In 1950s, the 17th generation of tradition brewing technique of Luzhou Laojiao, aka “The Three Cheng of Baijiu City”, Li Youcheng, Zhao zicheng, Zhang fucheng built a large numbers of cellars, which was the hot topic of that time. Nowadays, all these cellars become the fermentation pits for Luzhou Laojiao • 60 Years Old Cellar. 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. It is smooth and mellow with complex aromas, showcasing the flavorful fruitiness and rich texture. Tasting Notes: Sesame, herbs, anchovy, and stone fruit peel present in the nose. A clean and briny body; with hints of citrus rind, apricot, anise, and Pacific oyster.

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