The basics of baijiu drinking are simple. In China baijiu is traditionally served neat and at room temperature, at mealtimes in the company of others, usually through a series of communal toasts followed by shots from tiny glasses.
In terms of serious tasting, it is very similar to whisky tasting, where three major aspects are to examined – grain flavours, yeast flavours and wood flavours. Instead of wood flavours, baijiu tasting will focus on ageing flavours, which come from the interaction of the compositions within baijiu.
Here we have a Baijiu Flavour Wheel for you to discover the amazing complexity of baijiu. Click here to download.