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THE ORIGIN PLACE
The origin place of Langjiu’s sauce-aroma liquor is Erlang Town, Gulin County, 40 km away from the upstream Moutai Town; our strong-aroma liquor is produced in Shidong Town, Luzhou City. They are all in the core area of the Chinese liquor Golden Triangle.
THE WATER SOURCE
The Chishui River is a branch of the Yangtze River that runs 444.5 kilometres and originates from Yunnan. This river remains unexplored and boasts top-quality mineral water from remote mountains. With a moderate pH level and low hardness, it's an ideal ingredient for producing excellent liquor.
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THE GRAIN
Langjiu is very particular about selecting ingredients for their liquor. With years of experience and a carefully crafted distilling process, they chose red rice sorghum from the south Sichuan and Yungui Plateau regions as their raw material. This type of sorghum has large grains, thin skins, and high starch content, making it an excellent choice for creating a rich and prominent sauce-aroma-style liquor.
THE PROCESS
The process of manufacturing Langjiu is incredibly complex and requires a significant amount of time. A full production cycle takes one year and includes two stages of raw material feeding, nine rounds of steaming, eight rounds of fermentation, seven rounds of liquor collection, more than three years of aging, and master blending. This exceptional distilling process is the result of the hard work and experience of generations of Langjiu people.
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THE TALENT
Langjiu is one of the national sauce-aroma baijiu standard makers. Today, Langjiu has national distilling master, chief national baijiu appraiser, and near 100 national liquor tasting masters, national and provincial liquor judges. Backing the manufacturing process, this mighty technical team is a rarity and truly a high standard in the industry.
CAVE STORAGE
The natural karst caves Tianbao Cave and Dibao Cave are the largest natural spirits warehouse in the world, with a total area of 14200 square meters. The constant moist and warm condition inside the cave helps to form a unique eco-environment that is advantageous for the aging of Chinese liquor. They store more than 10000 tons high grade sauce-aroma liquor.
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Little Lang Margarita
Baijiu is one of the most consumed spirits in the world, so why not explore it through a variation of one of the world’s favourite cocktails, the Little Lang Margarita. With Little Lang Liquor, Lime Juice, Agave Syrup, Jalapeño, Cucumber and Mint, this is a perfect introductory drink to this popular spirit!
- 1.5 oz. Little Lang Liquor
- 1 oz. Lime Juice
- 0.75 Agave Syrup
- 2 Sliced Jalapeño Peppers
- 2 Cucumber Slices
- 5 Mint Leaves
- Muddle Japapeños, Cucumber and mint leaves in the base of a shaker tin.
- Add the rest of the ingredients and fill with ice.
- Shake and strain into an ice-filled glass.
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Langpai Tequ T8 Mule
Perfect for before before-dinner drink, the Langpai Tequ T8 Mule is the perfect way to utilize the strong aromatic and fruity flavours of the Chinese spirit, Baijiu. Combined with Lime Juice and Ginger Beer, this is refreshing and light.
- 2 oz. Langpie Tequ T8
- 0.75 oz. Lime Juice
- A Splash of Ginger Beer (depending on glass size)
- Mint Leaves And Lime Wheel For Garnish (Optional)
- Squeeze lime juice into a Collins glass (or Moscow Mule mug).
- Add ice, Pour in the Langpai Tequ T8 Liquor and top with cold Ginger Beer.
- Garnish with mint leaves and lime wheels!
Langjiu Don’t Skip A Beet
If you are looking for a more vegetal Baijiu Cocktail to try, then Don’t Skip A Beet is definitely worth making. With Langjiu, Gin, Beet Juice, Lemon Juice and grenadine, this is a well-rounded drink with a more savoury slant.
- 0.5 oz. Langjiu
- 1 oz. Gin
- 1 oz. Beet Juice
- 0.6 oz. Lemon Juice
- 0.5 oz. Grenadine
- Lemon Wedge For Garnish
- Add all ingredients to an ice-filled shaker tin and shake.
- Strain into Rocks glass and garnish with a lemon wedge.
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