Chinese Baijiu, as one of the oldest distilled spirits in Chinese history, holds a status similar to that of red wine in France and whiskey in Scotland. This clear and transparent drink, rich in complex flavors, is honored as the "national liquor" and occupies an important position on Chinese dining tables while gradually making its way onto the international stage, captivating the world. If you are curious about Chinese Baijiu or wish to learn more about the wonders of this drink, this article will provide you with a comprehensive understanding of the types, culture, and recommended mainland Baijiu brands, and answer some questions about Baijiu.

The History and Origin of Baijiu

The history of Chinese Baijiu can be traced back over four thousand years, with the earliest brewing techniques appearing during the Shang dynasty. During the Yuan dynasty, distillation technology was introduced to China from Arabia, further promoting the development of Baijiu. By the Ming and Qing dynasties, Baijiu gradually became an important beverage among all social classes and formed unique brewing techniques.

Traditional Elements and Types of Chinese Baijiu

Chinese Baijiu is a type of liquor made from grains, distilled and brewed, with an alcohol content typically ranging from 40% to 60%, characterized by rich and complex aromas and flavors. Its English name "Chinese Baijiu" (pronounced: bye-jeo), literally translates to "white liquor"; however, the allure of this liquor is far beyond what a few words can encompass, serving as a cultural and historical calling card.

Selection of Raw Materials

• Grains: Baijiu primarily uses sorghum as the main ingredient but can also utilize other grains such as wheat, rice, and corn. These grains not only provide the sugars necessary for fermentation but also impart unique flavors and aromas to Baijiu.

• Qu: Qu is a key ingredient in the fermentation process, typically made from grains and legumes. The microorganisms in qu can promote saccharification and fermentation, which is a typical characteristic of Chinese Baijiu brewing.

Traditional Fermentation Vessels

• Ceramic and Mud Pits: Traditionally, the fermentation of Baijiu often occurs in containers made from natural materials like clay pots and mud pits. These containers help promote the growth of microorganisms and can influence the flavor of the liquor. For example, the mud in the pits can provide a good microbial environment, thereby enhancing the color, aroma, and taste of strong aromatic Baijiu.

Types of Baijiu

Its flavors are extremely rich and can be categorized into the following main types based on aroma:    

• Sauce Aroma Type: Represented by Guizhou Moutai, known for its rich, layered aroma akin to aged wine cellars and a mellow taste, making it the most popular choice among collectors and for high-end occasions.

• Strong Aroma Type: Exemplified by Luzhou Laojiao and Sichuan Wuliangye, known for their fresh aroma and smooth taste.

• Light Aroma Type: Famous for Fenjiu, which emits a delicate and fresh malt aroma, offering a soft and smooth entry, suitable for beginners experiencing Baijiu for the first time.

• Rice Aroma Type: Represented by Guilin Sanhua Jiu, characterized by a strong rice fragrance, with a light body ideal for pairing with fine Chinese cuisine.