Chinese baijiu and vodka are both distilled spirits, so why do I wake up after drinking vodka with no obvious hangover, but feel terrible after baijiu? Let me share my personal drinking experiences.
As someone who rarely drinks baijiu (even in winter, I prefer ice-cold beer—warm beer is disgusting no matter the brand), my tolerance is low. Half a jin (250ml) of baijiu is my limit; beyond that, I enter blackout mode.
Growing up with Erguotou (a harsh baijiu), I’ve never been fond of Western spirits. My first encounter with Jack Daniel’s left me horrified—its sharp, paint-thinner aroma made my head throb just from smelling it. Some say, “Mix it with soda or green tea!” But can that diluted “alcohol” even be called real liquor? I’ll pass.
1. My Experience Drinking Vodka vs. Baijiu
Vodka (40% ABV, standard bottle):
- Aroma: No fragrance at all—just a faint alcohol smell.
- Texture: Crystal-clear, no legs on the glass. Tastes like watered-down ethanol (though I’ve never actually drunk diluted alcohol).
- Sensation: No burning on the tongue! This is its biggest win over baijiu, which forces me to endure that fiery “là” sensation with every sip.
- Drinking Ritual: I use tiny 50ml cups for shots. No need for heavy snacks—cold appetizers suffice since there’s no spice to balance.
- Effects: After 500ml, my body warms up and I start sweating, but my mind stays clear. The next day? Slight dizziness, no headache, and zero alcohol breath—the polar opposite of baijiu’s lingering stench.
Baijiu (43% ABV, solid-state fermented):
- Aroma: Strong and fragrant (its key selling point!), with notes varying by qu (fermentation starter) and aging.
- Hangover: Headache guaranteed. The dreaded “alcohol odor” seeps from my pores for hours.
2. What I Think is the Biggest Difference
Both spirits start with fermentation and distillation. The real divergence happens after distillation:
- Vodka: Distilled to high purity, then filtered through charcoal and diluted to 40% ABV.
- Baijiu: Aged in ceramic jars for mellowing, then blended to desired strength.
Key Insight:
- Charcoal Filtration (vodka) removes more fusel oils and methanol—the culprits behind hangovers.
- Aging (baijiu) softens harshness but can’t eliminate impurities as effectively.
Lovers of baijiu’s aroma will stick with tradition, while those who mix drinks might prefer vodka’s neutral canvas. To each their own!
Final Thought: If you want to avoid hangovers, vodka’s filtration beats baijiu’s aging. But if you crave that fiery ritual, baijiu remains king—just stock up on aspirin.