Baizitu is situated near the Tuojiang river, in the northwestern corner of Luzhou city. It is named for the stone inscription of the Qing Dynasty and was the protected historic and cultural relic of Luzhou.

This special-flavored baijiu is made of whole grain rice as the main raw material, medium- and high-temperature Daqu as the saccharification starter, and it is fermented, distilled, aged, and blended by the traditional solid-state method. Te-flavored baijiu has the characteristics of multi-type, multi-layered fragrance, full-bodied, harmonious, sweet, and mellow in the entrance, refreshing aftertaste, and no discordant or miscellaneous flavors. The most representative Te-flavored baijiu is Si’te baijiu from Jiangxi, China. Si’te baijiu contains a high concentration of ethyl acetate and ethyl caproate as the main aromatic compounds, which are balanced with heptanoate. This type of baijiu has a harmonious and rich flavor and light taste. The concentrations of ethyl propionate, ethyl valerate, ethyl heptanoate, and ethyl pelargonate in Si’te baijiu are higher than that in any other type of baijiu. The aromatic components of te-flavored baijiu have the following characteristics: rich in odd-carbon fatty acid ethyl ester, with the greatest quantity among all types of aromatic baijiu. The esters in special-flavored baijiu are mainly ethyl propionate, and also ethyl valerate, ethyl heptanoate, and ethyl pelargonate; volatile compounds are ethyl acetate and ethyl hexanoate, in equilibrium with heptyl ester ( Fu et al., 2021). Sesame-Flavored BaijiuThe most versatile class of compounds identified was esters, about one hundred of these being common to all 18 types of Luzhoulaojiao liquor ( Supplementary Table S3). Ethyl esters were the most numerous, including a series of saturated straight-chain fatty acid ethyl esters ranging from ethyl butyrate to ethyl decanoate. Unsaturated fatty acid ethyl esters and saturated branched acid ethyl esters were also detected—among which ethyl hexanoate was the most abundant—as well as a number of methyl, butyl and hexyl esters. Some studies have continuously tested fermented baiyunbian baijiu, and the results show that the bacterial community is dominated by Bacillus, and Lactobacillus; the most common fungi are Paecilomyces spp., yeast, and Zygomycetes cerevisiae. A large number of fungi were from the genera Thermomyces, Aspergillus, Monascus, and the subgenus Isachenki, as well as some prokaryotes belonging to the genera Acetobacter, Lactobacillus, and Thermoactinomycetes. Analysis by GC-MS showed that the distiller’s grains contained high concentrations of ethyl lactate, 2,3-butanediol, and ethyl caproate, which were mainly produced by the co-fermentation of Lactobacillus and yeast ( Liu and Miao, 2020). Dong et al. (2022) found that the dominant bacteria ( Weissella and Leuconostoc) were replaced by Acetobacter and Gluconobacter, and the dominant fungus ( Rhizopus) was partially replaced by Thermomyces in the saccharification stage of Baijiu brewing. While, in the fermentation stage, the dominant bacteria were replaced by lactic acid bacteria, and the dominant fungus was completely replaced by Thermoascus and other three yeasts, including Saccharomyces, Kazachstania, and Apiotrichum. The formation of flavor substances (acetic acid, lactic acid, hexanoic acid, ethyl lactate, and ethyl lactate) was found to be closely related to Kazachstania and Apiotrichum. Feng-Flavored Baijiu Rice-flavored baijiu is made of Xiaoqu, which acts as a microbial starter. Various functional microorganisms provide hydrolytic enzymes, volatile substances, and other components for baijiu brewing, which thus form the unique flavor of the baijiu ( Wu et al., 2019; Sakandar et al., 2020). In the process of brewing rice-flavored baijiu, bacteria and fungi are involved. The primary microorganisms originate from the environment and the raw rice materials, which mainly included yeast and Rhizopus ( Hu Y.L. et al., 2021). Compared with Maotai-flavored and Luzhou-flavored baijiu, relatively few types of microorganisms participate in the brewing process for rice-flavored baijiu, but a few microbial species dominate this brewing process, and they contribute flavor substances to rice-flavored baijiu. Miscellaneous-Flavored Baijiu Pavey, James (16 January 2019). "Australian Open: What is 1573? Chinese distillery takes over Melbourne Park". Sporting News . Retrieved 20 January 2019. Luzhou is a key comprehensive development zone in the upper Yangtze River and Sichuan province as well as an important production base of commodity rice, fruit such as litchi and longan, cured tobacco, poultry, tea, and traditional Chinese medicine ingredients.

