On October 23rd, the second session of the cultural event series “Renowned Figures Discuss Sichuan Liquor” (Season 1), organized by Sichuan Daily’s all-media platform and exclusively partnered with Wuliangye, took place at Du Fu’s Thatched Cottage in Chengdu. Experts and scholars from various fields, including culture, history, folklore, and the liquor industry, gathered to explore the secrets behind Sichuan’s reputation for top-quality liquor and to celebrate the allure of “fine brews lasting for a thousand years.” They voiced their support for the inheritance, promotion, and growth of Sichuan liquor.
Yang Liu, Executive Vice President of Sichuan University of Light Industry (China Baijiu Academy) and Deputy Director of the Sichuan Provincial Wine Culture Research Society, joined a roundtable discussion. Focusing on Wuliangye, he analyzed the history of China’s liquor industry, the origins of Sichuan liquor’s dominance, and the future pathways for the region’s liquor industry and culture.
“In the past, our studies of liquor often focused solely on production and historical aspects. Now, we must also address contemporary issues while integrating the past and present in a harmonious and interactive way that encourages innovation,” Yang stated. When outlining the development of the liquor industry, he highlighted the establishment and application of three workshops at Wuliangye—501, 503, and 523—as crucial milestones in the evolution of Chinese liquor.
He elaborated on how Workshop 501 continuously utilized ancient fermentation techniques, Workshop 503 focused on the active preservation of traditional yeast, and Workshop 523 achieved remarkable production metrics: a 1.6-kilometer span, 13,112 fermentation pits, 3,700 skilled brewers, and 40,000 kiloliters of high-quality base liquor. These workshops represent different stages in the development of China’s liquor industry— the “unwritten doctrines,” “exclusive secrets,” and “standard textbooks,” respectively—showcasing how Wuliangye has propelled and integrated into this rich history.
Yang emphasized that in 1995, Wuliangye was named the “King of Chinese Liquor” at the 50th World Statistical Yearbook meeting. This accolade helped elevate Sichuan liquor’s profile nationwide, reaching a peak where one in every two bottles of liquor sold was from Sichuan, solidifying its status as the most competitive industry in the province.
Why does Sichuan’s liquor prosper so immensely? As an economist specializing in “industrial spatial agglomeration and regional economic development,” Yang noted that the liquor industry’s strong dependence on regional production and consumption contexts truly aligns with Sichuan’s capabilities for crafting exceptional liquors.
Sichuan’s liquor-making history traces back to the late Neolithic era, showcasing its long-standing tradition. The region’s unique climate, water quality, and soil not only influence flavor and quality but also define the distinctive taste and aroma of Sichuan liquor. With renowned production hubs like Yibin, Luzhou, and Mianzhu, Sichuan presents a rich showcase of liquor culture and tradition to the world. The traditional methods of liquor production rely heavily on oral heritage and individual craftsmanship, and Sichuan boasts a wealth of top-notch brewers. Media outlets, associations, consulting firms, financial institutions, trade shows, and packaging design agencies provide robust support for this industry. Brands like “Six Golden Flowers,” “Ten Little Golden Flowers,” and “Top 20 Original Liquors” form a powerful matrix of recognition and reputation both domestically and internationally. A mature consumer base further fosters the sustainable development of Sichuan’s liquor culture, where generations of liquor enthusiasts contribute to its legacy.
Thus, Sichuan’s liquor culture flourishes and takes root in this fertile ground.
Wuliangye stands out as a dazzling gem in the garden of Sichuan liquor. As the world’s first distilled spirit made from five grains, it carries a legacy while evolving through time. The crucial question remains: how can it balance heritage and innovation, facilitating an exchange between traditional culture and contemporary spirit?
Yang argues that Wuliangye’s intricate brewing process, scientifically formulated five-grain recipe, and unique product characteristics create a desirable harmonious flavor. First, there must be a foundation of cultural and historical confidence in “Great Nation’s Strong Aroma.” Next, Wuliangye should persist in skill transfer and talent cultivation while integrating modern technology for innovation. Finally, as a leading representative of Chinese liquor and a key player in the Sichuan industry, Wuliangye should ambitiously plan its vision for joining the world’s top 500 companies while taking responsibility for the overall development of Sichuan liquor. “Only with a strong foundation in ‘Great Nation’s Strong Aroma’ can we amplify our voices and enhance our image, ensuring the vitality of Sichuan liquor as a whole,” Yang asserts.
