Distillation of baijiu in China dates back at least 2,000 years with technology becoming closer to its modern form during the Ming Dynasty. The traditional base grain is sorghum but rice, maize, barely and wheat may also be used. Similar to sake production, a simultaneous saccharification and fermentation takes place alongside fermentation. Historically this took place in pits in the ground or buried ceramic jars. Distillation apparatus varies and has changed over time; whilst wooden and bamboo stills are sometimes still in use, stainless steel pot stills are more common. Baijiu is traditionally aged in clay jars, the porosity of which permit interaction with the environment. The 'du' ageing method involves jars made using clay from Shaanxi province which are sealed and buried for several years which allows an earthy and smoky flavour to develops. The 'yuan' method uses ceramic jars giving a floral and fruity character. Finally, 'liang' maturation is ageing in wooden barrels which may be made of chestnut, mulberry or redwood. These three maturation styles distinguish the key styles of baijiu.

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