baijiu

Baijiu is a Chinese distilled spirit made primarily from sorghum and other grains. Known for its wide range of aromas and high alcohol content, it is the most widely consumed liquor in China and holds a prominent place in Chinese drinking culture.

Baijiu production relies on solid-state fermentation using a fermentation starter called qu, which contains molds, yeasts, and bacteria. The grains are mashed and combined with qu, then fermented in earthenware vessels or underground pits for several weeks to months. The fermented mash is distilled in traditional Chinese pot stills, often through multiple distillations. The resulting spirit is typically aged in ceramic jars or wooden casks to soften harsh flavors and develop aroma compounds.

Baijiu is commonly grouped into aroma families, most notably light aroma (qing xiang), strong aroma (nong xiang), and sauce aroma (jiang xiang), with other regional styles such as rice aroma. Each family has characteristic profiles: light aroma is clean and grain-forward; strong aroma offers a broad, fruity and floral bouquet with a bold palate; sauce aroma is complex and savory with soy-like notes. Regional blends may mix elements from several families.

Most baijiu is bottled at around 40 to 60 percent alcohol by volume, with some varieties higher. Notable brands include Maotai (sauce aroma), Wuliangye and Luzhou Laojiao (strong aroma), and Fenjiu (light aroma), which reflect regional production practices.

Baijiu plays a central role in Chinese hospitality and ceremonies, often served neat at room temperature during meals and banquets. Its production remains closely tied to regional terroir and traditional methods, while modern producers export baijiu to global markets.