| Brand | TTL |
| Region | Taiwan |
| Spirits Type | Baijiu |
| Spirits Style | Kaoliang |
| ABV | 58% |
Product details
Erguotou is a signature creation of the Longtian Distillery, crafted with care using premium sorghum and wheat. Adhering to traditional brewing methods, it employs a time-honored distillation technique that discards the first and last portions, capturing only the finest middle cut from the second distillation—hence the name Erguotou (“Second Pot Head”). The spirit is carefully blended and aged for over three years, resulting in a high-proof, light-aroma style of daqu kaoliang with a crystal-clear body, rich aroma, and smooth, clean taste.
Since its release, Erguotou has earned international acclaim. It won a Gold Medal at the 2018 San Francisco World Spirits Competition (SFWSC), and in 2020, received Double Gold honors from both the SFWSC and the International Spirits Challenge (ISC). Celebrated by experts and consumers alike, it stands as a benchmark among white spirits and a true gem in the world of kaoliang liquor.
二锅头是隆田酒厂精心酿制的代表作，以优质高粱与小麦为原料，传承古法酿造工艺，采用掐头去尾的传统蒸馏技术，仅撷取第二次蒸馏中品质最优的酒液，经细致勾兑与长时间熟成，故得其名「二锅头」。此酒酒龄达三年以上，属于高度、清香型的大麴高粱酒，酒体清冽、香气饱满、口感纯净圆润。
自推出以来，二锅头屡获国际肯定——2018年荣获旧金山世界烈酒竞赛（SFWSC）金牌奖，2020年更于SFWSC与国际烈酒挑战赛（ISC）双双夺下双金牌荣耀，备受海内外品酒专家与消费者高度赞誉，是白酒中的翘楚，更是高粱酒中的极品之作。
The liquor is crystal clear with a pure, elegant aroma. It offers a smooth, rich, and slightly sweet taste that is both refreshing and clean, with a lingering, powerful finish.
酒液清澈透明、清香純正、甘冽醇厚，綿甜爽淨，回味有勁。
Chiayi Distillery meticulously adheres to a centuries-old method of solid-state fermentation. It begins with crafting large daqu bricks—a blend of wheat, barley, and peas—fermented over 2–3 months, then aged for another 3 months to develop rich microbial diversity. These bricks are then crushed, mixed with steamed local sorghum, and allowed to ferment in a clay cellar at low temperatures for about a month.
Following fermentation, the mash undergoes double distillation with “cut head and tail” techniques, retaining only the finest mid-distillate for its smooth, pure character. The distillate is then aged in ceramic urns, where long-term maturation balances and refines flavors into the crisp, aromatic kaoliang Chiayi is renowned for. This rigorous combination of artisanal koji preparation, solid-state fermentation, precise cut-distillation, and ceramic aging results in a kaoliang of exceptional clarity, depth, and regional character—a true distillation of Chiayi’s heritage and terroir.
嘉义酒厂延续传统的固态发酵工艺，采用纯粮酿造，以高粱为主要原料，并使用大曲进行发酵。大曲由小麦、豌豆等原料制成，经2至3个月的自然发酵，再静置熟成3个月，以培养丰富的天然微生物群。制成的大曲经破碎后，与蒸熟的高粱混合，在低温环境中于红砖窖池中发酵约一个月。
发酵完成后，采用“掐头去尾”的传统蒸馏技术，保留中段最精纯的酒液，再置入陶瓮中长期储藏陈熟。经过岁月的淬炼，酒体风味逐渐平衡，展现出清香纯净、酒质细腻的在地特色，完整呈现嘉义酒厂原窖工艺的精髓与风土韵味。
Whisper of Pear
45ml Yushan Taiwan Yuanjiao Kaoliang Liquor, 30ml pear juice, 10ml honey syrup, 1 egg white (optional), a pinch of cinnamon powder
Add the kaoliang, pear juice, honey syrup, and egg white into a shaker. First, dry shake (without ice) to create foam, then add ice and shake again. Strain into a glass and sprinkle a pinch of cinnamon powder on top.
梨香低语
玉山台灣原窖高粱酒 45ml，梨汁 30ml，蜂蜜糖浆 10ml，蛋白 1个（可选），肉桂粉少许
将高粱酒、梨汁、蜂蜜糖浆与蛋白加入冰摇壶，先干摇（无冰）起泡，再加入冰块湿摇。过滤倒入酒杯，表面撒少许肉桂粉。
