{"id":4757,"date":"2021-08-17T12:31:52","date_gmt":"2021-08-17T02:31:52","guid":{"rendered":"http:\/\/localhost\/testsite\/wordpress\/wordpress\/?page_id=4757"},"modified":"2022-09-01T22:06:26","modified_gmt":"2022-09-01T12:06:26","slug":"baijiu","status":"publish","type":"page","link":"https:\/\/www.spiritsofchina.com.au\/en\/baijiu\/","title":{"rendered":"BAIJIU"},"content":{"rendered":"\t\t
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UNDERSTANDING BAIJIU<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Becoming a Baijiu Master<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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While remaining mysterious to most of Australians, baijiu is becoming more and more popular. We now see baijiu on the menus of every Chinese restaurants, boutique bars and hotels, and your local bottle shops. We can even find their place in events such as Australian Open. It is time to know baijiu, before everyone is talking about it.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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What is baijiu?<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBaijiu, pronounced bye-joe, is a drinks category that encompasses all traditional Chinese grain spirits. Baijiu is most commonly distilled from sorghum, but is also be made from rice, wheat, corn and millet. Made across China, the clear liquor differs significantly by region and style, and different types of baijiu can be as distinct as whiskey is to tequila.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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What is baijiu?<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBaijiu, pronounced bye-joe, is a drinks category that encompasses all traditional Chinese grain spirits. Baijiu is most commonly distilled from sorghum, but is also be made from rice, wheat, corn and millet. Made across China, the clear liquor differs significantly by region and style, and different types of baijiu can be as distinct as whiskey is to tequila.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tCheck out our baijiu blog for more interesting knowledge and facts about baijiu.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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How is baijiu made?<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tBaijiu is a distilled liquor, which means the making will go through a process of distillation to concentrate the alcoholic content, just the same as all other distilled liquor, such as whisky and vodka. Necessary steps before distillation involve saccharification and fermentation, whereas ageing and blending are steps that come after the distillation. Made from sorghum, an ancient Chinese grain which is a gluten free, low GI superfood, baijiu making normally go through four major steps: raw material preparation, saccharification and fermentation, distillation, ageing and blending.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Baijiu is a distilled liquor, which means the making will go through a process of distillation to concentrate the alcoholic content, just the same as all other distilled liquor, such as whisky and vodka. Necessary steps before distillation involve saccharification and fermentation, whereas ageing and blending are steps that come after the distillation. <\/p>

