yanghe's "largest cellar complex" set a guinness world record
2024-09-05
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a new guinness world record was born. yanghe co., ltd. successfully challenged the guinness world record title and was officially confirmed as the "largest group of liquor cellars". on august 9, at the nanjing stop of the china high-end vintage liquor moutai handmade class global tour, ms. luo qiong, the official certification officer of the guinness world records, officially presented the guinness world record certificate to chen jun, deputy secretary of the party committee, vice president, and chairman of the group trade of yanghe co., ltd.
well-deserved, successfully challenged the guinness world records title
guinness world records is a globally recognized authority. each record represents the ultimate pursuit and outstanding achievement of mankind in a certain field. the certification of yanghe cellar group is well deserved.
"good cellars produce good wine" is the production experience summed up by winemakers over hundreds of years. it can be said that the size and quality of the cellar have a crucial impact on the quality of liquor. yanghe's cellars are also very particular. the length and width ratio of the entire cellar is 2:1, the depth is 1.7m, the angle is 108°, and the volume size matches the volume of the steamer barrel. this cellar design has the largest specific surface area and the best interface effect, which can fully ensure that the mash, cellar mud, and yellow water are fully in contact.
not only that, yanghe's cellars are large in scale and numerous in number. it currently has more than 70,000 famous and high-quality cellars, including as many as 2,020 ancient cellars from the ming and qing dynasties. it is one of the largest, most complete, longest-used, and most microbially diverse wine cellars in china.
these large number of famous and high-quality cellars have accumulated rich microbial communities after years of baptism, which continue to "escort" the unique flavor and quality of yanghe liquor.
it is easy to build a cellar but difficult to maintain it
cellars have always been the most critical part of liquor brewing. so, if cellars are so important, why don't liquor companies build more of them?
this is because it is easy to build a cellar, but it is not easy to maintain a mature old cellar.
just as humans cannot interfere with the fermentation process in the cellar, humans cannot ripen the cellar. under normal circumstances, it takes 20 years or even longer for a mud cellar to mature and produce high-quality mellow liquor, and a cellar can only be called an "old cellar" if it has been brewed continuously for 30 years or more.
among them, the mud in the old cellar is the most critical. the mud composed of clay raw materials in different regions is also very different. yanghe uses local flesh-red clay, which is acidic soil, has good viscosity, few impurities, no sand and gravel, and contains a variety of trace elements. it has excellent sealing properties and is an ideal soil for building old cellars. it is very conducive to the growth of microorganisms when used as a fermentation pool.
in daily maintenance, yanghe's veteran craftsmen treat the cellar mud as their own children. every time the wine is taken out of the cellar, yanghe's winemakers will maintain and service the cellar day after day, year after year, clean up the residual mash on the cellar wall, and then sprinkle a certain amount of low-alcohol wine and koji powder on it, so that the microorganisms can continue to multiply and evolve, making it a veritable "live cellar".
for a good cellar, the threshold for cultivating high-quality cellar mud is very high, which requires a superior natural environment, and even more requires great patience and good conditions for uninterrupted maintenance. if the winery does not have a certain level of strength, it is impossible to own such a cellar, let alone a large-scale group of old cellars. therefore, this also makes the category of vintage wines on the market that rely on old cellars quite scarce.
starting again, the confidence of china's high-end vintage liquor
for yanghe, the old cellars are also the most precious assets. among the numerous cellars, the oldest are 89 cellars from the hongwu period of the ming dynasty, which have a history of more than 600 years. hundreds of years of continuous brewing have made yanghe's old cellars a rare living cultural relic. as a material carrier of the "yanghe liquor traditional brewing technique", it has been officially selected as a national cultural relic protection unit and has become a true "national treasure".
every drop of vintage wine owes its gratitude to these "mother cellars" that were born more than 600 years ago. after years of enrichment, reproduction, and domestication, the cellar mud is rich in thousands of microbial strains and enzymes that are beneficial to brewing. these microorganisms metabolize the cellar mud and fermented grains to produce rich flavor substances and healthy active substances, promote the aging of the wine, and truly give the mengzhilan handicraft class the value of "a living cultural relic in a wine glass, a work of art in time, and soft gold in the collection world."
old cellars, high quality, unique flavor substances, and deep cultural imprints, these elements combined together have made yanghe the brand that leads the fourth technological revolution and creates vintage liquor. in 2024, yanghe mengzhilan·handmade class will start anew and launch china's high-end vintage liquor, which is the treasure of the years and constitutes yanghe's real core competitiveness.
yangtze evening news/ziniu news reporter ji yuxuan
proofreading faye wong
