Award: Silver Outstanding 2017 IWSC
Yanghe Daqu was first made in the Sui and Tang dynasties (AD 581) in China, and once presented as tribute to the royals. Carrying on millennia of traditional craftsmanship, Yanghe Daqu uses only the highest quality sorghum as a base, and only the best wheat, barley and peas as high-temperature fermenting agents. In 1979, Yanghe Daqu made the ranks of China’s top-eight Baijiu and has been known as a national-level liquor.
Alcohol: 38%, 46%, 52%