The Ancient Spirit of China - Baijiu

Baijiu is a clear, colorless distilled alcoholic beverage that is commonly referred to as Chinese liquor. Originating from China thousands of years ago, baijiu makes up over 50% of the distilled spirits market in China today. It has become an integral part of Chinese culture and plays an important role in Chinese cuisines, social gatherings and business dealings. However, baijiu remains relatively unknown outside of China due to its strong aroma and taste. Let us learn more about this ancient Chinese spirit.

History and Production Methods

The history of baijiu can be traced back to as early as the Shang Dynasty around 1600-1046 BC, where archaeological evidence shows that a type of distilled spirit was being produced. Over the centuries, different production methods were developed across China giving rise to various regional styles of baijiu. The two main production methods used today are:

Solid-State Fermentation - This traditional method involves mixing starch materials like sorghum or wheat with a starter culture known as “Daqu” in containment bins or vats. The starter aids in the fermentation of starch into alcohol through a solid-state process lasting several months. Popular styles produced this way include Maotai and Wuliangye.

Liquid State Fermentation - A more modern process where the raw materials are first mixed with water and fermented in tanks. This speeds up the fermentation process to just a few days. Liquor styles made through this method tend to have a lighter taste and includes Fenjiu from Shanxi Province.

Varieties and Regional Styles
The inputs and production techniques give rise to a wide variety of Baijiu styles across China. Some of the major regional varieties include:

Maotai - Produced in Quhai province using primarily sorghum, this variety is considered a pinnacle of baijiu and often used for special occasions and gifting. With an alcohol content up to 53%, it has a complex aroma and smooth flavor.

Wuliangye - Another prestigious sorghum-based baijiu from Yibin in Sichuan province. Distinguished by its mellow taste, it pairs well with spicy Sichuan cuisine.

Fenjiu - Made in Shanxi province using a combination of wheat and sorghum, this lighter style baijiu at around 38-45% ABV is favoured for everyday drinking.

Baijiu and Chinese Cuisine & Culture
Baijiu plays an integral role in Chinese culture, and is commonly enjoyed alongside meals or used in cooking. The traditional Chinese dining table is always accompanied by baijiu, which aids digestion and enhances flavours. Chicken cooked in baijiu, fish soup with baijiu or baijiu hotpots are very popular dishes across China. Baijiu is also an indispensable part of social gatherings and business settings, where it is used to cement relationships and toast important occasions. Various agricultural and seasonal festivals also involve traditional rituals that use baijiu. The reverence for baijiu in Chinese society is reflected by the status of top varieties which are treated as prized possessions.

Gaining Popularity Overseas
With the growing global influence of Chinese culture and cuisine, baijiu is increasingly finding new drinkers outside of mainland China. Major baijiu producers are actively promoting their products through overseas cultural festivals, tradeshows, and representative offices. Foreign liquor stores now stock top Chinese brands like Moutai alongside foreign whiskeys and rums. High-end bars and restaurants are featuring baijiu cocktails and pairings to introduce novel drinking experiences to international patrons. Though the taste takes some getting used to for unaccustomed drinkers, gourmet explorers are able to appreciate baijiu for its rich heritage and complex characteristics once initiated into its ways. With changing tastes globally, baijiu seems poised for rising popularity on the world stage as an authentic Chinese experience.

Baijiu has come a long way from its origins thousands of years ago to become ingrained in Chinese culture today. Through evolving production techniques and regional variations, it offers a diverse repertoire of distinct flavor profiles. More than just a alcoholic beverage, baijiu plays significant social and ritualistic roles in Chinese society. While an acquired taste for some, baijiu offers a fascinating window into Chinese traditions for those willing to explore this unique Chinese spirit. After withstanding the test of time on its home turf, baijiu seems to be on course for increasing popularity with wider global audiences in the future.

 

 

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