Chen says that over the years, the distillery's improvement of its production methods has created a better kaoliang. For example, before there was White Dragon, there was Yellow Dragon, a kaoliang made using liquid fermentation. But the distillery discovered that solid fermentation produced a higher quality beverage, and White Dragon edged Yellow Dragon out of the market.
金門酒廠幾十年的製酒技術也曾對高粱酒作出一些改良，例如「白金龍」的前身「黃金龍」是液體發酵，酒質比較差，酒廠以固體發酵的方式研發出白金龍後，黃金龍就被取代了。