Some dried fruits. [Photo/Hangzhou Daily]

Zhujiu liquor is brewed from the wild kuzhu fruit, a small, chestnut-like nut from the common southern Chinese kuzhu tree — or Castanopsis sclerophylla — which mainly thrives in wet, tropical environments.

Though naturally bitter, the fruit has been used in Fuyang district's Wanshi and Dongqiao towns since the 1950s to make a rustic local liquor.

Every December, brewers gather the fallen fruit, remove the shells, dry and grind it, and store the powder. Brewing begins the following spring: the mixture is steamed, cooled, blended with yeast, fermented for three months, and finally distilled. The liquor is then cellared for at least three years to achieve its clean, mellow taste and signature aroma.

Local entrepreneur Yang Huai, founder of Hangzhou Qianyi Distillery Co and a native of Wanshi town, is leading efforts to modernize and promote the tradition. Since 2021, he has worked with small workshops to upgrade facilities, standardize production, and improve packaging.

Jars of Zhujiu liquor. [Photo/Fuyang Daily]