【董酒是哪个国家的品牌？】

董酒，产于中国优质白酒核心区——贵州遵义，是中国老八大名酒，贵州省仅有的两大国家名酒之一。它是历代传承着中国传统文化深厚根基的民族瑰宝，是承袭中国数千年酿酒文化脉络的真正活化石，代表了中华民族千年沉淀的中医养生文化，它是中国白酒行业中极具中华民族特色的传统产品。

董酒，曾在全国第二、三、四、五届评酒会上四次蝉联“中国名酒”称号，并荣获国家金质奖章，其生产工艺和配方在当今世界上独一无二，在蒸馏酒行业中独树一帜，被国家权威部门永久列为“国家机密”。2008年8月由国家主管部门正式确定“董香型”白酒地方标准，而董酒则是国内“董香型”白酒的典型代表。

遵义酿酒历史十分悠久，据考古出土文物证明，早在旧石器时代，距今一、二十万年前，遵义一带就有人类劳动生息。董酒，秉承“药食同源”“酒药同源”人类酿酒起源的脉络，其酿造脉络可以追溯到远古时期，盛世于魏晋南北朝时期，具有亘古千年的历史。

中国的酒文化博大精深，自古就有“药食同源”一说，且自“神农尝百草”始之。那时，原始人类在和自然作斗争的实践中，逐步发现了含糖野花果的天然发酵，出现了远古时期最初的猿酒。人们每天食用的蔬菜、谷物、水果等既是食物又是药物，《黄帝内经太素》认为：“空腹食之为食物，患者食之为药物”。同时，《本草纲目》中载有，酒能消冷除寒气，燥湿痰，开郁结，止水泻；古书《食货志》称：酒为百药长……皆有“酒乃百药之长”论；而现代白酒界的百岁泰斗秦含章则认为“酒与药同源，故酒乃百药之长”。在神农时代人们原始酿酒所用的原料就是亦食亦药的植物，也可以说是“药”与“食”的混合物，如橘子、枸杞、山楂、乌梅、大枣等，它们既是中药，有良好的治病疗效，又是富有营养的可口食品。综上，“食”与“药”的发明和“酒”的起源应处在同一个时代，且本草参与酿酒是白酒的根，白酒原本就是“本草之酒”。

董酒，离不开其产地遵义，这里地处低纬高原、冬无严寒、夏无酷暑、植被茂密、泉水甘醇，适宜酿酒。在魏晋南北朝时代，这里就以酿有“咂酒”而闻名。《峒溪纤志》载：“咂酒一名钓藤酒，以米、杂草子为之以火酿成，不刍不酢，以藤吸取。”到元末明初时出现“烧酒”。民间有酿制饮用时令酒的风俗，《贵州通志》载：“遵义府，五月五日饮雄黄酒、菖蒲酒。九月九日煮蜀穄为咂酒，谓重阳酒，对年饮之，味绝香”。可见，董酒正是传承了酒的根、中国白酒的真谛和酒文化的灵魂——“药食同源、酒药同源”，在制曲过程中加入130多种纯天然草本植物，酿造出风味独特的“本草之酒”、“百草之酒”。

通过程明坤等先人们对董酒酿造工艺和配方的代代传承、不断总结、归纳和演进延续，使董酒采众家制曲之长，集酿造工艺之优，创酿出酒质独特的“药香酒”。此酒特选130多种纯天然草本植物参与制曲，经过发酵、蒸馏而进入酒中，使其既有大曲酒的浓郁芳香，又有小曲酒的柔绵、醇和、回甜，还有微微的、淡雅舒适的药香和爽口的微酸，酒体丰满协调，深得坊间酒肆青睐，并很快越出黔地，至上个世纪二三十年代便成为贵州乃至西南名酿。

1935年红军二万五千里长征两次经过遵义时，红军将士曾品尝过董酒，领略过董酒的神韵，为红军解乏疗伤，把董酒带上了漫漫的长征路，留下了许多美丽动人的董酒故事……

80年末至90年代初，胡锦涛、王兆国、李瑞环、宋平、田纪云、李铁映、杨成武、卢嘉锡、伍修权、耿飙等党和国家领导人先后到董酒公司视察指导工作；期间还有一大批中国文化界当代大家光临指导，如姚雪垠、胡洁青、李铎等，给董酒公司留下了宝贵的精神财富……

