Ming RiverBaijiu is crafted by Luzhou Laojiao, Chinas oldest continuously operating distillery, whose production dates back to the year 1573. It uses time honored traditional methods passed from master to apprentice for over 20 generations. Locally sourced red sorghum grain is fermented in earthen pits using a wheat-based starter filled with airborne yeast and microorganisms native to Luzhou, imparting the distinctive terroir of Sichuan style baijiu. After two months, the mash is unearthed and distilled in small batches using a traditional Chinese pot still. The spirits age for up to two years for a clean finish before the master blender balances them into Ming Rivers distinctive flavor.