Yibin has been a multi-ethnic community since ancient times. Relying on the customs and experiences handed down from generation to generation, people of all ethnic groups living here have brewed unique historical wines in different historical periods. At present, there are historical records, such as sake brewed by Liao people in the pre-Qin period, glutinous rice wine brewed by Ying people in the Qin and Han dynasties, fruit wine brewed by brick Miao people with wild small red fruits in the Three Kingdoms period, etc., which are all excellent works of ethnic minorities in Yibin area at that time, and all show the unique insights and intelligence of ancient China people on brewing technology.

Especially in the Southern and Northern Dynasties (AD 420-589), the Yi people brewed a mixed liquor with wheat, highland barley or corn, which was the first time to make wine with a variety of grains. Miscellaneous liquor is named for its drinking style. When brewing, the grain is cooked, dried in the sun, mixed with distiller's yeast, put into a pottery jar, sealed with mud, covered with grass, and allowed to ferment for more than ten days. When drinking, uncover the mud seal and fill the jar with water. Each drinker holds a bamboo tube and sucks directly from the jar, adding water while drinking until there is no smell of alcohol.

In the Tang Dynasty, Fangguan in Rongzhou brewed a kind of "spring wine" with four kinds of grain. In 743 AD, Du Fu, a great poet of the Tang Dynasty, came to Yibin, and Yang, the secretariat of Rongzhou, gave a banquet in the East Building to welcome him. Du Fu tasted spring wine and Yibin specialty litchi, and improvised a beautiful sentence "Spring wine is more important than red litchi". Spring wine was later renamed "heavy blue wine".

Yao Qu is the most important and influential one in the brewing process of Wuliangye. It was brewed by Yaoshi, a gentleman in Yibin, in the Song Dynasty (960- 1279), and used five kinds of grain: corn, rice, sorghum, glutinous rice and buckwheat. Yao Zi Xue Qu is the most mature embryonic form of Wuliangye.

In the early Ming Dynasty (A.D. 1368), Chen Jicheng Yao, a native of Yibin, summed up Chen's secret recipe. Wuliangye uses the secret recipe of Chen. There are two kinds of this wine, which are called "Yao Zi Xue Qu" by literati and "miscellaneous grains wine" by the lower class, which is the direct predecessor of Wuliangye today. The old cellar of Ming dynasty, which has been preserved to this day, has a history of more than 600 years and is still in use today.

1909, Deng Zijun, a descendant of Chen Secret Recipe, took wine to a family dinner. Yang Huiquan, a juren in the late Qing Dynasty, said after tasting it, "This is a good wine. It seems vulgar to call miscellaneous grains wine, but Yao's songs are elegant, but they don't reflect the charm of this wine. This wine is made from the essence of five grains. Renaming it' Wuliangye' is an elegant and popular name, and the name can be thought of. " Since then, Wuliangye has been famous for a hundred years.