/PRZWT/In recent years, China's liquor industry has been undergoing a profound transformation, shifting from extensive to refined and from scale-oriented to quality-driven. In this wave of transformation, the industry's attention to standardization construction has reached an unprecedented level. A series of special group standards, such as the "Construction and Management Specifications for Safe Wine Project Units", "Specifications for the Circulation Appraisal of Aged Baijiu", and "Management Specifications for Retail Chain Operations of Alcoholic Beverages", have been successively introduced. These standards not only build up quality and trust defenses for consumers but also become key drivers for the entire industry to move towards high-quality development. As an important supplement to the national standard system, group standards, with their flexibility, professionalism and forward-looking nature, are reshaping the value logic of the liquor industry - from "drinkable" to "delicious", and then to "trustworthy and worthy of inheritance". It is precisely against this backdrop that Anhui Jinbuhuan Baijiu Group (hereinafter referred to as "Jinbuhuan") has quietly taken the lead in the formulation of industry standards with its profound historical accumulation and forward-looking strategic vision.
The implementation of the Boxiang standard is invaluable and solidifies the foundation of the industry
As early as last year, Jin Buhuan, in collaboration with relevant institutions, initiated the formulation of the "Group Standard for Boxiang-Flavored Baijiu". After multiple rounds of research, argumentation and improvement, the standard was officially implemented on December 10, 2024, filling the industry gap of the lack of unified norms for the Boxiang-flavored Baijiu category. The introduction of this standard not only clarifies the core elements such as raw material requirements, brewing techniques, and quality characteristics of Boxiang-flavored Baijiu, but also integrates concepts like "green ecology" and "intangible cultural heritage inheritance" into the standard system, providing a scientific basis for the quality upgrade and market promotion of Boxiang-flavored Baijiu.
As a core representative enterprise of Bozhou aroma type Baijiu, Jin Buhuan's standard-setting path has a solid practical foundation. From the inheritance of Cao Cao's Jiuyun Chun wine-making method in the Eastern Han Dynasty to the establishment of Yongchang Distillery in the Ming Dynasty, and up to the development of modern groups today, Jin Buhuan's wine-making techniques have never been interrupted for a thousand years. The group has combined hundreds of years of brewing experience with modern technology, clearly defining the unique brewing process and quality requirements of Boxiang-flavored Baijiu in the standards. This has provided quantifiable, replicable and promotable industry norms for this category of Baijiu that carries regional culture and historical memory. The implementation of the "Group Standard for Bo-Flavored Baijiu" not only enhanced the industry recognition and market competitiveness of Bo-flavored Baijiu, but also demonstrated the responsibility and commitment of Jinbuhuan as a leading enterprise in the industry, providing a valuable example for the standardized development of sub-categories in the Baijiu industry.
The craftsmanship of the ancient cellar empowers quality, and its unwavering commitment sets a benchmark
Jin Buhuan was able to become the standard setter of Bozhou aroma type Baijiu, which is attributed to its long-term dedication to quality and technological innovation. As the originator of the ancient cellars in the Huanghuai region, the group possesses the only group of ancient cellars in the Central Plains that have been in continuous use for 600 years. These cellars, known as the "No. 1 cellars of the Ming and Qing Dynasties", have been in use since the first year of the Xuande reign of the Ming Dynasty without interruption in brewing production.
After hundreds of years of microbial accumulation, a vast system composed of over a hundred beneficial microorganisms has been formed in the ancient cellars, providing a unique flavor foundation for the brewing of Baijiu. This is also the core code behind the rich taste and distinctive aroma of Boxiang-flavored Baijiu. These ancient cellars are not only key cultural relics protection units in Anhui Province, but also "living fossils" of incomparable quality, witnessing the inheritance and development of the brewing techniques of Bozhou Baijiu.
In terms of skill inheritance, Jin Buhuan adheres to the intangible cultural heritage brewing techniques, passing down the Wei Wang Liquor method, the old Five-vat technique and the Chrysanthemum Heart yeast production technique from generation to generation, thus forming a unique brewing system for Bozhou aroma type Baijiu. It has also established a core technical team composed of national-level liquor judges, intangible cultural heritage inheritors, etc., which not only adheres to the essence of traditional craftsmanship but also actively integrates modern technological means and strictly follows quality standards.
In addition, Jinbuhuan has always adhered to the concept of green development. It selects high-quality local green raw grains and draws water from the ancient spring where three rivers converge. In the ecological environment of a national-level green factory, it brews high-quality Baijiu that combines traditional flavors with health benefits. Guided by the principle of "adhering to tradition without being bound by the past, and innovating and developing without deviating from the roots", Jin Buhuan's products have passed multiple authoritative certifications such as green food, organic products, and pure grain solid-state Baijiu, becoming a benchmark for the quality of Boxiang-flavored Baijiu.
Standards lead the future and jointly draw a blueprint for industry excellence
At present, the liquor industry is in a period of deep adjustment. Market competition has shifted from price wars and channel wars to quality wars and brand wars. The improvement of the standard system has become the key for the industry to break through. Against this backdrop, the value of group standards has become increasingly prominent. They not only facilitate the concentration of industry resources towards high-quality enterprises but also guide enterprises to focus on quality improvement and innovative development, injecting impetus into the industry's transformation towards premium products.
Jin Buhuan's release and implementation of the "Group Standard for Boxiang Baijiu" precisely conforms to the trend of industry development and opens up a new path for the differentiated competition and high-quality development of regional characteristic Baijiu. This year, it has successively launched strategic new products such as "High-end Daily Liquor" Jinbuhuan 2000 and "King of Quality and Price Ratio" Jinbuhuan 5000, promoting the transformation of Boxiang-flavored Baijiu from local characteristics to the national market and from traditional craftsmanship to modern standards.
Under the sixteen-character guideline of "improving quality and efficiency, conserving energy and reducing consumption, promoting green development, and fostering cultural and tourism-driven enterprises", Jinbuhuan will further integrate industrial tourism, cultural inheritance and ecological brewing to create the "Most beautiful Baijiu Industrial Expo Park in China", achieving harmonious coexistence between the enterprise and the industry, as well as between culture and business.
