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Baijiu is a traditional Chinese spirit with a rich history that blends social customs, spiritual practices, and innovative distillation, leading to a variety of styles within the category—some so unique that they are linked to individual distilleries. The term Baijiu translates to "White Alcohol," making it challenging to create a straightforward description that fully captures its essence and production process. However, general observations about the spirit can certainly be made...
What is Baijiu?
Baijiu is made from grains as the primary raw material, but it is not restricted to a specific type. The most commonly used grains include sorghum, rice, corn, and wheat.
Solid state fermentation is used over the course of weeks or months. As a result, the parallel fermentation creates heavy flavours from the high esterfication that flavours all alcohol.
​Typically maturation takes place in terracotta pots to allow the alcohol to settle & mellow before blending.
Baijiu is drunk classically in 15ml cups with friends at all occasions, it is also served in sharing 75ml carafes that can serve up to 5 people.
Baijiu is broken into 4 major styles and 9 minor styles, these are known as "Aromas"
The 4 major aromas are: Strong, Light, Sauce and Rice (the name represents the production not the final product flavour or strength).
The 9 minor aromas are variants or hybrids of the 4 major aromas; Phoenix, Sesame, Fat, Medicine, Mixed, Special, Laobaigan, Extra-Strong and Light Aroma-Small Qu.
These are made all over China, with some being so rare that only a single distillery produces the aroma.
