China is one of the earliest countries in the world to brew alcohol and the birthplace of one of the world’s three major alcohol categories. Chinese drinking culture has evolved beyond mere consumption, combining material production and spiritual creation into a unique culinary tradition. Chinese alcohol culture, with its long history and profound depth, stands out prominently among global drinking traditions. Rich in meaning and systematic in structure, it holds significant spiritual and cultural value. Chinese alcohol culture is simultaneously a social culture, political culture, and artistic culture, exerting important influence on social life and occupying a unique position in traditional Chinese culture.
When discussing Chinese alcohol, baijiu (Chinese liquor) cannot be ignored. Many believe its brewing history stretches back millennia, with legends claiming emperors like Qin Shi Huang and Han Wu Di drank baijiu. Even today, people quote Li Bai’s “a hundred poems after a jug of wine” to encourage late-night workers to drink.
1. What Exactly is Baijiu?
Simply put, baijiu is a distilled liquor made from grains like sorghum and wheat through fermentation and distillation, typically with 40-60% ABV. Think of it as the “essence of grain”: starches in the grains are converted into sugars by microbes, then into alcohol, and finally purified through distillation. It’s like collecting steam from steamed buns—except here, we collect alcohol and aromatic compounds.
2. How is Baijiu Made?
Soaking Grains
Sorghum and wheat are washed and steamed into soft rice balls to prepare for microbial activity.
Adding “Fermentation Helpers”
Qu (a microbial starter) is added to convert starches into sugars and alcohol, similar to yogurt-making.
Distillation
The fermented grain paste is heated to vaporize alcohol, which is then cooled into high-proof baijiu.
Aging
Newly distilled baijiu tastes harsh. Stored in ceramic jars for years, it mellows and develops floral, fruity, or caramel notes.
3. Why Does Baijiu Have Different Flavors?
Like coffee’s latte or Americano, baijiu has four classic styles:
- Sauce-aroma type (e.g., Moutai): Tastes like roasted bread, and the empty cup retains fragrance overnight.
- Strong-aroma type (e.g., Wuliangye): Sweet popcorn-like aroma with a smooth mouthfeel.
- Light-aroma type (e.g., Fenjiu): Crisp green apple notes, perfect with meals.
- Rice-aroma type (e.g., Sanhua): Honey-like sweetness, favored in southern China.
These differences stem from grain varieties, qu types, fermentation temperatures, and aging times.
4. How to Choose Baijiu?
Check Labels
- Pure grain baijiu lists only “water, sorghum, wheat.”
- Avoid bottles labeled “edible alcohol” or “flavorings”—these are flavored blended liquors with harsher tastes.
Choose Reliable Sources
Buy from official stores or old-established distilleries like ours in Guizhou Maotai Town, offering authentic Moutai-style baijiu at lower prices without compromising quality.
Select by Age
- Daily drinking: 3-5 years (affordable and smooth).
- Gifts/collecting: 10+ years (prestigious and complex).
In Short
Baijiu is the magic of grain, time, and craftsmanship. For the best experience: choose pure grain varieties, age them properly, and store in a dark, sealed place.