Where we stand now is the original site of Shuang gou Liquor---Zhujiacaofang Distillery. In the 18th year in Emperor Hongwus reign, Hongwu Emperor Zhu YuanZhang asked his son, ZhuBiao to build a royal tomb which was about 6 miles away from Shuang gou. Zhu Biao selected the Zhujiacaofang Workshop as the franchise to serve royal rituals and daily uses due to the same descent and ancestry. The Zhujiacaofang Distillery had been the royal workshop ever since and gained great reputation. The Shuang’gou Liquor Group uses natural grains, adopts traditional, hand-made methods, and produces the finest liquor through 24 procedures. This handmade technique of producing liquor has been selected as Jiangsu province is Intangible Cultural Heritage. The foremost thing of brewing is distiller is yeast, an essential element in the process of liquor fermentation. The yeast results from the polymerization of a variety of microorganisms. The yeast is well known as the key power during the brewing process. The quality of the final product depends strongly on how effective the distiller is yeast is. The distiller is yeast was once made from feet work by women, but is now manufactured by machine. 

Both distillery and its fermentation cellar are important for brewing. These fermentation cellars you are visiting are the cellars dated back to the 18th year in Emperor Hongwu is reign and they are still in use. The cellars, as many as more than 1300, has a history of over 630 years,  constituting as a miracle in Chinese liquor history. Liquor originates from rice, crystalized with the essence of heaven and earth. The whole process is not only a bio-chemical transition from starch to sugar and sugar to liquor, but also hard work from craftsmen.

Although people from ancient time gained little knowledge in biology or chemistry and did not possess any high-tech machinery and equipment, they still mastered scientific ways of producing quality liquor through continuous trials and experiments.