Empire Spirits

## BACKGROUND

Five Grains Aquistion

Potential Location(s) provinces(s) i.e.

Current Leadership?

Acquisition Price/Ownership

70% ownership (PHIL)

30% (unknown)

Enterprise Value?

Prospect Companies

http://taoerhe.net/zxly.php

 Jinlin Tao’he Liquor Co LTD

Taoerhe Liquor Industry Co., Ltd. is located in Baicheng City, Jilin Province, known as "Jilin Crane Township.” It was founded in 1924. Its predecessor was the "Fufengda Shaobao" founded by the famous patriotic general of the Northeast Army Wan Fulin. Fufeng wine has a rich, fragrant and beautiful reputation, and its taste is the first in Taoshui. It has a history of one hundred years. After generations of brewing skills, it has brewed a classic with rich aroma, sweetness and cleanness, and a long aftertaste. Fragrant liquor.

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The company has two new and old factory areas: the old factory area is the site of the original "Fufengda Shaobao", covering an area of ​​more than 40,000 square meters, with 500 century-old cellars, 98 century-old wine seas, and 14 original wine warehouses. Nearly 18,000 tons of high-quality commercial wine. In April 2011, the company invested 600 million yuan to build a national AAA-level tourist and ecological factory in Baicheng Industrial Park. The new factory covers an area of ​​more than 588,000 square meters and newly built 3,000 pits, with strong aroma, sauce and sesame. The production and brewing capacity of incense and other fragrance types. The company has 1 national-level sommelier, provincial-level sommeliers, and several professional sommeliers. Taoerhe wine has successively won the "Paris International Fair Gold Award" and "Jilin Province Famous Brand" for its unique classic flavor inherited from generation to generation. Hundreds of international, national, and provincial honors such as "China Time-honored Brand" have witnessed the development and glory of Taoerhe. The Taoerhe wine industry, which is based on natural principles, has launched its wings to take off in Taoer. With the joint efforts of the people of He, Taoer River Wine has become the business card of Jilin Province to this day.

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Timeline

In 1924 Wan Fulin founded Fufengda Shao Guo in Baichengzi (now Baicheng City)

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In 1946, the democratic government of Tao'an County took over the private Fufengda Shaobao and changed its name to Baichengzi Oil Winery, and later Yimingcheng Winery

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In 1963, Taoerhe Wine was awarded the title of "Famous Wine of Jilin Province" for the first time. Since then, it has won the title of "Famous Wine of Jilin Province" many times.

1981: Baicheng Brewery

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In 1982, it was renamed as Baicheng Brewery General Factory, with five branches under its jurisdiction

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In 1986, he won the gold medal of the Paris Expo

1989 Taoerhe Brewing Company was established

1996 changed its name to Baicheng Taoerhe Winery

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In 1998, the Baicheng Taoerhe Winery was transformed from operation and management

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In 2004, it was restructured into Jilin Province Taoerhe Co., Ltd.

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In 2006, the registered trademark of Taoerhe was recognized as "Famous Trademark of Jilin Province"

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In 2009, the Taoerhe brand trademark was recognized as the title of "China Well-known Trademark"

In 2010, Jilin Province Taoerhe Liquor Industry Co., Ltd. was awarded the title of "Chinese Time-honored Brand"

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 In 2011, the largest original ecological brewing base in Northeast China was built-Taoerhe National AAA-level Tourism and Sightseeing Ecological Factory

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Wuliangye Yibin

https://www.wuliangye.be/history-of-wuliangye/

Notes: Publicly Traded, Belgium Website (XXXX.be)

Address

Mexicostraat 5

2030 Antwerpen

Belgium

Websites of Note

What is Baijiu (made at, characteristics, history)?

https://drinkbaijiu.com/bai-ology/what-is-baijiu/#:~:text=Made%20across%20China%2C%20a%20country,as%20whiskey%20is%20to%20tequila.

 Notes of the page:

Baijiu is a drink known by many names. Some call it liejiu 烈酒 (harsh alcohol) or zhengliujiu 蒸馏酒 (distilled spirits). In Imperial China it was called shaojiu 烧酒, or “burnt wine.” Today it is called baijiu, which literally translates “white spirits,” in contrast to Chinese fermented grain alcohols known as huangjiu 黄酒, or “yellow wine.”

China New Borun Announces Results of 2018 Annual General Meeting (Jinmiao Wang)

https://www.prnewswire.com/news-releases/china-new-borun-announces-results-of-2018-annual-general-meeting-300771203.html

 Most Popular Baijiu Brands

https://www.baijiublog.com/baijiu-brands-the-top-ten/

 Notes on page: Smoking Gun?

Lang Jiu has a relatively shorter history compared to other famous baijiu brands. It was first produced in Luzhou Sichuan province a little over 100 years ago. Named after Erlang, the origin town. Its history can be traced back to the Han Dynasty and the time of Emperor Wu. Langjiu is made from cool, fresh spring water from the Dragon Cave and aged clay pots. It is only baijiu company that can produce three different fragrances: “Sauce fragrance“, “Thick fragrance“, and “Layered fragrance“.