董酒的命名

抗日战争时期，浙江大学西迁遵义。教授们践行实地了解民情来到董公寺，在了解董酒的酿造工艺和配方，品饮董酒（当时叫程家窖酒）后，赞不绝口。

教授们认为，此酒融汇130多种纯天然中草药参与制曲，是百草之酒，是“药食同源”“酒药同源”真正酿酒起源的传承者。而董公寺的“董”字由“艹”和“重”组成，“艹”与“草”同意，“重”为数量多之意，故“董”字寓意“百草”。同时此酒产于低纬高原、冬无严寒、夏无酷暑、植被茂密、泉水甘醇的极其酿造美酒之地，加上独特的酿造工艺、制曲配方和香味组成成分，充分体现了天人合一、和谐共生的思想，使其成为最正的酒。而“董”字在《楚辞?涉江》“余将董道而不豫兮”中，其义正也、威也，有正宗、正统、正派、正根、威严、威重之意。“董”字本身的文化内涵与董酒的文化内涵，同时此酒又产于董公寺，这三者具有传奇般的巧合。随即，教授们提议将“程家窖酒”命名为“董酒”，希望董酒继续秉承“药食同源”“酒药同源”的人类酿酒真谛、传承发扬“百草之酒”。从此，董酒命名开来，蜚声大江南北。

董酒的三独特

董酒以独特的工艺、独特的风格、独特的香味组成成分，造就了董酒独树一帜的高品质健康名酒典范。

（一）董酒风格独特

董酒风格独特，早被行家们归纳为“酒液清澈透明，香气幽雅舒适，入口醇和浓郁，饮后甘爽味长。”具体一点讲，董酒既有大曲酒的浓郁芳香，甘冽爽口，又有小曲酒柔绵醇和与回甜，并微带使人有舒适感的药香及爽口的酸味，饮后不干、不燥、不烧心、不上头、余味绵绵。细品董酒风格独特之处，更能让人感到饮用董酒是一种高尚的享受。

（二）董酒香味组成成分独特

董酒公司与贵州省轻工厅科研所合作初步探明，董酒的香味组成成分独特。除了各种香味成分组成与其它名优白酒不一样，还具有“三高一低”的特点。“三高”：一是董酒丁酸乙酯高，丁、已酯比是其它名优白酒的三至四倍；二是高级醇含量高，其中主要是正丙醇和仲丁醇含量高；三是酸含量较高，酸含量主要由乙酸、丁酸、已酸和乳酸四大酸类组成，总酸量是其它名优白酒的二至三倍。“一低”是乳酸乙酯含量低。董酒乳酸乙酯含量在其它名优白酒的二分之一以下。这些香味成分的组成独特，对形成董酒独特风格和养生功能起到关键的作用。

（三）董酒的生产工艺、配方独特

董酒采用优质高粱为原料，小曲小窖制取酒醅，大曲大窖制取香醅，酒醅香醅串蒸而成。其工艺简称为“两小，两大，双醅串蒸”。这一独特精湛的酿造工艺造就董酒的典型风格：既有大曲酒的浓郁芳香，又有小曲酒的柔绵、醇和、回甜，还有微微的、淡雅舒适的药香和爽口的微酸，酒体丰满协调。

同时，董酒在制曲过程中加入了集日月精华、聚天地灵气的130多种纯天然名贵中草药，赋予了董酒固本、调整阴阳、活血、益神、提气等养生功效。经常科学饮用，可以起到疏通经络、宣通气血、扶正祛邪的作用，从而达到调整机体平衡功能的目的。

