| Brand | TTL |
| Region | Taiwan |
| Spirits Type | Baijiu |
| Spirits Style | Kaoliang |
| ABV | 52% |
Product details
Chiayi Distillery, part of the Taiwan Tobacco and Liquor Corporation, is the birthplace of kaoliang liquor in Taiwan and the origin of the island’s very first clay-jug-aged kaoliang. Nestled in the Chianan Plain at the foot of the majestic Alishan Mountains and near the Tropic of Cancer, the distillery enjoys ideal conditions for distillation—superior climate, pristine water, clean air, and high-quality raw materials.
Since 1950, Chiayi Distillery has upheld traditional methods by establishing Taiwan’s first brick fermentation cellar, marking a milestone in the craftsmanship of aged kaoliang. Every drop of liquor undergoes a meticulous process, including koji cultivation, fermentation, distillation, filtration, and blending—all in adherence to the “Yuanjiao Technique” (original cellar method). The spirit is then aged for over eight years in clay vessels, allowing time to refine its deep and mellow character. Each bottle encapsulates decades of craftsmanship, preserving the memory, culture, heritage, and terroir of Taiwan.
嘉义酒厂隶属于台湾烟酒公司，是台湾高粱酒的发源地，也是全台首支瓮藏高粱酒的诞生地。酒厂坐落于嘉南平原，背倚壮丽的阿里山，邻近北回归线，拥有得天独厚的酿酒环境——气候宜人、水源纯净、空气清新，加上优质原料，造就了酿酒的绝佳条件。
自1950年起，嘉义酒厂延续传统古法，设立全台首座「砖酿原窖」，开创高粱酒熟成工艺的里程碑。每一滴酒液，皆历经培麴、发酵、蒸馏、过滤、勾兑等繁复工序，坚持「原窖工艺」精髓，并于陶瓮中静藏超过八年。经岁月淬链，成就一甲子以上传承的醇厚酒香，将记忆、文化、族群与风土深深封存于每一瓮酒中。
The Yushan Taiwan Yuanjiao Series combines aged kaoliang liquor with artisanal bottles to deliver a refined sensory experience. Featuring a “fragrant and cellar-aged” profile, it offers elegant aromas of hinoki wood and vanilla, a smooth honeyed palate with hints of pear, and a clean, refreshing finish. Subtle green plum and distinctive brick-cellar notes linger in the empty glass, highlighting the spirit’s depth and craftsmanship.
玉山台湾原窖系列酒款，精选陈年高粱酒，搭配名家特制酒瓶，展现层次丰富的视觉、嗅觉与味觉飨宴，体现品味行家的尊荣格调。以「清香带窖香」为主调，酒体清澈透明，散发淡雅桧木与香草的复合香气，入口蜂蜜般甘润，伴随水梨的果香在口腔绽放，尾韵清爽生津。杯底则留有青梅果香与红砖窖特有的醇厚窖香，余韵悠长。
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。
Smoked Cellar
Yushan Yuanjiao Kaoliang 50ml, Dry Vermouth 10ml, Smoked Brown Sugar Syrup 10ml, 1 dash of Angostura Bitters, Orange peel for garnish
Pour all ingredients into a mixing glass with ice and stir until well chilled. Strain into a whiskey glass over a large ice cube. Express the oils from the orange peel over the drink, rub it around the rim, and drop it into the glass as a garnish.
原窖烟影
玉山原窖高粱 50ml，苦艾酒 10ml，烟熏黑糖糖浆 10ml，安哥仕苦精 1 dash，橙皮作装饰
将所有材料倒入搅拌杯中，加入冰块搅拌至冰镇。滤入威士忌杯，杯中放一大冰块。挤橙皮皮油于酒面并环绕杯缘，再丢入杯中作装饰。
