Li , born in the 1980s, embarked on an extraordinary career path after graduating with a master’s degree from Massey University in New Zealand in 2013. Returning to China as an overseas returnee, she delved into the world of Baijiu, becoming a sommelier whose daily routine involves an intense focus on this traditional Chinese spirit.
Academic Background and Career Start
Li’s educational journey abroad equipped her with a global perspective, but it was her return to her hometown, Shaoyang in Hunan Province, that led her to Xiangjiao Liquor Industry in 2013. When she first joined, her mentor repeatedly emphasized, “Blending Baijiu is a task that demands patience and cannot be rushed.” Initially, these words were just advice, but as she immersed herself in the work, she came to understand their profound truth.
The Rigorous Work of Baijiu Tasting
Li’s work as a Baijiu sommelier is far from the glamorous image many might imagine. Every day, she meticulously tastes over forty varieties of Baijiu, sampling each type two to three times. “After each tasting session, I don’t even feel like eating,” she admits. The extensive tasting has taken a physical toll—so much so that she often finds her tongue blackened and her nasal cavity numb by the end of the day.
In the past four years alone, she has tasted tens of thousands of Baijiu types. A Baijiu sommelier uses sensory evaluation techniques to assess liquor quality, guide brewing, storage, and blending processes, and develop new products. They must be able to clearly perceive and describe the aroma and taste of raw liquor. During the tasting process, Li records in real-time, taking samples, numbering them, and analyzing the taste. She then compares each sample with the raw liquor standards. Any liquor that doesn’t meet the criteria is downgraded. Every cup of liquor receives her utmost attention.
The Art of Baijiu Blending
Creating a high-quality Baijiu is a painstaking process. It involves selecting base liquor, which forms the foundation of the spirit, and flavoring liquor, which adds unique characteristics. Then comes the crucial step of “勾调” (blending), where different base liquors are combined, and the precise dosage of flavoring liquor drops is determined.
Li uses a micro-syringe measured in ten-thousandths of a milliliter as her flavoring tool. A tiny difference of just one drop can lead to a vast disparity in the final taste. “A Baijiu blender is like a makeup artist,” she explains. “We use our skilled hands to transform raw liquor into more fragrant and distinctive spirits.” This process requires thousands of repeated experiments, each involving continuous failures and explorations.
Awards and Recognition
Li’s dedication hasn’t gone unnoticed. Not long ago, she was named “The Most Beautiful Craftsman” in Shaoyang City. Many people believe she is well-deserving of this honor, especially considering she gave up promising opportunities abroad to pursue this career. She has also received numerous other honors and has served as a judge in many international spirits competitions.
When asked about others’ comments, Li remains humble. On January 31st, she simply said, “This is my choice. Since I’ve chosen this job, I’ll do it well.” Her story is a testament to the passion and perseverance required to master the art of Baijiu tasting and blending.