| Brand | Hong Xing Er Guo Tou |
| Region | Beijing, China |
| Spirits Type | Baijiu |
| Spirits Style | |
| ABV | 52% |
Product details
Hongxing Erguotou Blue Flower 15-Year Edition inherits over three centuries of craftsmanship originating from the Yuanshenghao distillery, founded in 1680 by the Zhao brothers on Qianmen Street in Beijing. It is crafted using low-temperature Daqu made from barley and peas as the saccharification and fermentation agent. The spirit is produced through the traditional Qingzheng Qingshao “Old Five Pot” or Qingzheng Second Clear solid-state fermentation process. During distillation, the liquor is collected at low temperatures, with the head and tail carefully removed, and the spirit selected by sight (“watching the flowers”). It is then aged for years in clay jars and meticulously blended to achieve a mellow, smooth character with a long, lingering finish. As the originator of Beijing Erguotou, Hongxing is both a “China Time-Honored Brand” and a National Intangible Cultural Heritage bearer, keeping this ancient craft alive across generations.
Peacock blue glimmers in the moonlight, while pearly white emerges like misty rain. The bottle is adorned with motifs of plum blossoms blooming proudly in the snow, its gentle lines conveying an elegant, traditional charm and a dedication to quality. The blue-tone gift box is accented with raised plum blossom patterns and silk-screened detailing, creating a refined and timeless aesthetic. It comes paired with a crystal-clear decanter and matching glasses; against the plum-patterned paper, the glassware appears both pristine and understated, harmonizing perfectly with the blue porcelain spirit. With its tamper-evident combination cap and exquisite accessories, Hongxing Erguotou Blue Flower 15-Year Edition is not only a fine spirit worthy of careful tasting but also a collectible gift embodying both culture and artistry.
红星二锅头蓝花15年，承袭清代“源升号”三百余年工艺精髓，起源可追溯至1680年赵氏三兄弟在北京前门大街创办的烧酒坊。选用大麦、豌豆制成的低温大曲为糖化发酵剂，采用清蒸清烧老五甑或清蒸二次清固态发酵工艺，蒸馏时低温流酒，掐头去尾，看花摘酒，再经陶坛多年贮存，精心陈酿而成，酝酿出醇净绵柔、回味悠长的京韵佳酿。红星作为北京二锅头的始创者，既是中华老字号企业，也是国家级非物质文化遗产代表性单位，将这一古老工艺薪火相传。
孔雀蓝映着月光，珍珠白心就烟雨。瓶身以傲雪寒梅为饰，线条柔和，古韵悠长，传递匠心品质。蓝色基调礼盒辅以梅花突起与丝印工艺，典雅隽永，搭配晶白料分酒器和酒杯，梅花花纹纸映衬下晶莹剔透，尽显清雅素雅气质。组合式防盗瓶盖设计与考究配套酒具，使红星二锅头蓝花15年不仅是一款值得细品的老酒，更是一份兼具文化与艺术的珍藏佳礼。
Hongxing Erguotou Blue Flower 15-Year Edition uses the “Qingzheng Second Qing” ground jar solid-state separated fermentation technique, giving the spirit a pure and translucent character. On the palate, it is elegant and distinctive, with rich, full aromas. After three to ten years of natural aging in clay jars, the liquor becomes smooth and delicate, offering a soft, layered texture and a long, mellow finish that showcases the unique charm of well-matured Beijing spirits.
红星二锅头蓝花15年采用“清蒸二次清”地缸固态分离发酵工艺，使酒体纯净通透，入口清雅、个性鲜明，香气丰富饱满。经三至十年陶坛自然陈贮，酒质柔和细腻，入口顺滑，层次分明，余味回甘悠长，尽显老熟京酒的独特韵味。
The production process of Erguotou liquor is deeply connected to ancient steam distillation techniques. "Guo" refers to the condenser above the steaming vat, where the fermented grains (mash) are distilled. During distillation, alcohol vapor rises and condenses into liquor when it meets the celestial pot filled with cooling water. Only the "heart liquor," which is condensed from the second distillation, is collected, as it offers the best taste and quality. This selective distillation process, known as the Erguotou technique, ensures that only the middle portion of the liquor is taken, emphasizing purity and flavor.
Red Star Liquor has faithfully preserved the traditional brewing techniques of Beijing Erguotou since its founding, using high-quality sorghum and Daqu (a fermentation starter made from barley and peas) as key ingredients. The "five-times vat" technique involves fermenting and distilling the liquor five or six times to maximize the grains' starch content. Fermentation time varies with the seasons, lasting a minimum of 28 days. In addition, Red Star Liquor's "mixed steaming and burning" method, which involves steaming the grains and liquor in the same vat, is a hallmark of Erguotou's traditional process. Since 1949, Red Star has innovated with modern technology to improve quality, yield, and production efficiency, winning numerous industry awards for its advancements.
二锅头工艺与古代蒸酒设备密切相关，“锅”指的是甑桶上方的天锅（冷却器）。在蒸馏过程中，将发酵成熟后的粮食（酒醅）装入甑桶内，升起的酒蒸汽遇到装有冷却水的天锅后会冷凝成酒液。只取第二锅冷凝流出的酒液，因为其口感最佳，质量最优。这种“掐头去尾取中段”的分段摘酒方式就是二锅头的核心工艺。
红星酒厂自建厂以来，全面继承了北京二锅头的传统酿造技艺，采用优质红高粱为原料，大曲作为糖化发酵剂，并使用混蒸混烧、老五甑工艺及“掐头去尾取中段”的摘酒方式。大曲由大麦和豌豆按比例混合制成，通过人工踩曲成型。老五甑工艺是传统白酒发酵的核心方法，每批酿酒原料需经过五次发酵、六次蒸馏，以充分利用粮食中的淀粉。1949年后，红星结合现代科技，对二锅头的工艺和设备进行了改进创新，提升了酒质和产量，多次获得国内外大奖。
Morning Star
30ml Red Star, 15ml Sugar Stevia, 15ml Pomelo Juice, 230ml Water
Pour 30ml Red Star baijiu into a glass and add half of the water. Stir in the stevia and pomelo juice until dissolved, then top with the remaining water and gently mix.
晨星
30毫升 红星白酒，15毫升 赤藓糖醇（代糖），15毫升 柚子汁，230毫升 水
将30毫升红星白酒倒入玻璃杯中，加入一半的水。加入代糖和柚子汁搅拌均匀，最后再倒入剩下的水，轻轻搅拌即可。
