Aroma of Chongqing-Based Qingjiu Liquor: Tasting Chongqing in the Inheritance of Ancient Liquor-Making Techniques

巴渝浓香庆酒?在古法传承中品味重庆

The 2023 (China) Eurasia Commodity and Trade Expo, under the theme of “Promoting the Silk Road Spirit, Strengthening Eurasian Cooperation”, took place grandly from August 17 to 21. The event drew the participation of over 1,300 enterprises from 40 countries and regions such as Kazakhstan and Kyrgyzstan, as well as seven international organizations. Qingjiu, a type of Chongqing-based fragrant Baijiu, is brewed by leveraging the essence of local mountains and rivers together with ancient intangible cultural heritage techniques. It is favored by clients at home and abroad. Peng Fang, Inheritor of Qingjiu and Chairman of Qingjiu Baijiu Industry Co., Ltd., received an exclusive interview with our reporter. During the interview, he shared the captivating story of brewing a good bottle of liquor in Chongqing.

Inheriting Ancient Chongqing-Based Liquor-Making Techniques Through Generations

Chongqing, with an 800-year history, boasts a remarkable liquor-making tradition spanning over 3,000 years. Starting from the Zhou Dynasty, this local liquor-making practice flourished during the Tang and Song Dynasties, reaching its peak during the Ming and Qing Dynasties. In 1983, the Administration of Grain in the former Nanchuan County relocated various breweries within the county and established the Xinglongyuan Brewery at Xinglongchang at the northern base of Jinfo Mountain. Later, this brewery expanded and became the Nanchuan State-owned Distillery, spanning an area of over 100 mu (about 6.6 hectares). This distillery served as the precursor to the Qingjiu Manor.

Since the establishment of the distillery, the professionals of distilled liquor have remained true to their original aspiration, crafting grain liquor by hand using time-honored brewing techniques rooted in ancient Chongqing traditions that span thousands of years. Across generations, these inheritors have pursued advancements in expanding the old cellars, refining fermentation starters, and developing cellar mud to enhance the quality and scale of liquor making. Currently, the brewing techniques of Qingjiu have been passed down to the seventh generation.

 “Natives of Chongqing are good at liquor making. Our local Baijiu is rich in culture and traditions. Qingjiu strives to present regionally representative liquor that embodies the distinctive spirit of Chongqing,” said Peng Fang, who actively fulfills a mission of making good local Baijiu in Chongqing. To achieve this, Peng Fang and his team have made great efforts. These include the establishment of the Qingjiu Baijiu Industry and the development of an ecological distillery. They have also focused on preserving and passing down ancient manual brewing techniques to create a liquor brand that represents Chongqing’s renowned local aroma. “At Qingjiu, the guiding principle has always been the concept of slow liquor making and long-term storage. We employ a multi-time fermentation process, allowing a portion of the fermented grain to remain in the cellars. Through extended periods of fermentation and storage, the distinctive aroma and flavor of high-quality Baijiu are created.”

In 2019, the brewing techniques of Qingjiu were selected for the List of Chongqing’s Intangible Cultural Heritage Representative Items. Additionally, Qingjiu was awarded the “Chongqing Gifts” Gold Award and recognized as one of the Chongqing Gifts for Foreign Affairs and Chongqing Famous Agricultural Products. 

Facilitating Chongqing’s Good Liquor to Gain a Reputation in an Innovative Manner

“Chongqing Brewing Research Institute, being the first scientific research institution in Chongqing’s liquor industry, has a commitment to revitalizing the local liquor industry. The institute seeks to enhance technological innovation and scientific research capabilities and promote the high-quality development of Chongqing liquor,” said Peng Fang. Rooted in the local region, the institute will conduct in-depth studies on the Baijiu-making history, culture, and techniques specific to Chongqing. It also strives to explore and showcase the cultural confidence that lies within this rich heritage.

On December 29, 2019, the Qingjiu brand, which symbolizes the essence and liquor of Chongqing, was officially launched. Peng Fang emphasized that Qingjiu is committed to making exceptional liquor and nurturing a strong connection with Chongqing. Looking ahead, the brand will leverage a “one distillery with multiple options” strategy, with the ecological distillery at the foot of Jinfo Mountain serving as its core. This strategy aims to offer delightful experiences that integrate distilleries, Baijiu makers, and pastoral activities by presenting the process of liquor making, enjoying good liquor, and liquor storage. By catering to the needs of liquor fans, tourists, and those who appreciate a quality lifestyle, Qingjiu seeks to support Chongqing’s good liquor to gain a greater reputation.

Supporting Chongqing’s Renowned Local Aroma to Go Global

Baijiu stands as a prominent representative of China’s rich traditional food culture, reflecting the country’s unique lifestyle and aesthetics. According to Peng Fang, liquor and the culture of Chinese liquor serve as vehicles for sharing traditional Chinese culture with the world. In recent years, while focusing on fostering the brand’s growth domestically, he has also dedicated himself to promoting the appreciation and recognition of Qingjiu beyond China’s borders.

