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A thousand-year long old pit cellar is a valuable resource for liquor production enterprises. Those used here date back to the 18^th year during the Hongwu reign with a history of over 630 years. It’s very rare in our country to see as many as 1,300 ancient pits, which have become a major spectacle in Chinese liquor industry.

 The cellar we see is rectangular, with a mud wall and a mud bottom where the secret lies. According to the test done by the Biology Department of Nanjing University, the mud contains 200 kinds of microorganisms, really soft gold for the distillery. It is the unique group of microorganisms in the ancient cellar that contributes to tShuang’gou Daqu’s great features "elegant aroma, pleasant taste, sweet soft, full bodied, very structured, refreshing and long aftertaste". The thousand-year old cellar enables, as it were, the aroma of tasty liquor drifting with the wind.