Made from sorghum, an ancient Chinese grain which is a gluten free, low GI superfood, baijiu making normally go through four major steps: raw material preparation, saccharification and fermentation, distillation, ageing and blending.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Know more about sorghum<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Know more about sorghum<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Saccharification and fermentation<\/span><\/span><\/th>\n\t\t\t \t\t\t\t 		\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tStep 3
Distillation<\/span><\/span><\/th>\n\t\t\t \t\t\t\t 		\n\t\t\t\t\t\t\t\t\t\t\t\t\t\tStep 4
Ageing and blending<\/span><\/span><\/th>\n\t\t\t \t\t\t\t <\/tr>\n\t\t\t <\/thead>\n\t\t\t \t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\tBAIJIU<\/span>\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t \t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\tThe baijiu production process includes two kinds of
raw materials: the stuff that produces alcohol and all
other ingredients (mainly sorghum) and the stuff that
help the transformation (called Qu, also grain based).
After cleanup, the grains are steamed, allowing the
interaction with the yeast agent Qu that is rich in
micro-organisms.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\tOnce Qu is added and blended with the steamed
sorghum, good bacteria start to cultivate. In a short
period of time, the mixture is transferred to
fermentation pit where saccarification and
fermentation take place at the same time by the
power of Qu. At a carefully monitored temperature
and humidity level Qu keeps enriching the flavours
and aromas of the liquor.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tWhen the baijiu recipe is ready to be distilled, it is
poured into a still for the purpose of extraction of the
essence within the fermented substance. These
ingredients are heated through steam, and the
vapours that arise and captured and cooled in
condenser. Whereas most spirits are distilled from a
liquid mash, baijiu is always distilled from a solid or
semi-solid from.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tWhereas western distillers often age their products
in wooden casks to impart flavours, baijiu ageing is
done mainly to naturally alter the composition of the
distillate. Stored commonly in terracotta jars in
cellars or even natural caves, the maturation
sometimes can years. Blending is not essential
depending on the traditions. But most will be diluted
before bottling.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t \t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tWHISKY<\/span>\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t \t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tAll whisky starts as raw grain\u2014in the case
of malt whisky, barley. Steaming is not a part of the process.
\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tSaccarification involves processes such as malting
and mashing. Without Qu, sugar can only be
transformed to alcohol through malting.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tMalt whiskies are usually distilled in pot stills whiles
grain whiskies, such as bourbon in column stills. Pot
stills are very similar to those used in baijiu
production.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tNearly all whiskies are aged in wood\u2014usually oak\u2014
containers. Bourbon must be aged in new charred
oak barrels.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t \t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tVODKA<\/span>\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t \t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tPotato is often considered the most traditional
recipe, but the most common raw materials are a
mixture of cereal grains, including sorghum.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tRaw materials are heated with yeast and water.
Fermentation then takes place in the mash.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tMixture is strained out before distillation. Flavours
are \u201cunwelcome\u201d for vodka in some way. Column
stills are commonly used to reach the purity of the
liquor.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\tSince traditional vodkas are flavourless and smooth,
many vodka makers will add an extra step to their
production line\u2014filtration. No blending required in
vodka making.\t\t\t\t\t\t\t\t\t\t\t\t<\/div><\/div>\n\t\t\t\t\t\t\t\t\t\t\t<\/td>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/tr>\n\t\t\t \t\t\t <\/tbody>\n\t\t\t<\/table>\n\t\t<\/div>\n\t \t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<\/div>\r\n<\/div>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

BAIJIU<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

WHISKY<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

VODKA<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Step 1<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Raw material preparation<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

The baijiu production process includes two kinds of raw materials: the stuff that produces alcohol and all other ingredients (mainly sorghum) and the stuff that help the transformation (called Qu, also grain based). After cleanup, the grains are steamed, allowing the interaction with the yeast agent Qu that is rich in micro-organisms.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

All whisky starts as raw grain\u2014in the case of malt whisky, barley. Steaming is not a part of the process.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Potato is often considered the most traditional recipe, but the most common raw materials are a mixture of cereal grains, including sorghum.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Step 2<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Saccharification and fermentation<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Once Qu is added and blended with the steamed sorghum, good bacteria start to cultivate. In a short period of time, the mixture is transferred to fermentation pit where saccarification and fermentation take place at the same time by the power of Qu. At a carefully monitored temperature and humidity level Qu keeps enriching the flavours and aromas of the liquor.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Saccarification involves processes such as malting and mashing. Without Qu, sugar can only be transformed to alcohol through malting.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Raw materials are heated with yeast and water. Fermentation then takes place in the mash.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Step 3<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Distillation<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

When the baijiu recipe is ready to be distilled, it is poured into a still for the purpose of extraction of the essence within the fermented substance. These ingredients are heated through steam, and the vapours that arise and captured and cooled in condenser. Whereas most spirits are distilled from a liquid mash, baijiu is always distilled from a solid or semi-solid from.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Malt whiskies are usually distilled in pot stills whiles grain whiskies, such as bourbon in column stills. Pot stills are very similar to those used in baijiu production.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Mixture is strained out before distillation. Flavours are \u201cunwelcome\u201d for vodka in some way. Column stills are commonly used to reach the purity of the liquor.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
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\n\t\t\t\t\t

