1. Alcohol

Any liquid containing sugars will produce alcohol through fermentation. Alcohol can be categorized into several types, including methanol and ethanol. Methanol is toxic; ingestion can lead to poisoning and even death. Ethanol, on the other hand, is non-toxic and can stimulate the nervous system and circulation. However, excessive consumption of ethanol can also cause poisoning. The primary component of alcoholic beverages is ethanol, commonly known as alcohol—a colorless, transparent liquid with a pleasant aroma that is highly flammable and volatile. Its boiling point is 78°C, and its freezing point is -114°C.

2. Alcohol content

The alcohol content in alcoholic beverages is expressed as proof, typically using either the metric or U.S. system of measurement.

(1) Metric alcohol strength. The metric alcohol strength, expressed as a percentage or degree, refers to the volume proportion of alcohol contained in the liquid at 20°C. For example, if a certain liquor contains 38% alcohol by volume at 20°C, it is referred to as 38 degrees.

(2) U.S. proof. In the U.S., alcohol strength is expressed in proof, which refers to the alcohol content in a liquor that reaches 50% by volume at 20°C. For example, if a certain liquor contains 38% alcohol by volume at 20°C, its proof would be 76.

In addition, there is also the imperial alcohol strength, denoted by Sikes, though it is less commonly used.

3. Alcoholic beverages

Alcoholic drinks refer to any beverage suitable for consumption that contains between 0.5% and 75.5% alcohol. In contrast, non-alcoholic drinks—commonly known as soft drinks—are beverages that do not contain alcohol.

4. Harmful Components in Baijiu

1. Methanol: Can cause poisoning, blindness, and even death; even small amounts can trigger adverse symptoms such as headaches.

2. Fusel oils: Excessive levels can cause headaches—commonly referred to as “getting the head” or becoming easily intoxicated.

3. Lead (PB), arsenic (As), and antimony (Sb) all cause poisoning.

II. Classification of Alcoholic Beverages

1. Classified by manufacturing method

(1) Brewed liquor. Brewed liquor refers to alcoholic beverages made from ingredients such as fruits and grains, which are fermented and then filtered or pressed. Typically, these liquors have an alcohol content below 20 degrees and are relatively mild in terms of stimulation. Examples include wine, beer, and yellow rice wine.

(2) Distilled spirits. Also known as strong spirits, distilled spirits are alcoholic beverages produced by first fermenting ingredients such as fruits and grains, then distilling the resulting fermented liquid to extract alcohol. Distilled spirits have a relatively high alcohol content—generally above 20 degrees—and tend to be more pungent and stimulating. Examples include brandy, whisky, and various Chinese baijiu.

(3) Blended Liquors. Blended liquors refer to beverages made by adding a certain amount of fruits, spices, medicinal herbs, or other ingredients to various brewed wines, distilled spirits, or edible alcohol, then undergoing filtration or distillation. Examples include bayberry liquor, bamboo-leaf green liquor, three-snake liquor, ginseng liquor, liqueurs, and vermouth.

2. Classified by alcohol content

(1) High-proof spirits. High-proof spirits refer to alcoholic beverages with an alcohol content of 40 degrees or higher, such as brandy, rum, Moutai, and Wuliangye.

(2) Medium-strength liquor. Medium-strength liquor refers to alcoholic beverages with an alcohol content between 20 and 40 degrees, such as Kongfu Jiajiu and Wujia Pi.

(3) Low-alcohol beverages. Low-alcohol beverages refer to drinks with an alcohol content of 20 degrees or lower, such as yellow wine, wine, and Japanese sake.

3. Classified by commercial operation

Chinese liquors are typically categorized using a commercial classification system, dividing them into the following five categories:

(1) Baijiu. Baijiu is a distilled spirit made from grains, often referred to as “shaojiu” due to its relatively high alcohol content. It is characterized by its colorless and transparent appearance, pure texture, rich and mellow aroma, and complex flavor profile.

(2) Huangjiu. Huangjiu is a traditional Chinese alcoholic beverage made from ingredients such as glutinous rice, ordinary rice (typically Japonica rice), and millet. It gets its name from the golden-yellow color of its liquid. It is characterized by its mellow, fragrant aroma, harmonious flavor profile, and increasing fragrance with age; it is also rich in nutrients.

(3) Fruit wines. Fruit wines are fermented beverages made from fruits, fruit juices, and other fruit-based ingredients. They are mostly named after the fruit used, such as wine, hawthorn wine, apple wine, and lychee wine. They are characterized by their vibrant colors, rich fruity aromas, mellow and delightful wine flavors, and high nutritional value.

(4) Medicinal liquor. Medicinal liquor is a type of blended alcoholic beverage made by soaking various Chinese herbal medicines in finished distilled spirits—primarily baijiu. It is an alcoholic drink with high nutritional, nourishing, and medicinal value.

(5) Beer. Beer is an alcoholic beverage brewed from ingredients such as barley and hops. It is characterized by a distinct aroma of malt and hops, a pure and refreshing taste, high nutritional value, appetite-stimulating properties, and aids in digestion.

