1, clear flavor
① Daqu fragrance
 Material: Sorghum.
 Saccharifying starter culture: Daqu.
 Fermentation equipment: pottery jar
 winemaking process: pulverize sorghum, add moistening material, steam it, cool it, add water and warp it into a VAT for fermentation28, then distillate the wine. Then the fermented grains were cooled and fermented into a tank for 28 days, and two fires were distilled. Separate storage and blending into products.

② Melody fragrance
 Raw materials: sorghum or corn.
 Saccharifying starter culture: ditty.
 Fermentation equipment: cement pool or brick pool.
 winemaking process: raw materials are soaked in water, steamed, cooled and added with small koji into a saccharifying tank, cultured and saccharifying for about 24h, then mixed with an appropriate amount of fermented grains after steaming, the fermented grains were mixed with ingredients, fermented in a tank for 7 days, and distilled out of the tank.

③ Gluten fragrance
 Raw materials: sorghum or corn.
 Saccharifying starter: Bran koji.
 Fermentation equipment: cement pool or brick pool.
 winemaking process: raw grain is crushed and mixed with fermented grains and rice husks in proportion to the ingredients, then distilled into white spirits with retort. After cooling the fermented grains, adding bran koji, yeast and water, the fermentation was mixed into the tank for 5 days and then distilled. Each production team finished 5 retort distillation work every day. It is commonly known as Lao five retort mixing steaming and burning method.


2. Luzhou-flavored
 Raw materials: sorghum, corn, glutinous rice, rice and wheat mixed with 5 kinds of grain.
 Saccharification starter: medium and high temperature Daqu.
 Fermentation equipment: mud cellar.
 winemaking process: the raw grain is crushed according to the proportion of ingredients, the fermented grains and auxiliary materials in the cellar are mixed and discharged evenly, and the process is steamed and fired in the retort. Out of the retort fermented grains add water, cool, increase the curve, and then enter the cellar for fermentation for about 60 days out of the cellar distillation, and repeat.

3. Sauce-flavor
 Material: Sorghum.
 Saccharification starter: high temperature Daqu.
 Fermentation equipment: strip stone cellar.
 wine-making process: raw grain is divided into two feedings, the first feedings account for 50% of the total, of which 80% is integer, add hot water above 90℃ to moisten the grain and a small amount of the last round of unsteamed wine in the last year, steamer steamed grain until 7 mature, then heat water to spread cold, sprinkle into tail wine and Daqu powder, gather in piles; Accumulate for 4-5 days before entering the cellar for fermentation. At the same time, the tail wine is burned and fermented in a mud sealed cellar for 30 days.
The fermented grains from the cellar and the other 50% of the feed amount of sorghum (70% of which was whole grain) were mixed with the wine steaming ingredients. All the wine steamed for the first time was returned to the fermented grains after cooling in the steamer, and then the Daqu powder was added to mix and put into piles. After the accumulation, the first raw wine was distilled into the cellar for fermentation for 30 days, and then the first raw wine was stored in the warehouse.
The fermented grains were cooled, the tail wine and Daqu powder were added to mix and accumulate, then the third round of sand wine was distilled out of the cellar for 30 days, and then each operation was the same to the eighth round, after 8 times of fermentation and 7 times of taking wine to complete a production and brewing cycle. Each round of wine is stored separately and mixed into products.

4. Rice flavor
 Material: rice.
 Saccharifying starter culture: ditty.
 Brewing process: rice is soaked in water, steamed, cooled, added kojae powder, solid into a VAT for fungus cultivation and saccharification for 20-24h, then added with water, liquid fermentation for 6-7 days, input into a distillation tank with indirect steam heating and distillation to obtain semi-finished products containing 57% alcohol (v/v), stored and mixed into finished products.

5. Soya bean flavor
 Material: rice.
 Saccharifying starter culture: ditty.
 Fermentation equipment: pottery jar or stainless steel jar.
 winemaking process: Soak rice with water, steam, cool, add small Qujiu cake, add water into a tank for 15 days, input the fermentation mash into a distillation tank and distillation to 32% alcohol (v/v) is called vegetarian wine, and then soak the cloudy vegetarian wine with fat pork for 1-3 months, the wine color is clarified and the flavor is fermented with soy sauce, filter and blend into products.

6. Phoenix style
 Material: Sorghum
 Saccharification starter: medium and high temperature Daqu
 Fermentation equipment: Use mud cellars that are updated once a year
 winemaking process: raw grain is crushed, watered with warm water, steamed, watered, cooled and mixed well into the cellar for 14 days and then mixed into the raw grain. The process of steaming and burning is adopted, and the raw grain is put into normal operation through broken cellar, top cellar and garden cellar. The steamed wine is stored in the wine sea for a year and then blended into products.