What is Baijiu?
Baijiu, or Shaojiu, is China's national spirit and literally means "white spirit". It is a colourless spirit generally between 35%-60% ABV, usually made from fermented sorghum, although other grains can be used. For example, southeastern Chinese styles use rice, wheat and barley among other grains. Each Baijiu uses a grain culture called a qu, which unique properties allows starches to convert to sugars at the same time as fermentation, where sugars are turned to alcohol, contributing massively to their unique flavour profile.
It's history is undocumented, but the first proto-baijiu was likely made during the Tang dynasty (618–907) and then flourished under the commercialisation and urbanisation under the Song dynasty (960–1279). Nowadays, whilst one of the most widely consumed spirits worldwide, it is really only so because of the vast size and popularity of it in China. Outside of oriental Asia, it takes a more adventurous palate.
What does Baijiu taste like?
Baijiu can be compared to burnt rubber, kerosene, varnish and nail polish. These are pretty adverse characterisations that a western palate is definitely shocked by on first taste, but if you consider the power of a peaty scotch, a harsh grappa or a robust schnapps, you might think twice about this overly harsh description. After all, hundreds of millions of Chinese people drink and enjoy it!
Key Styles of Baijiu
Qingxiang - a delicate and dry style with a soft, smooth mouthfeel. It has dried fruit and floral notes. Typically, it is made from sorghum fermented in a stone vessel.
Mixiang - This is Baijiu distilled from polished rice. It is clean and approachable for new drinkers to Baijiu who might be more familiar with Vodka.
Nongxiang - Typically distilled from sorghum again, sometimes in combination with other grains and fermented in mud pits. It is sweet and mellow with flavours of pineapple, banana and anise.
Jiangxiang - The boldest style made from sorghum fermented in stone brick pits. It has layers of umami flavour making it like marmite - you either love it or hate it!
There are a number of other niche styles including "Chi" xiang in which they add pork fat during the ageing process. There are also various regional styles where production methods and ingredients can vary giving them unique profiles.