The distinct aroma of Chongqing liquor allows the world to experience the flavor of Chongqing. Events attended by foreign guests, international business conferences, and global alumni gatherings provide an opportunity for Qingjiu to embrace the global community. Qingjiu has actively engaged in a range of domestic and international exhibitions, including the China International Alcoholic Drinks Expo, (China) Eurasia Commodity and Trade Expo, Western China Tourism Industry Expo, Western China International Fair for Investment and Trade, and “Chongqing Gifts” Tourism Commodities (Cultural and Creative Products) Competition. Through these platforms, Qingjiu has made a lasting impression on both domestic and international friends.

 “Qingjiu embodies the unique cultural heritage of the region and the legacy of Chongqing liquor making. Looking ahead, we are determined to make diligent efforts in order to expand the global presence of Qingjiu,” said Peng Fang.

Photo/Interviewee

庆酒。

8月17日至21日，以“弘扬丝路精神 深化亚欧合作”为主题的2023（中国）亚欧商品贸易博览会盛大举行，吸引来自哈萨克斯坦、吉尔吉斯斯坦等40个国家和地区、7个国际组织1300余家企业参展。以山水生态同酿和非遗古法手工酿造的巴渝浓香——庆酒，受到中外客商的一致喜爱。近日，庆酒传承人、庆酒酒业董事长彭芳接受本刊记者专访，将“酿一瓶重庆好酒”的故事娓娓道来。

巴渝古法酿酒代代传承 

庆酒庄园。

八百年重庆府，三千年重庆酒。巴渝酿酒史渊远流长，肇始于周，兴于唐宋，盛于明清。1983年，南川县粮食局将全县几家酿酒厂整合归并至位于金佛山北麓兴隆场的“兴隆源”酿酒作坊，扩建为占地百余亩的南川国营曲酒厂，这便是庆酒庄园的前身。

自酒厂成立以来，烤酒匠人始终坚守初心，用千年传承下来的巴渝古法酿造技艺，手工酿造纯粮酒。一代代传承人在老窖扩建、制曲培菌、窖泥老熟等工艺上不断寻求突破，提升酒的品质和酿造规模。如今，庆酒酿造技艺已传承至第七代。

“巴人善酿，白酒里蕴含着丰富的文化沉淀与人文情怀。我们要酿一瓶呈现重庆人特有气质的地域代表性好酒。”作为庆酒传承人，彭芳积极投身参与到酿造重庆地产好酒的使命中。成立庆酒酒业、建设田园生态酿酒庄园、传承古法手工酿酒，打造代表重庆的“巴渝浓香”白酒品牌。“庆酒始终坚持慢酿久藏出好酒的酿酒理念，采用双轮发酵工艺，通过长时间的发酵和陈贮，孕育出优质浓香型白酒特殊的香气和味道。” 

2019年，庆酒酿造技艺入选“重庆市非物质文化遗产代表性项目名录”；庆酒被评为“重庆好礼”金奖、“重庆好礼”外事礼品、重庆名牌农产品等。

创新打造重庆好酒名片

产品品质传承与创新升级是企业长期发展的核心竞争力。2019年，庆酒酒业联合重庆市有关食品科学研究与检验检测等食品健康科研单位共同组建巴渝酿酒研究所，开展渝酒文化发掘等方面的研究。

“作为重庆首家酒行业科研机构，巴渝酿酒研究所立足于振兴渝酒产业，增强技术创新能力和科研能力，促进渝酒高质量发展。”彭芳介绍，研究所扎根巴渝大地，深入研究重庆地区酿酒历史、文化和技艺，发掘和展现渝酒的文化自信。

2019年12月29日，寓意“重庆的庆 重庆的酒”的庆酒品牌正式发布。彭芳说，庆酒以酿好酒为本，深耕重庆，未来将依托“一园多馆”的联动模式，以金佛山下的生态酿酒庄园为体验核心，为白酒爱好者、旅游爱好者、生活爱好者营造“酒厂+酒庄+田园”“酿酒+品酒+藏酒”的美好生活场景，打造重庆好酒新名片。

让巴渝浓香走向世界

白酒是中华优秀传统饮食文化的典型代表之一，体现着中国人的生活方式和生活美学。彭芳认为，白酒及其蕴含的中国酒文化是中华民族传统文化走向世界的载体。近年来，琢磨“墙内开花”的同时，他更努力推动庆酒“墙外香”。

巴渝浓香，让世界品味重庆。庆酒以外宾接待、国际性商会、国际性校友会等活动为契机，打开与世界对话的窗口。在中国国际酒业博览会、亚欧商品贸易博览会、中国西部旅游产业博览会、中国西部国际投资贸易洽谈会、“重庆好礼”旅游商品（文创产品）大赛等国内、国际性展会上亦常见庆酒的身影，给国内外的朋友们留下深刻的印象。

“庆酒承载着独特的地域文化沉淀与巴渝酿酒传承，未来我们将继续深耕细作，努力让庆酒走向世界。”彭芳说。