Wuliangye translated word by word would be “five-grains liquid”. They are made with a carefully proportioned blend of barley, rice, corn, glutinous rice, and sorghum. Mud clay from Yibin, the city where WuLiangYe is produced, contains rich minerals such as phosphorus, iron, nickel, and cobalt. These minerals not only make high quality Jiaochi (Chinese cellars), but also give WuLiangYe a unique character different from other Baijiu.
Wuliangye has complex notes of vanilla, honeysuckle, apricot, pineapple, anise, blackpepper, and more. It’s finish is creamy, with lingering taste of dried fruits and yeast aroma.
Over the centuries, Wuliangye has not only received multiple awards, but also gained recognition by the international market. In January of 2020, Wuliangye was ranked 79th in the “world’s 500 most valuable brands”.