Step 4<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t

Ageing and blending<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Whereas western distillers often age their products in wooden casks to impart flavours, baijiu ageing is done mainly to naturally alter the composition of the distillate. Stored commonly in terracotta jars in cellars or even natural caves, the maturation sometimes can years. Blending is not essential depending on the traditions. But most will be diluted before bottling.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Nearly all whiskies are aged in wood\u2014usually oak\u2014containers. Bourbon must be aged in new charred oak barrels.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t

Since traditional vodkas are flavourless and smooth, many vodka makers will add an extra step to their production line\u2014filtration. No blending required in vodka making.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Know more about Qu<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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How to taste baijiu?<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.\u00a0<\/p>

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.<\/p>

\u00a0Here we have a Baijiu Flavour Wheel for you to discover the amazing complexity of baijiu. Click here to download.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Know more about Qu<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Major baijiu styles<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The key to understand baijiu is understanding baijiu styles. Baijiu is not just a drink, but a category of drinks. According to the standard classification published in 2021, there are as many as eighteen styles according to their production, region, and flavours. Out of all these eighteen, there are four major styles that every baijiu drinker should know: strong aroma, light aroma, sauce aroma and rice aroma.\u00a0<\/p>

It is worth noticing that translated as \u201caroma,\u201d the styles are not classified according to the nose but more of a complex of notes and palate. Think these styles as differences in their flavours as a whole.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Baijiu\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Know more about baijiu flavours<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Strong aroma<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Strong\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tPopular throughout China, strong-aroma baijiu is
most commonly associated with Sichuan Province.
It is an assertive, fruity drink built to battle with the
region\u2019s molten hot cuisine. And much like that
\ncuisine, it is popular throughout the country. Strong
\naroma is the biggest sub-category of baijiu by
market \nshare and volume, accounting for more
than two- \nthirds of all baijiu production.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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TYPICAL CHARACTERISTICS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nose<\/strong>:Tropical fruit
Flavours<\/strong>: Pineapple, banana, anise, white pepper,
grass
Ingredients<\/strong>: Sorghum, sometimes mixed with other
grains.
Fermentation vessel<\/strong>: Earthen pits<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div>\n