国学大师饶宗颐及中国武侠文坛泰斗金庸先生品鉴了董酒，赞许有佳，并作出了很高评价。金庸先生还专门为董酒题词：“千载佳酿，绝密配方，贵州董酒，中国名酿”。

英文翻译：Dong liquor, produced in Zunyi, Guizhou, the core area of China's high-quality liquor, is one of the eight old famous liquor in China and one of the only two national famous liquor in Guizhou Province. It is a national treasure inheriting the profound foundation of Chinese traditional culture, a real living fossil inheriting the thousands of years of Chinese brewing culture, and represents the thousands of years of Chinese traditional medicine health culture. It is a traditional product with Chinese characteristics in the Chinese liquor industry. Dong Jiu, once won the title of "China famous wine" for four times in the second, third, fourth and fifth national wine appraisal conference, and won the national gold medal. Its production process and formula are unique in the world today, unique in the distilled wine industry, and listed as "national secret" by the national authority permanently. In August 2008, the national competent department officially determined the local standard of "Dongxiang type" liquor, and Dongjiu is a typical representative of "Dongxiang type" liquor in China. Zunyi has a very long history of wine making. According to archaeological unearthed cultural relics, as early as the Paleolithic age, about one or two hundred thousand years ago, there was human labor in Zunyi. Dong Jiu, adhering to the "same origin of medicine and food" and "same origin of wine and medicine", can be traced back to ancient times. It flourished in the Wei, Jin, southern and Northern Dynasties, with a history of thousands of years. China's wine culture is broad and profound. There has been a saying that "medicine and food are the same origin" since ancient times, and it started from "Shennong tastes all kinds of herbs". At that time, in the practice of fighting against nature, primitive humans gradually discovered the natural fermentation of sugar bearing wild flowers and fruits, and the first ape wine appeared in ancient times. The vegetables, grains and fruits that people eat every day are not only food but also medicine. According to Huang Di's Nei Jing Tai Su, "the food eaten on an empty stomach is food, and the food eaten by patients is medicine.". At the same time, the compendium of Materia Medica contains that wine can cool the cold and eliminate the cold, dry the wet phlegm, open the stagnant knots and stop the water from diarrhea; the ancient book "food and goods records" says that wine is a hundred medicine long All of them have the theory that "wine is the best medicine", while Qin Hanzhang, the centenary leader of modern liquor industry, thinks that "wine is the same as medicine, so wine is the best medicine". In the era of Shennong, the raw material used for people's original wine making was the plant that was also used for food and medicine. It can also be said that it was a mixture of "medicine" and "food", such as orange, wolfberry, hawthorn, Wumei, jujube, etc. they are not only traditional Chinese medicine, but also nutritious and delicious food. To sum up, the invention of "food" and "medicine" and the origin of "wine" should be in the same era, and the participation of Materia Medica in liquor making is the root of liquor, which is originally the "wine of Materia Medica". Dong liquor is inseparable from Zunyi, its origin. It is located in the low latitude plateau, with no severe cold in winter, no hot summer, dense vegetation, and sweet spring water. It is suitable for liquor making. In the Wei, Jin and southern and Northern Dynasties, it was famous for its "Zajiu". "Dong Xi Xian Zhi" contains: "Zajiu is a rattan fishing wine. It is made of rice and weeds by fire. It is not ruminated or fermented, but absorbed by rattan." By the end of the Yuan Dynasty and the beginning of the Ming Dynasty, "Shaojiu" appeared. There is a folk custom of brewing and drinking seasonal wine. According to the general records of Guizhou, "Zunyi mansion drinks realgar wine and calamus wine on May 5. On September 9, shuhuan was boiled as Zajiu, which is called Chongyang liquor. It tastes delicious when drinking it in the new year. It can be seen that Dong liquor inherits the root of liquor, the essence of Chinese liquor and the soul of liquor culture - "the same source of medicine and food, the same source of liquor and medicine". In the process of koji making, more than 130 kinds of pure natural herbs are added to produce the unique flavor of "wine of herbs" and "wine of herbs". Through the inheritance, continuous summary, induction and evolution of the brewing technology and formula of Dong liquor by Cheng Mingkun and other predecessors, Dong liquor has been able to take the advantages of many families' koji making, gather the advantages of the brewing technology, and create a unique "medicinal wine". More than 130 kinds of pure natural herbs are selected to participate in the koji making process. After fermentation and distillation, the wine is not only full-bodied and fragrant of Daqu wine, but also soft, mellow and sweet of Xiaoqu wine, as well as slight, elegant and comfortable medicine fragrance and refreshing acidity. The wine is full and harmonious, which is favored by the wine shops in the world, and quickly grows out of Guizhou Province. It was formed in 1920s and 1930s last century It is a famous wine in Guizhou and even in Southwest China. In 1935, during the 25000 Li Long March of the Red Army twice in Zunyi, the Red Army soldiers had tasted Dong Jiu, appreciated the spirit of Dong Jiu, healed the Red Army's fatigue, took Dong