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The ORIGINAL SICHUAN BAIJIU is made using continuous fermentation and distillation techniques that began in 1324.

It is produced at the LUZHOU LAOJIAO DISTILLERY using only sorghum, water and wild yeast cultures. Sichuan style baijiu was invented in the city of Luzhou in Sichuan Province. Luzhou Laojiao 泸州老窖 is the OLDEST CONTINUALLY OPERATING DISTILLERY in China, producing baijiu SINCE 1573.

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