Personnel of Interest

- Jinmiao Wang

Brain Storming Parking Lot (Throwdown anything and everything that comes to mind)

Chinese Patents

Lux Agriculture Division

Kubo Supply  (Liquor Supplier/Distribution in Belgium)

Other Names of Baijiu

 liejiu 烈酒 (harsh alcohol)

 zhengliujiu 蒸馏酒 (distilled spirits)

 shaojiu 烧酒, or “burnt wine in Imperial China”

Quick Translate (most frequent search terms ect)

Acquisition - 获得

Baijou - 白酒

Five Grains - 五粒

Distillery - 酒厂

PHI Group - PHI集团

Moutai - 茅台

## PATENTS AND INTELLECTUAL PROPERTY

### Red Sorghum wine and preparation method thereof

Intellectual Property Application Details [1]
 **Abstract** | The invention discloses red sorghum wine and a preparation method thereof. The red sorghum wine is prepared from raw materials of red sorghum brown rice, sorghum stalks, sugarcane stalks, sweet potato pieces and organic fresh bayberry juice, wherein the ratio of the raw materials is (250 to 350) to (5 to 15) to (5 to 15) to (5 to 15) to (1 to 3) in parts by mass. The preparation method comprises steps of selecting red sorghum rice and preparing the selected red sorghum rice intothe red sorghum brown rice with pericarp, smashing the red sorghum brown rice with the pericarp, the sorghum stalks, the sugarcane stalks and the sweet potato pieces into particles in sequence, and adding the organic fresh bayberry juice, evenly mixing according to the ratio to obtain a mixture, then steaming to obtain a steamed material, adding distiller's yeast for fermentation to obtain a fermented material with ethyl alcohol, and performing distillation at last to obtain finished red sorghum wine. The red sorghum wine provided by the invention is bright red in color and luster, rich in fragrance, soft and sweet, and harmonious in fragrance, and the sorghum stalks, the sugarcane stalks, sweet potato pieces and natural fresh bayberry juice are added as raw materials, not only is the consumption of the red sorghum rice reduced, but also nutrition and taste of the wine are improved at the same time, and multiple purposes are achieved.

### Red Sorghum liquor and the brewing method thereof

Intellectual Property Application Details [2]
 **Abstract** | The invention relates to sorghum liquor, in particular to red sorghum liquor and a brewing method thereof, and belongs to the technical field of liquor brewing. The alcoholic strength of the red sorghum liquor provided by the invention is 38-46%vol, the color of the red sorghum liquor is red, and the sorghum liquor comprises the following components in percentage by mass of 90% of sorghum liquor virgin pulp and 10% of sorghum red extraction liquid. The invention also provides the brewing method of the red sorghum liquor. According to the brewing method, sorghum Baijiu is used as a liquor base,the sorghum is soaked, primary color of the sorghum and nutrient components of the sorghum are obtained through extraction, and through filtration and blending, original flavor of the sorghum is reserved. A new species of the sorghum liquor is obtained through production, and the market blank is filled.

### Red Sorghum liquor and the brewing method thereof

Intellectual Property Application Details [3]
 **Abstract** | The invention discloses red sorghum liquor and a brewing method thereof. The brewing method comprises the following steps: soaking 15-25 parts by mass of red vinasse into 100 parts by mass of aged glutinous sorghum liquor, carrying out sealing, standing and soaking for 10-20 days, and carrying out filtering to remove the red vinasse so as to obtain the red sorghum liquor, wherein the alcoholic strength of the glutinous sorghum liquor is 55-65 degrees, and the storage time exceeds one year. The brewing method of the red vinasse comprises the following steps: preparing glutinous sorghum and distiller's yeast, wherein the mass ratio of the distiller's yeast to the glutinous sorghum is (3-3.5): 1000; soaking the glutinous sorghum into water at the temperature of 60-80 DEG C for 5-9 hours; steaming the soaked glutinous sorghum to obtain cooked fermented grains; spreading and cooling the cooked fermented grains to the temperature of 40-60 DEG C, scattering 20-30% of the distiller's yeast into the cooked fermented grains, uniformly mixing the distiller's yeast with the cooked fermented grains, cooling the mixture to the temperature of 35-39 DEG C, scattering the rest distiller's yeast into the cooked fermented grains, and uniformly mixing the distiller's yeast with the cooked fermented grains; and saccharifying the cooked fermented grains added with the distiller's yeast at the temperature of 28-30 DEG C for 18-22 hours to obtain the red vinasse. The brewing method of the glutinous sorghum liquor comprises the following steps: brewing the red vinasse according to the steps, and carrying out standing, fermenting and distilling on the red vinasse to obtain the glutinous sorghum liquor. The obtained sorghum liquor is ruddy in color and smooth and slightly sweet in taste, and hasthe alcoholic strength of 50-55 degrees.

### Red Sorghum plantation technology

Intellectual Property Application Details [4]
 **Abstract** | The invention discloses a red sorghum plantation technology specifically comprising the following steps: rotary tillage soil; first time fertilization; seed accelerating germination; sowing; fertilization; chemical weeding; regular insect disease control and property harvesting. Integrated management technology is used, red sorghum organic fertilizer processed by earthworms is applied, so the red sorghum plant can easily absorb nutrient elements; in addition, the invention uses red sorghum straws to be raw material of the organic fertilizer, so nutrient element ratio in the organic fertilizer is similar to growth red sorghum, the red sorghum can more prosperously grow, thus producing higher output.

### Planting technology for scientifically increasing yield of red sorghum

Intellectual Property Application Details [5]
 **Abstract** | The invention relates to a planting technology for scientifically increasing yield of red sorghum, and relates to the planting technology of crops. The planting technology comprises the following steps of seed selection, insecticide spraying, solarization, land rotary tillage, first-time fertilization, seed sprouting, seed sowing, fertilization, chemical weed control, pest control and prevention at regular intervals, and harvesting in due time. The planting technology for scientifically increasing the yield of the red sorghum has the advantages of being scientific in planting, high in yield, full in legume, little in pest and disease damage, good in quality, precocious, and easy to popularize and having special flavor.