The most popular liquor in China, baijiu is a clear, grain alcohol with a long history. While its colorless appearance can have it mistaken for other East Asian liquors (Korean soju, for example) baijiu usually has a significantly higher ABV ranging from 35%-60%. It is important to note, though, that ‘baijiu’ is a broad term, like rum or whisky. There are many varieties of baijiu, but they are categorized into four main “aromas.”

Rice aroma – a light, floral flavor

Light aroma – a sweet, floral taste

Sauce aroma – a sharp taste akin to soy sauce

Strong aroma – spicy and fruity

Each type of baijiu uses its own particular yeast and/or fermentation starter to create a distinct flavor profile. While usually distilled from fermented sorghum, other grains may be used and generally depend on the region where the baijiu is being produced. Southeastern China, for example, may use rice while Northern China sometimes uses a grain called Job’s Tears, and still other regions include wheat or barley in their grain bill.

Outside of Eastern Asia, baijiu is generally thought to be an acquired taste, though many bars across the globe have begun incorporating baijiu into cocktails as a way of introducing Westerners to the spirit. With roots in traditional Chinese medicine and a ceremonial past, it is no wonder that baijiu is a popular spirit at weddings, funerals, celebrations of all kinds, and is frequently gifted in business dealings.

Some of the most common types of baijiu are:

Moutai/Maotai – tasty, powerful, and refined, Moutai is the top-end baijiu option with a production history of over 2,000 years. Has a pure and extremely rich aroma formed by natural fermentation, during an exclusive organic production process of 5 years.

Luzhou Laojiao – this is a “strong aroma” baijiu, easy to drink, has a lot of tropical fruit flavors and a hint of anise. It is quite strong but also pleasant and approachable. Pairs well with spicy Sichuan food and a good beginner’s baijiu.

Xi Feng Jiu – this is the sole representative of fengxiang style baijiu which has a similar production process to most other baijius in that sorghum is used as the base for fermention and along with the barley and pea fermentation starter, the grain is fermented in mud pits. However, Xi Feng Jiu both ferments their baijiu for much shorter periods of time as well as scrapes and applies fresh clay before aging the baijiu in rattan baskets lined with hemp paper. It has tart apple and cherry notes on the nose and earthy, honey notes on the palate.

While experts suggest first sampling a sip or shot of baijiu, I have included a cocktail recipe if you’d like to acquaint yourself more gradually.

Baijiu Falls

image courtesy drinkbaijiu.com

Ingredients:

1 oz strong aroma baijiu

.75 oz bourbon

1 oz apple juice

.75 oz lemon juice

1/2 oz simple syrup

Instructions:

Shake all ingredients together in a cocktail shaker.  Strain into a lowball glass over ice.  Garnish with apple slices, serve and enjoy!