The historic port city of Ningbo, where the sea remains calm and peaceful, recently hosted the third stop of the “Mao Pu Herbal Tour” on October 19, following successful events in Nanchang and Changsha. This gathering marked the beginning of a health-oriented celebration centered on herbal liquor.
Ningbo boasts a rich and ancient cultural heritage, particularly in its deep-rooted wine culture. Archaeological findings from the Hemudu site suggest that pottery used for brewing and storing alcohol dates back approximately 7,000 years. During the flourishing Tang Dynasty, poems celebrating wine were widely circulated, reflecting the local vibrancy of the liquor industry at the time.
Carrying on the legacy of herbal culture while innovating with herbal technology, Mao Pu has joined forces with Ningbo to honor a tradition of herbal health drinks that spans over a millennium.
The theme of “Herbal Technology, a Healthy Future” drove the Mao Pu Herbal Tour to explore innovative herbal liquor development further, encouraging industry shifts towards health-oriented practices. Experts, such as Li Jinsong from the Institute for the History of Natural Sciences at the Chinese Academy of Sciences and Wang Guoyao, a senior physician at Ningbo University First Affiliated Hospital, participated in the Ningbo event to discuss the innovative technology and health benefits of herbal liquor.
As our lives increasingly emphasize health-driven choices, the community is captivated by the symbolism of herbs as representations of nature and wellness. In response to this trend, Mao Pu Herbal Liquor has emerged as a popular choice.
During the Ningbo event, attendees not only savored Mao Pu’s unique herbal vintage liquor, distinguished by its characteristic “herbal purity vintage,” but they also engaged with a specially designed immersive experience that educated them about the differences between herbal and traditional liquors. This allowed participants to witness Mao Pu’s research capacities and commitment to health.
Tian Ligang, General Manager of the Herbal Liquor Division at Jinpai Company, shared insights with guests on the company’s long-standing advocacy for healthy drinking and the significance of the Herbal Tour.
The forum segment featured discussions led by host Xu Haoran and industry experts delving deep into the health secrets woven within herbal liquor.
Lin Wei, Director of the Jinpai Research Institute, revealed intriguing insights into the technological and health advancements involved in merging herbal elements with liquor. He explained that Jinpai began developing herbal liquors in the early 21st century to reduce the drinking burden on the Chinese population. By integrating plants with medicinal and culinary uses into their products, and collaborating with domestic and international research institutes for formula optimization and clinical validation, they successfully created Mao Pu Herbal Liquor. The resulting product facilitates a quick metabolism and lessens alcohol’s burden on drinkers, backed by experimental support.
Emphasizing the importance of food and medicine sharing similar roots, Li Jinsong affirmed the continual pursuit of health by the Chinese people, stating, “These ‘dual-purpose’ ingredients should be more frequently incorporated into liquor. Mao Pu stands out for its innovative combination of traditional culture and the concept of food-medicine synergy.”
Wang Guoyao, representing Western medicine, added his perspective, highlighting how herbal liquor achieves a new balance between enjoyment and health. He cautioned that while moderate drinking poses minimal risk, excessive consumption can burden the liver, noting the innovative integration of herbal elements as a significant advancement. He stressed, “Drinking in moderation and choosing high-quality liquor is essential for healthy drinking.”
As for the future, Mao Pu, as a pioneer in the herbal liquor category, has actively collaborated with industry experts and researchers to infuse the health essence of traditional herbs into liquor. With a significant patent granted in 2010 for a liver-protective liquor and another in 2012 for a buckwheat liquor with lipid-lowering capabilities, Mao Pu differentiates itself from traditional liquors by easing the drinking experience.
Following the Ningbo event, the Herbal Tour will continue to Shenzhen and Wuhan. Mao Pu remains committed to promoting the message of health in drinking, carrying forward the banner of “Herbal Technology, a Healthy Future.” They embrace the mission of preserving herbal culture while innovating in herbal technology, aiming to provide healthful and enjoyable drinking experiences to a wider audience.
