When the era of fast-paced and mass production is king, it is undeniable that the traditional handmade brewing technology has a long production cycle and low economic benefits, while mechanized production can indeed bring some convenience to winemaking and reduce production costs.
However, for Wang Bingqian Distillery, adhering to the traditional winemaking process is the foundation of the winery's stable development, and the temperature and ingenuity contained in the traditional winemaking process cannot be surpassed or replaced by any mechanized production.
The times are advancing, and tradition needs to be guarded! The Chinese wine vein has lasted for thousands of years, and the traditional winemaking skills have been passed down to this day, which is inseparable from wine companies like Wang Bingqian Distillery that adhere to the inheritance.
Adhere to the traditional craftsmanship and interpret the pursuit of quality
Only by focusing on the "slow work" of excellence and meticulous craftsmanship can we make high-quality wine. Wang Bingqian Liquor has been inherited for 145 years, and has always strictly followed the guidelines of "emphasizing quality over output, not leaving the cellar if the fermentation is insufficient, not blending old wine, and not listing if the quality is not up to standard", to brew high-quality pure grain Kunsha sauce wine. From grain selection to listing, it took ten years or even decades to polish and go through hundreds of expert evaluations. Every drop of mellow and plump old liquor contains the essence of nature, the charm of time, and interprets Wang Bingqianjiu's persistent pursuit of quality.
Adhere to the traditional craftsmanship and trace the classic taste
There is no shortcut to making good wine, from a grain of grain to a drop of fine wine, it needs to go through 30 processes and 165 processes, and the wine made without any link is not an authentic Kunsha sauce wine.
The selection of grain should be "one look, two tastes, and three bubbles"; Stepping on the curve should be stepped on into a honeycomb-shaped "turtle shell" curved block that is tight on the outside and loose on the inside; The retort pays attention to "light, loose, thin, even, flat, accurate and fast"; Fermentation requires insertion and temperature measurement under different temperature and humidity conditions; Distilled liquor should be pinched and tailed, and the flowers should be picked and the wine should be picked; Hooking needs to be verified repeatedly, and it smells fragrant every day. These details of excellence can only be understood by experienced winemakers through tasting, seeing, and smelling. Therefore, for Wang Bingqian Distillery, every detail needs to be adhered to and inherited by the brewing masters day after day, only in this way, following the time, the right place, inheriting the handwork, accompanied by time, based on ingenuity, and abiding by the traditional Wang Mao winemaking process is the authentic Wang Mao old taste.
Adhere to the traditional craftsmanship and release the brand heritage
A glass of Wang Bingqian wine, half of the history of soy sauce wine! The brewing process of Wang Bingqian Liquor originates from more than 100 years of historical inheritance, and is a treasure of Chinese soy sauce brewing technology, which not only opened the era of mass production of Chinese soy sauce liquor, but also established the world-famous status of Moutai. From the origin of Maojiu to the business card of China's high-quality soy sauce liquor, from the practitioner of thousand-year-old liquor culture to the benchmark enterprise of the core production area of soy sauce liquor, from the Panama Gold Medal in 1915 to the century-old brand, from the pioneer of Wangmao liquor making technology to the textbook of ancient brewing technology. Unfolding the glorious chapter of Wang Bingqianjiu's century-old history, a faint fragrance of wine has always lingered in it, revealing the ingenuity and ancient method inheritance behind it. No matter how the times change, Wang Bingqian Liquor will continue to shoulder the responsibility of inheriting the ancient winemaking skills of Wang Mao, passing on the torch in the iterative update of history, and using the ultimate skills and ingenuity to brew time and precipitate the heirloom wine.