World Spirits

Baijiu

China

Baijiu: the world's most-consumed spirit and China's national fire — a clear distillate from sorghum and grains, fermented with qu starter in pits or jars, in styles from sauce-aroma to light-aroma.

What it is

Baijiu: the world's most-consumed spirit and China's national fire — a clear distillate from sorghum and grains, fermented with qu starter in pits or jars, in styles from sauce-aroma to light-aroma. Origins: distillation in China is at least 700 years deep (some claim far older); Maotai's rise made baijiu the state banquet spirit. Made from: sorghum (gaoliang), often with wheat, rice, corn and peas; qu (a brick of moulds and yeasts) drives solid-state fermentation. How it's made: 1) Ferment grain in mud pits or jars. 2) Steam-distil the fermented grain. 3) Age in clay or steel; blend. Served: warm or room temperature in tiny cups, always with food and toasts ('ganbei!'). Flavor: by family — sauce-aroma (soy, umami), strong-aroma (pineapple, funk), light-aroma (clean, floral). Strength: 35-65%, famously 52%. Culture: baijiu is China's business and banquet currency — toasting is the contract. See also: Huangjiu, Shaoxing Wine.

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