Description

• Alcohol %: 52%
• Decant Time: 10 minutes
• Taste: intense aromatics, floral esters, caramelized cereal, soy / umami, spice and white pepper, honeyed sweetness, warming alcohol, very long finish
• Food Matching: Sichuan hotpot, Mapo tofu, Braised pork belly (hong shao rou), Peking duck, Charcoal-grilled meats / barbecue, Rich cured meats and fatty dishes, Strong-flavoured cheeses (sparingly)
• Grape Variety: not_applicable ,

Tasting note

品飲筆記：國窖1573 52% 一打開就很有存在感，香氣厚實、層次分明。前調有花香與糯米蒸煮的甜香，隨即帶出蜜餞與焦糖感，還有類似醬香的鮮味。入口飽滿、有黏度，溫熱的酒精感與白胡椒、烘焙穀香交織，尾韻悠長、回甘明顯。 酒莊背景：來自四川瀘州傳承深厚的釀造作坊，沿用傳統固態發酵與窖池工藝，強調天然發酵微生物群與手工勾兌，歷經長時間陶罐陳放與調配，風格既穩定又富有傳統韻味。 釀造工藝：以高粱等穀物為原料，在泥窖中用大曲進行多輪固態發酵，蒸餾後放入陶壇窖藏以融合香氣並柔化口感。窖藏與勾兌是塑造最終風格的關鍵，讓香氣更細緻且餘味綿長。 產地與田地：原料來自四川盆地附近的穀物產區，溫暖潮濕的氣候與當地水源、泥窖中的自然菌群一起構成其獨特風貌。酒的個性更多來自工匠的處理和窖池傳統，而非葡萄園概念。 品飲建議：開瓶後可靜置約10分鐘讓香氣舒展。這款酒很合襯味道厚重或油脂豐富的川菜、燒烤與滷味，或與重口味肉類一起享用，能把風味推得更立體。

Tasting note: An immediately arresting spirit — bold, layered and highly aromatic. The nose opens with bright floral esters and steamed cereal notes, followed by caramel, gentle honeyed fruit and savory soy-like umami. On the palate it is full-bodied and viscous, with warming alcohol, spice (white pepper and toasted grain) and a soft sweetness that weaves into a very long, persistent finish. Producer notes: From a historic Luzhou distillery famed for its traditional solid-state fermentation, this release showcases centuries-old techniques: fermentation in clay pits, Daqu starter cultures and careful ageing in pottery jars. The label’s signature balance comes from rigorous blending and long maturation that tames the spirit’s raw edge while preserving lively aromatics. Winemaking & production: Fermented sorghum and other grains undergo multiple rounds of solid-state fermentation in anaerobic mud pits before distillation. The distillate is rested in sealed pottery for months to years to integrate fragrant esters and round the texture. Skilled cellar blending produces the consistent profile — aromatic, clean and richly textured. Vineyard / origins: Grown and produced in the Luzhou basin of Sichuan, the raw materials benefit from humid, warm conditions and local water sources prized by distillers. Rather than vineyards, the terroir is expressed through grain selection, water and the unique microbiome of traditional fermentation pits.

Winery

瀘州的老字號釀坊，世代沿用泥窖固態發酵與大曲技術，並在陶壇中陳放以發展濃郁的香氣與圓潤口感。釀造重視窖池微生物、在地水質和手工勾兌，成就穩定又有層次的經典風格。

A historic Luzhou distillery with deep roots in traditional solid-state fermentation. The house relies on century-old mud pits, locally produced Daqu starters and pottery ageing to build aromatic complexity and a smooth, persistent profile. Skilled cellar masters blend multiple batches to maintain the signature balance and long finish.