Longtou Pass, about 2.5km (1.6mi) long, is located in the southern suburban area of Luzhou. Construction began in the Han Dynasty during Emperor Guangxu's reign. Its name, Longtou Pass, derives from its resemblance to a huge dragon crossing the Tuo River in the north and Yangtze river in the south. Longtou Pass is the location where Liu Bocheng waged the Luzhou Uprising. It was listed as a protected historic and cultural relic of Luzhou in 1984 and a provincial one in 1996. This enables the Australian Open to be an exciting platform for partners to connect with these fans in a number of engaging ways. Constructed during the Ming Dynasty, Dragon Head Bridge spans the Nine Bends Creek and is a stone bridge in the style of the Ming Dynasty. It is 5 m high, 54 m long and 1.9 m wide, and has 14 piers. The eight midsection piers are characterized by traditionally carved auspicious beasts, such as dragons, lions, elephants and kylins. It was declared a key national culture relic in 1996.The origin of Luzhou Laojiao can be dated to the Qin and Han Dynasties (221 BC - 220 AD). It had gradually developed and flourished later. Up to Song Dynasty (960 - 1279 AD), people in Luzhou made the steamed liquor and stored it for half a year before selling. The alcohol is very close to Luzhou Laojiao Liquor in aspects of raw material selection, making process, fermentation method and liquor’s quality. It can be taken as the predecessor of today’s Luzhou Laojiao Daqu. During the Western Han Dynasty (206 BC-AD 23), Jiangyang county was set up in what is the current Jiangyang district, at the confluence of the Tuo River and Yangtze River. The county was further expanded during the reign of Emperor Wu of Han. As a result, Luzhou became the portal of the Tuojing River leading to western Sichuan, which brought great prosperity to salt-refinery and agriculture in the area. In Ming Dynasty (1368 - 1644 AD), the mud cellars were built and the brewing method was improved. At that stage, as the Daqu yeast had been invented and adopted to make wine, Luzhou Laojiao was officially formed and developed stronger. By the establishment of People’s Republic of China, especially after 1978, modern technologies are applied in producing process, the liquor brand welcomes a new age.

Luzhou Laojiao is a complex, premium baijiu of the "strong aroma" ( nóngxiāng) class. [12] It is a strongly alcoholic (more than 50% alcohol), clear liquid with a sharp aroma of fermented peaches. [13] It is fermented in old cellars (fermentation pits), whose walls are coated with a unique clay composition that gives the spirit its aroma and palate. [12]Li, J. et al. Development of a colorimetric sensor array for the discrimination of Chinese liquors based on selected volatile markers determined by GC-MS. J. Agric. Food Chem. 62, 10422–10430 (2014). We are delighted to welcome Luzhou Laojiao to the Australian Open partner family, a significant event in the history of our organisation,” Tennis Australia’s Chief Revenue Officer Richard Heaselgrave said. Luzhou Laojiao Co. Ltd.( Chinese: 泸州老窖股份有限公司), or simply Luzhou Laojiao ( Chinese: 泸州老窖; lit.'Luzhou Old Cellar') is a company headquartered in Luzhou, Sichuan, China that specializes in the production, sale, and distribution of baijiu. [3] The distillery produces baijiu that is characteristic of the Nongxiang ( Chinese: 濃香; lit.'strong aroma') style of baijiu; so much so that the category had originally been named "luxiang" ( Chinese: 泸香; lit.'lu aroma') for the Luzhou Laojiao distillery itself where it was believed the style had been developed. Zou, L. et al. Effect of tetramethyl pyrazine on l-type calcium channel in rat ventricular myocytes. Can. J. Physiol. Pharmacol. 79, 621–626 (2001).