The Fine Liquors of Matsu -- Chengao, Daqujiu and Laojiu

Written by Eric Lin and translated by David Mayer, this article was originally published by Taiwan's Sinorama Magazine in May 2001. As its title suggests, the article features three types of gaoliang liquor (made from sorghum) produced in Matsu.

The article begins with the following observation:

"It is only natural that people should compare the gaoliang made in Matsu and Kinmen. Although gaoliang from Matsu and Kinmen are made using the same type of distilling process, the yeast is not the same. The Matsu Distillery is also quick to point out that its product is aged longer, and that it has a smoother taste, so that you can down a small cup in one shot. Matsu gaoliang is twice distilled and twice fermented before being placed in the famous 'Tunnel 88' to age. All chengao (aged gaoliang) is kept in the tunnel for at least five years before it goes on the market..."