Jiu on the Long March, and left many beautiful and moving stories of Dong Jiu From the end of 1980s to the beginning of 1990s, party and state leaders such as Hu Jintao, Wang Zhaoguo, Li Ruihuan, Song Ping, Tian Jiyun, Li Tieying, Yang Chengwu, Lu Jiaxi, Wu Xiuquan and Geng Biao successively visited Dongjiu company for guidance. During this period, a large number of contemporary Chinese cultural experts, such as Yao xueyin, Hu Jieqing and Li duo, left precious spiritual wealth to Dongjiu company ... During the Anti Japanese War, Zhejiang University moved west to Zunyi. The professors came to Donggong temple to learn about the people's conditions on the spot. After learning about the brewing technology and formula of Dongjiu and tasting Dongjiu (then called chengjiajiao liquor), they were full of praise. According to the professors, this wine integrates more than 130 kinds of pure natural Chinese herbal medicine to participate in the koji making. It is the wine of all kinds of herbs and the inheritor of the true origin of wine making of "the same origin of medicine and food" and "the same origin of wine and medicine". The word "Dong" in Dong Gong temple is composed of "shit" and "heavy". It is agreed by "shit" and "grass" that "heavy" means a large number, so the word "Dong" means "hundred grass". At the same time, this wine is produced in low latitude plateau, winter without severe cold, summer without intense heat, dense vegetation, spring water glycol and other places where it is brewed. With unique brewing technology, koji making formula and fragrance components, it fully embodies the idea of harmony between man and nature and makes it the most correct wine. The word "Dong" in "Chuci? Crossing the river" means "Dong's way but not his way". It has the meaning of orthodox, Orthodox, decent, upright, dignified and dignified. The cultural connotation of the word "Dong" and Dongjiu, which are produced in Donggong temple, are legendary coincidence. Then, the professors proposed to name "chengjiajiao liquor" as "Dong liquor", hoping that Dong liquor would continue to uphold the essence of human liquor making, inherit and carry forward the "wine of all herbs". Since then, Dongjiu has been named and famous all over the country. Dongjiu's three unique Dongjiu, with its unique technology, unique style and unique fragrance components, has created its own high-quality and healthy wine model. （1） Dong liquor has a unique style, which was summed up by experts as "clear and transparent liquor, elegant and comfortable fragrance, mellow and rich entrance, sweet and long taste after drinking." Specifically, Dong liquor not only has the strong fragrance of Daqu liquor, sweet and refreshing, but also has the soft, mellow and sweet flavor of Xiaoqu liquor. It also has the medicine fragrance that makes people feel comfortable and the refreshing sour taste. After drinking, Dong liquor does not dry, dry, heartburn, top and aftertaste. The unique style of Dong wine can make people feel that drinking Dong wine is a noble enjoyment. （2） Dongjiu has a unique flavor composition, which is preliminarily proved by cooperation between Dongjiu company and Research Institute of Guizhou light industry department. In addition to the composition of various flavor components is different from other famous liquor, it also has the characteristics of "three high and one low". "Three highs": first, the ethyl butyrate of Dong liquor is high, the ratio of butyrate to hexyl ester is three to four times that of other famous and excellent liquors; second, the content of higher alcohol is high, which is mainly n-propanol and SEC butanol; third, the acid content is high, which is mainly composed of four major acids: acetic acid, butyric acid, hexoic acid and lactic acid, and the total acid content is two to three times that of other famous and excellent liquors. "One low" is the low content of ethyl lactate. The content of ethyl lactate in Dong liquor is less than half of that in other famous liquor. The unique composition of these flavor components plays a key role in forming the unique style and health preservation function of Dong liquor. （3） The production technology and formula of Dong liquor are unique. Dong liquor is made from high-quality sorghum, fermented grains are made from Xiaoqu cellar, fragrant grains are made from Daqu cellar and fermented grains are steamed in series. The process is called "two small, two big, double fermented grains steam". This unique and exquisite brewing technology creates the typical style of Dong liquor: both the strong fragrance of Daqu liquor and the soft, mellow and sweet flavor of Xiaoqu liquor, as well as the slight, elegant and comfortable fragrance of medicine and refreshing slightly sour, the liquor is full and harmonious. At the same time, in the process of making koji, Dong wine added 130 kinds of pure natural and precious Chinese herbal medicines, including the essence of the sun and the moon, and the spirit of gathering heaven and earth. Regular and scientific drinking can play the role of dredging meridians, promoting qi and blood, strengthening the body and removing pathogenic factors, so as to adjust the balance function of the body. Rao Zongyi, a master of traditional Chinese learning, and Jin Yong, a leading figure in Chinese martial arts literature, appreciated Dong Jiu and made a high appraisal. Mr. Jin Yong also wrote a special inscription for Dong Jiu: "thousand years of fine wine, top secret formula, Guizhou Dong liquor, Chinese famous wine".

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