1.International Whiskey Expert Workshop: Five renowned experts from the United States and the United Kingdom provided whiskey enthusiasts with a feast of knowledge and taste.

2. Release of the "User Experience: Beverage Alcohol User Experience Evaluation Guidelines" Group Standard: This standard is China's first user experience standard for alcohol quality evaluation, scientifically assessing product quality from the consumer's perspective.

3. Establish of the "International Whiskey Research Center": This center was jointly established by the China National Research Institute of Food & Fermentation Industries and several international research institutions in the brewing field. It will focus on innovative development in whiskey, exquisitely for Chinese whiskey products, conducting systematic research in areas such as raw material selection, special strain development, brewing equipment innovation, barrel aging, and product flavor enhancement, as well as cultural exploration of consumption.

4. Signing of Two International Cooperation Agreements: The China National Research Institute of Food & Fermentation Industries signed a tripartite cooperation agreement with Anhui Gujing Group Co., Ltd. and University College London to jointly establish an International Smart Perception Research Collaborative Innovation Center, providing intellectual support for innovations in food sensory analysis technology. Another agreement was signed with the University of Belgrade in Serbia to engage in in-depth cooperation on functional microorganism screening, new product development, technology exchange, and talent training in the traditional fermentation food industry