For the average person, it’s important to know how to distinguish between good and bad baijiu, as some bottles in daily life might be fake or of poor quality. Have you ever noticed how some people can tell a wine’s quality with just one sip, while you’re left speechless? Why does drinking some baijiu leave you with a headache the next day, while others don’t? Today, we’ll share some practical methods to help you evaluate the quality of most baijiu.
Oil Diffusion Test
High-quality baijiu is rich in esters and aldehydes, giving it a slight oil-dissolving property. To test, add a drop of edible oil to the baijiu. If the oil naturally spreads and sinks evenly, it’s a sign of good quality.
Clear and Slow-Flowing Appearance
When poured into a glass, high-quality baijiu is crystal clear and transparent. Gently swirl the glass, and you’ll notice the liquid flows more slowly than water. This is because baijiu contains various trace elements that enhance its viscosity and richness.
Silky, Slightly Astringent Feel
Rub a drop of baijiu between your fingers. If it feels silky yet slightly astringent, similar to warm chocolate, it’s likely good baijiu. This texture comes from a thin ester film formed by the long-term interaction and fusion of esters and water molecules in the spirit, giving it a smooth yet slightly gritty feel.
Strong Surface Tension
Pour good baijiu into a clean glass, and it will form a slight overflow above the rim due to its strong surface tension. This happens because high-quality baijiu contains complex compounds centered around trace metals like selenium, zinc, and iron, which give the liquid a robust structure.
Slow, Even Spread on Paper
Drop baijiu onto a paper towel. If it spreads slowly and evenly with minimal water-like edges, it’s a sign of quality. The slow spread is due to the differing densities of alcohol and water, combined with the fermentation process. In premium baijiu, the qu (fermentation starter) enhances the fusion of water and esters, resulting in a tight spread with small water traces.
Aromatic Grain and Fermentation Notes
Pour a small amount of baijiu into your palm, rub until dry, and sniff. High-quality baijiu will have a strong aroma of grains and fermentation. This is a simple way to test quality, as premium baijiu undergoes strict production processes to eliminate off-flavors like husk, mold, or cellar odors, preserving the natural grain character.
Smooth and Lingering Taste
True high-quality baijiu is smooth on the palate, stimulates saliva, and feels rich and rounded when “chewed.” It has a long, pleasant aftertaste.
Distinctive Bubbles When Inverted
Turn the bottle upside down. In good baijiu, bubbles will distribute evenly, rise slowly with clear gaps, and disappear gradually while the liquid remains clear. The size and density of bubbles vary due to alcohol content and ethyl acetate levels. Fine, dense bubbles indicate high-quality baijiu, while coarse, sparse bubbles suggest lower quality.
Lasting Aroma in an Empty Glass
Let a glass that held baijiu sit overnight. The next day, smell it. High-quality baijiu will retain a strong, pleasant aroma, while low-quality spirits will likely leave no scent. This “empty glass fragrance” isn’t exclusive to sauce-aroma baijiu; most grain-based baijiu share this trait.
Turbidity Test with Water
Pour a small amount of baijiu into a glass and add some pure water. Good baijiu will turn cloudy, and when swirled, the alcohol and water fully blend, with esters forming a colloidal state. The cloudiness remains transparent and persists for a long time. At a social gathering, avoid adding water to baijiu, as it may cause embarrassment if noticed. If the liquid doesn’t turn cloudy after adding water, it’s likely low-quality baijiu—unless it’s pure alcohol like vodka.
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