Baijiu: China's Popular Spirit with a Rich History and Complex Flavor

Baijiu is a white liquor that has been produced and consumed in China for over 2,000 years. The name translates to "white alcohol" and it is most commonly distilled from sorghum, though wheat and rice are also used.

Traditional Baijiu production involves a natural fermentation process using qu (麇), a mixed culture of fungi and yeasts. The grains are first soaked, steamed, and molded to develop flavors. They are then placed in vats to ferment for several weeks or months. The fermented mash is distilled once or twice to increase the alcohol content.

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