Within these caves, air moves with remarkable stillness. The temperature remains a constant 20°C year-round,

with relative humidity consistently around 80%.

This stable, humid environment, rich in diverse microbial communities, provides the ideal conditions for the esterification, maturation, and aroma development of the Baijiu.

The metabolic activities of the cave's microorganisms interact with the liquor, refining its texture and accelerating its maturation.