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In China, liquid residue was mostly found in sealed bronze vessels associated with alcohol drinks, which are supposed to conserve the complete composition of the beverage, including the additives. So far, most of them have not been sufficiently scientifically verified. In this study, the liquid residue in bronze jars from the late Western Han period in the burial area of Jin Yang ancient city site was investigated by GC/MS, LC–MS/MS, SEM and Raman spectroscopy. These sensitive versatile techniques had unintended consequences in addition to confirming the presence of fermentation products (monosaccharides, alditols, glycerol‐related substances and organic acids). The enrichment of oxalic acid, VLCFA (very‐long‐chain fatty acid), and alkaloids hints that multiple plants were involved in the beverage preparation. The quinazoline alkaloid products from the sediments reveal an important Rutaceae ingredient, which relates to multiple ancient spices and Chinese herbs. Therefore, the liquid residues from Jin Yang ancient city site imply that they are the earliest known herbal wine remains in East Asia to this day. [ABSTRACT FROM AUTHOR]