Description

• Alcohol %: 52%
• Decant Time: 10 minutes
• Taste: intense, aromatic, floral (jasmine), ripe fruit esters (banana/pear), caramel, soy/umami, peppery spice, oily/full-bodied, long savory finish, complex
• Food Matching: Sichuan hotpot, spicy stir-fries, roasted pork/char siu, barbecue, strong-flavoured cold cuts, fermented tofu, aged cheeses
• Grape Variety: sorghum : 100%, other ,

Tasting note

瀘州老窖紫砂大曲 52%（500ml）帶著濃郁而分層的香氣：花香（像是茉莉）、熟果香和焦糖氣息，還有微微醬香與辛香料的點綴。入口飽滿、油潤，酒體厚實，溫度上來後辛辣與甘醇交織，回味帶有明顯的鮮味與悠長餘韻。這款酒沿用傳統固態發酵與老窖泥池的工藝，使用大曲發酵後蒸餾，再以紫砂罐陳放，陶瓷容器能柔化烈度、帶出細緻口感。原料來自四川盆地的高品質糧田，氣候與水質為風味打下基礎。飲用建議常溫或微溫，開瓶後靜置約十分鐘讓香氣展開，是配熱炒、烤物或重口味下酒菜的好選擇。口感上友善但有力量，適合喜歡香氣豐富與長尾韻的人。

Luzhou Laojiao 'Zisha Daqu' 52% (500 ml) is a powerful, classic strong‑aroma spirit from Sichuan's famed distillery. On the nose it shows layered esters—jasmine and ripe orchard fruits—over a base of caramel and light soy-like savory notes. The palate is oily and full, warming quickly with a robust mid-palate of peppery spice, sweet‑savory balance and lingering umami. Production follows traditional solid-state fermentation in ancient pit cellars using Daqu starter, then careful distillation and extended maturation in purple‑clay (zisha) jars that soften edges and add ceramic minerality. The raw material is grown on Sichuan basin fields benefiting from humid subtropical climate and mineral-rich water; local pit mud and cellar microflora create the characteristic depth and layered aroma. Serve slightly warmed or let the opened bottle breathe for about 10 minutes to open the aromatics. Matches boldly flavoured Chinese dishes, barbecues and rich, savory starters.

Winery

瀘州老窖是中國歷史悠久且具代表性的酒廠，位於瀘州盆地，素以濃香型白酒聞名。酒廠保留古老泥窖發酵技術，使用本地大曲和獨特的窖藏微生物群。此款經過傳統固態發酵與窯蒸蒸餾，並以紫砂罐陳放，使酒體更圓潤、香氣更豐富。四川的氣候、水質與田地耕作共同為酒的複雜風味與悠長回味打下基礎。

Luzhou Laojiao is one of China's oldest and most respected distilleries, with roots in the Luzhou basin. Renowned for the 'strong aroma' style, the house relies on centuries‑old pit fermentation, locally cultivated Daqu starters, and unique cellar microflora. For this expression the distillery completes traditional solid‑state fermentation, pot distillation and extended ageing in purple‑clay jars. The combination of Sichuan's humid basin climate, mineral water and ancient pit mud gives the spirit its characteristic layered esters, savory backbone and long finish.