Sorghum has been the main material for making Chinese alcoholic beverages since the Ming Dynasty (1368-1644), when the distilling techniques were popularly used. But Wuliangye has always been an exception.

Wuliangye literally means "liquor distilled from five kinds of grain" in Chinese because it is made with sorghum, rice, glutinous rice, wheat and corn.

It is believed that this combination accounts for the luscious and refreshing taste of this renowned Chinese liquor.