successively oversaw the expansion of a large number of fermentation pits, becoming shining stars in the Baijiu industry of that era. To this day, these fermentation pits, which have been continuously used for over 60 years, are primarily used to brew 'Luzhou Laojiao · 60 Years Old Cellar.'