| Brand | FenChiew 30Yr |
| Region | Shanxi, China |
| Spirits Type | Baijiu |
| Spirits Style | |
| ABV | 53% |
Product details
Qinghua Fenjiu uses Fenjiu's special grade raw liquor, sealed and buried in Yixing liquor jars underground, matured and taken out of the jar after aging, then meticulously blended using Fenjiu's characteristic blending technique. Its liquor is crystal clear, with a pure and fragrant aroma, elegant and aromatic, smooth and sweet, with a full-bodied taste and a long-lasting aftertaste, making it a classic work of Fenjiu. It adopts the core cultural element of China, "national porcelain" - blue and white porcelain, for its outer packaging. Blue and white porcelain is elegant, noble, and profound, regarded as a national treasure, while Fenjiu is vast, profound, and renowned worldwide, with its name and porcelain exhibiting simplicity and elegance, complementing each other. Qinghua Fenjiu is truly a classic combination of Chinese "porcelain liquor national treasure" culture.
The bottle of Qinghua Fenjiu is designed by the renowned international ceramic artist Wang Zongtao, known as the "son of delicacy." It adopts the traditional Chinese blue and white porcelain style, with the "Fen" character as the main element, and various fonts of the character "liquor" written all over it, interpreting the long history of Fenjiu from the perspective of Chinese characters' development. The firing of this bottle comes from the ceramic of Mitong Kiln in Jingdezhen. Its porcelain is delicate and gentle, with bright blue and white colors, making it a fine piece of porcelain. This ceramic bottle won the Best Image Award at the National Sugar and Liquor Expo in 2004 and later won the Best Visual Effect Award at the London International Awards in 2005.
青花汾酒采用汾酒特级原酒，盛装密封在宜兴酒瓮中埋于地下，老熟后出瓮，经汾酒特色的精湛勾兑技术勾调，其酒液晶莹透亮，清香纯正，幽雅芳香，绵甜爽净，酒体丰满，回味悠长，是汾酒的经典之作。采用中国核心文化要素“国瓷”——青花瓷为外包装。青花瓷淡雅脱俗、高贵深邃，堪称国粹，汾酒博大精深、源远流长享誉四海，名酒名瓷古朴、典雅，相映成辉。青花瓷汾酒实为中华“瓷酒国粹”文化相结合的经典之作。
青花汾酒的瓶身由被誉为“玲珑之子”的著名国际陶艺家王宗涛设计，采用了中国传统的青花瓷风格，以“汾”字为主体，写满各种字体的“酒”字，从汉字发展的角度阐释了汾酒的悠久历史，该瓶烧制则来自景德镇米通陶瓷，其瓷质细腻柔和，青花料色明丽，实为瓷器之精品，该瓷瓶于2004年一举夺得全国糖酒会最佳形象大奖，其后又于2005年荣获伦敦国际最佳视觉效果奖。
Aged for 30 years, this Fen Chiew has a smooth, strong body and a very attractive, long finish. Start with a multiple-fruit palate of outstanding, smoky top notes, complemented by an undercurrent of umami. Best served neat or heated in the pot to 40–42 degrees.
陈酿30年, 这款汾酒已经，酒体光滑、强劲，余味悠长迷人。首先是多种水果的口感，带有突出的烟熏前调，辅之以暗流的鲜味。最好直接饮用或在壶里加热至40到42度。
Fenjiu, known as the oldest Chinese liquor, boasts a brewing history spanning 6,000 years, making it an integral part of China's liquor culture. The traditional brewing technique of Shanxi Xinghua Village's light-aroma Fenjiu is not only the core of its production but also a highly representative brewing method of Chinese liquor, embodying the essence of authentic traditional liquor-making practices. The brewing process uses high-quality sorghum and 800-meter-deep underground water, with barley and peas as koji ingredients. The fermentation involves double-steaming, earthen jar aging, and solid-state separation, combined with precise temperature control techniques to bring out Fenjiu's signature qualities of clarity, refreshment, mellowness, sweetness, and cleanliness.
The unique characteristics of Fenjiu are achieved through a blend of precise brewing technologies and artisanal expertise. Core practices include “three-temperature fixed, one-temperature” fermentation, six-step distillation, and the meticulous approach of "pre-slow, mid-fast, post-slow" fermentation insulation. Essential brewing secrets focus on the alignment of skill, timing, cleanliness, and precision in every step, highlighting the importance of human intuition and experience. Many critical stages of brewing are guided by manual operations that have been handed down through generations via mentorship and oral transmission, preserving a rich tradition of intergenerational craftsmanship that defines the authentic style of Fenjiu.
汾酒作为中国最古老的酒，拥有长达6000年的酿造历史，可以说，汾酒的历史就是中华酒文化的缩影。山西杏花村清香型汾酒的传统酿制工艺，不仅是汾酒酿造的核心技术，更是中国最具代表性的制酒工艺，代表了中国传统白酒酿造的正宗血脉。清香型汾酒酿造过程中，选用优质高粱为原料，采用地下800米的岩溶水为酿造用水，并以大麦、豌豆为制曲原料，接种天然微生物群落，在特定温度下进行发酵，生成美酒的过程中采用清蒸二次清、地缸、固态分离发酵法，体现了独特的酿造工艺。
汾酒的典型品质和独特风格源自一系列精湛的酿造技术和经验丰富的手工艺。包括“三温定一温”的控温发酵技术、“稳、准、细、净”六步蒸馏技术、“前缓、中挺、后缓落”的发酵保温技术，以及“人必得其精、曲必得其时、器必得其洁、火必得其缓、水必得其甘、粮必得其实、缸必得其湿、料必得其准、工必得其细、管必得其严”的酿造秘诀。这些技艺造就了汾酒“清、爽、绵、甜、净”的典型质量特征和“雅、正”的风格。在这一传统工艺中，人的直觉和经验起着决定性作用，许多关键环节依赖于手工操作，灵活控制温度、湿度、力度的细微变化，形成了一种以经验为主的技能。数千年来，这些技艺通过口传心受、师徒相授的方式不断传承，展现了强大的代代相传的工艺特色。
White Dragon
Fen Chiew 45ml, Wine Rice YangChon 15ml, Pomelo Juice 20ml, Egg White 20ml, Ice 100ml
White Dragon is a quite strong cocktail. It is best served with an entree or small snack. Just place the ice in the shaker, then add all the ingredients to the shaker and shake well. Rest and shake again, strain into a glass, and serve in a saucer glass.
白龙
汾酒 45ml，阳春酒米 15ml，柚子汁 20ml，蛋白 20ml，冰 100ml
白龙是一款味道浓郁的鸡尾酒。最好搭配主菜或小点心。只需将冰块放入摇酒壶中，然后将所有成分添加到摇酒壶中并摇匀即可。休息并再次摇匀，滤入玻璃杯中，并在碟形玻璃杯中享用。
