Baijiu

Baijiu (pronounced bye-jyoh) is the national spirit of China and the most consumed distilled beverage in the world, yet it remains relatively unknown to many Western drinkers. This traditional Chinese liquor has been produced for over 600 years, with some historical records suggesting even older origins, and it plays a central role in Chinese culture, cuisine, and celebrations.

Baijiu is made primarily from sorghum, though other grains such as wheat, barley, millet, and glutinous rice may also be used, depending on the regional style. What makes baijiu distinct from most other spirits is its solid-state fermentation process and the use of a fermentation starter known as qu (pronounced “chew”), a culture of yeast, mould, and bacteria that converts the grain’s starch into alcohol.

Fermentation takes place in stone, brick, or earthen pits, sometimes lined with clay, which can be decades or even centuries old. These fermentation pits are crucial to baijiu’s character, as the microbial environment within them imparts deep, complex aromas and flavours that cannot be replicated elsewhere. After fermentation, the grain and mash are distilled in traditional Chinese pot stills, with the spirit often resting or ageing briefly before bottling.

Baijiu Flavour Categories

Baijiu is typically divided into four major flavour styles, each with its own regional origins and production traditions:
• Strong Aroma (Nongxiang) - The most popular style, originating from Sichuan province. Rich, fruity, and complex, with tropical fruit, anise, and umami notes. Famous examples include Luzhou Laojiao and Wuliangye.
• Light Aroma (Qingxiang) - Crisp, clean, and floral, often from northern China, especially Shanxi. Milder and more approachable for newcomers. Fenjiu is a classic representative.
• Sauce Aroma (Jiangxiang) - Deeply savoury and umami-rich, with soy sauce, roasted nut, and aged cheese notes. This style, associated with Guizhou province, includes the famous Kweichow Moutai.
• Rice Aroma (Mixiang) - Made primarily from rice, lighter and sweeter in style, popular in southern China. Examples include Guilin Sanhua Jiu.

There are also niche subcategories, including herbal-infused baijius and experimental modern bottlings.

Flavour and Serving

Baijiu’s ABV typically ranges from 38% to 65%, and its bold flavours can surprise those accustomed to Western spirits. Depending on the style, it can present intense fruit, floral, savoury, or earthy notes. Traditionally, baijiu is served neat at room temperature in small glasses and consumed in a series of toasts during meals and celebrations.

In recent years, baijiu has gained interest in the global cocktail scene, where bartenders use it to add unique depth to drinks. Strong aroma baijius can bring tropical punch to Tiki-style cocktails, while lighter styles pair well with citrus and floral mixers.

Cultural Significance

In China, baijiu is more than a drink, it’s a symbol of hospitality, respect, and connection. It plays a key role in business banquets, weddings, and major festivals like Lunar New Year. Brands like Moutai, Wuliangye, and Fenjiu are household names domestically and are increasingly sought after by collectors abroad.

Our Baijiu selection introduces both classic brands and regional specialties, offering a gateway into this fascinating and complex category. Whether you’re curious to taste the world’s most popular spirit, looking to explore a specific aroma style, or seeking a standout bottle for a cultural celebration, baijiu offers a unique journey through Chinese heritage in every glass.