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Light aroma<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tThe pride of Northern China, light-aroma baijiu
brings the heat to a frigid region. Traditionally
fermented in stone jars, it can also be distilled in pits.
It is with short production cycles and easy to
produce, but high-end light aroma baijiu can be
unique in flavours and the intensity of the cool
climate style. Moreover, it\u2019s deadly strong, often
bottled at 60% alc\/vol or higher.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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TYPICAL CHARACTERISTICS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tNose<\/strong>: Cooked rice
\nFlavours<\/strong>: Rice, flower tea, grass, honey
Ingredients<\/strong>: Long-grain rice, short-grain
rice
\nFermentation vessel<\/strong>: Stone jars\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div>\n
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Sauce aroma<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tWhich sauce? Soy sauce. Popular with China\u2019s
movers and shakers, it is almost synonymous with its
hometown Moutai, in southwest China\u2019s Guizhou
Province. It is distilled from sorghum fermented
repeatedly in stone brick pits. As a style it is known
for an intricate production process and a rich umami
flavour. It is as challenging and rewarding a category
as any of them.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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TYPICAL CHARACTERISTICS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tNose<\/strong>: Soy sauce, roasted herbs
\nFlavours<\/strong>: Fermented bean, mushrooms,
caramelised fruit
\nIngredients<\/strong>:\u00a0Sorghum, peas, wheat
\nFermentation vessel<\/strong>:\u00a0Stone brick pits\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div>\n
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Rice aroma<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Rice\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tMellow and approachable rice aroma baijiu comes
from the south-eastern provinces Guangxi and
Guangdong, where some highest quality of rice fields
are located. This type of baijiu is distilled entirely from
rice fermented with rice-based Jiuqu. Different from
other types, it is inseparable from South China\u2019s folk
winemaking tradition and the world of baijiu is a
good deal richer because of it.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nose<\/strong>: Cooked rice
Flavours<\/strong>: Rice, flower tea, grass, honey
Ingredients<\/strong>: Long-grain rice, short-grain rice
Fermentation vessel<\/strong>: Stone jars<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t<\/div>\n<\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Strong aroma<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Popular throughout China, strong-aroma baijiu is most commonly associated with Sichuan Province. It is an assertive, fruity drink built to battle with the region\u2019s molten hot cuisine. And much like that cuisine, it is popular throughout the country. Strong aroma is the biggest sub-category of baijiu by market share and volume, accounting for more than two-thirds of all baijiu production.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Nose<\/strong>: Tropical fruit
Flavours<\/strong>: Pineapple, banana, anise, white pepper, grass<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Ingredients<\/strong>: Sorghum, sometimes mixed with other grains.
Fermentation vessel<\/strong>: Earthen pits<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Light aroma<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The pride of Northern China, light-aroma baijiu brings the heat to a frigid region. Traditionally fermented in stone jars, it can also be distilled in pits. It is with short production cycles and easy to produce, but high-end light aroma baijiu can be unique in flavours and the intensity of the cool climate style. Moreover, it\u2019s deadly strong, often bottled at 60% alc\/vol or higher.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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TYPICAL CHARACTERISTICS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nose<\/strong>:\u00a0 Floral, melon<\/span>
Flavours<\/strong>: Dried apricot, pear, bitter herbs, pine<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Ingredients<\/strong>: Sorghum
Fermentation vessel<\/strong>: Stone jars or pits<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Sauce aroma<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tWhich sauce? Soy sauce. Popular with China\u2019s movers and shakers, it is almost synonymous with its hometown Moutai, in southwest China\u2019s Guizhou Province. It is distilled from sorghum fermented repeatedly in stone brick pits. As a style it is known for an intricate production process and a rich umami flavour. It is as challenging and rewarding a category as any of them.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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TYPICAL CHARACTERISTICS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nose<\/strong>:\u00a0Soy sauce, roasted herbs<\/span>
Flavours<\/strong>: Fermented bean, mushrooms, caramelised fruit<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Ingredients<\/strong>:\u00a0Sorghum, peas, wheat<\/span>
Fermentation vessel<\/strong>:\u00a0Stone brick pits<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Rice aroma<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\tMellow and approachable rice aroma baijiu comes from the south-eastern provinces Guangxi and Guangdong, where some highest quality of rice fields are located. This type of baijiu is distilled entirely from rice fermented with rice-based Jiuqu. Different from other types, it is inseparable from South China\u2019s folk winemaking tradition and the world of baijiu is a good deal richer because of it.\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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TYPICAL CHARACTERISTICS<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Nose<\/strong>: Cooked rice
Flavours<\/strong>: Rice, flower tea, grass, honey<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Ingredients<\/strong>: Long-grain rice, short-grain rice
Fermentation vessel<\/strong>: Stone jars<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Major baijiu styles<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tLearn more<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

UNDERSTANDING BAIJIU Becoming a Baijiu Master While remaining mysterious to most of Australians, baijiu is becoming more and more popular. We now see baijiu on the menus of every Chinese restaurants, boutique bars and hotels, and your local bottle shops. We can even find their place in events such as Australian Open. It is time …<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-4757","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.spiritsofchina.com.au\/en\/wp-json\/wp\/v2\/pages\/4757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.spiritsofchina.com.au\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.spiritsofchina.com.au\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.spiritsofchina.com.au\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.spiritsofchina.com.au\/en\/wp-json\/wp\/v2\/comments?post=4757"}],"version-history":[{"count":331,"href":"https:\/\/www.spiritsofchina.com.au\/en\/wp-json\/wp\/v2\/pages\/4757\/revisions"}],"predecessor-version":[{"id":16385,"href":"https:\/\/www.spiritsofchina.com.au\/en\/wp-json\/wp\/v2\/pages\/4757\/revisions\/16385"}],"wp:attachment":[{"href":"https:\/\/www.spiritsofchina.com.au\/en\/wp-json\/wp\/v2\/media?parent=4757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}