4. Classified by fragrance type

1. Sauce-aroma type (Moutai)

2. Strong-Aroma Type (Wuliangye, Luzhou Laojiao)

3. Light-Aroma Type (Fenjiu, Baofeng)

4. Rice-Aroma Type (Guilin Sanhua Liquor)

5. Other aroma types: (a) Medicinal-scented Dongjiu—now renamed Dongxiang; (b) Special-scented Siti; (c) Combined-scented Baiyunbian and Kouzi Jiao; (d) Fengxiang-style Xifeng Liquor; (e) Sesame-scented Jingzhi; (f) Fermented-bean-scented Yubingshao Liquor)

III. Aroma Types of Chinese Baijiu and Their Typical Representatives

I. The Origin of Baijiu Flavor Profiles

The style of liquor is composed of three major elements: color, aroma, and taste. It makes perfect sense to classify liquors according to their aromatic categories. Yet in our daily lives, when we talk about the aroma profiles of liquors, we’re usually referring specifically to baijiu. Why then don’t we classify other colored liquors or foreign spirits by their aromas? The reason is that for colored liquors—such as wine—Western countries have established a comprehensive set of regulations that strictly govern everything from raw materials to production processes. Moreover, these wines are clearly labeled on their packaging, enabling consumers to easily identify them. As a result, countries around the world either adopt or draw inspiration from these Western approaches in their own regulatory practices.

II. Classification of Baijiu Aromas

Currently, the aroma types of baijiu are mainly divided into five categories: sauce-aroma, strong-aroma, light-aroma, rice-aroma, and other aroma types. (In 1993, the state also introduced the “combined-aroma” and “phoenix-aroma” types.) The first four aroma types are relatively well-established and are moving toward standardization and formalization. In addition to these four established aroma types, there are many excellent liquors with their own distinctive characteristics; their aromas, flavors, and production techniques not only differ from those of the standardized aroma types but also feature unique processes and flavor profiles of their own.

1. Sauce-Aroma Type: Also known as Maotai Aroma, this style is exemplified by Guizhou Moutai liquor. The sauce-aroma baijiu derives its name from the distinctive sauce-like aroma reminiscent of fermented beans. Because it originates from the production techniques of Moutai, it is also referred to as Maotai Aroma. This type of liquor is elegant and refined, with a rich, full-bodied character that offers a complex and lingering finish. Moutai itself serves as the quintessential model for this aroma category. According to domestic research data and instrumental analyses, its aroma contains over 100 trace chemical components. When the bottle is first opened, one is immediately greeted by an exquisite and delicate fragrance—this is the "front aroma." As one continues to sniff carefully, the sauce-like aroma emerges, accompanied by a sweet, roasted fragrance. After drinking, even after the glass has been emptied, a subtle yet elegant scent of vanillin and rose lingers in the empty cup—a fragrance that persists for five to seven days without fading. This phenomenon is famously known as the "empty-cup aroma," or "after-aroma." The front aroma and after-aroma complement each other seamlessly, blending into a harmonious and uniquely exceptional whole. Besides Moutai, among nationally renowned liquors, Langjiu from Sichuan is also celebrated as a prominent sauce-aroma baijiu. Other sauce-aroma baijiu brands from Guizhou include Xijiǔ, Huaijiǔ, Zhenjiǔ, Qianchunjiǔ, Yiniánchunjiǔ, Jinhu-chun, Zhuchunjiǔ, and Guichangchun.

2. Strong-Aroma Type: Also known as Luzhou-Aroma Type, this style is exemplified by Sichuan’s “Luzhou Laojiao Tequ.” Wines of the Strong-Aroma type are characterized by their rich and intense aroma, mellow and sweet taste, harmonious fragrance, sweet initial flavor, smooth finish, and a long, clean aftertaste—these qualities serve as the primary criteria for assessing the quality of Strong-Aroma baijiu. The brewing process primarily uses sorghum as the main ingredient, employs medium-temperature Daqu as the saccharification and fermentation agent, and utilizes the mixed-steaming-and-repeated-mash method. The fermentation vessels are aged clay pits, and the fermentation cycle lasts 2 to 3 months. The aging period ranges from 1 to 3 years. Besides Luzhou Laojiao, other well-known brands such as Wuliangye, Gujing Gongjiu, Shuanggou Daqu, Yanghe Daqu, Jiannanchun, and Quanxing Daqu also belong to the Strong-Aroma category. Additionally, Guizhou’s Ya Xi Jiaojiu, Xishui Daqu, Guiyang Daqu, Anjiu, Fengrong Jiaojiu, Jiulong Yejiu, Bijie Daqu, Guiguan Jiaojiu, and Chishui Touqu are all classified as Strong-Aroma baijiu. Guizhou boasts numerous high-quality, renowned Strong-Aroma baijiu brands that stand out as outstanding representatives within this style.

3. Light-Aroma Style: Also known as Fenxiang Style, this style is primarily represented by Fenjiu from Xinghuacun, Shanxi Province. Light-aroma baijiu boasts a clear, fragrant, and mellow aroma; its taste is pure, smooth, and soft, with well-balanced flavors and a clean, refreshing finish. The light-aroma style essentially embodies the fundamental aromatic characteristics of traditional Chinese baijiu. The brewing process uses sorghum as the primary ingredient, employs low-temperature qu as the saccharification and fermentation agent, and follows a “clear steaming and firing” two-stage refining technique. Fermentation takes place in earthenware jars, with a fermentation cycle lasting 21 to 28 days and an aging period of one year. Light-aroma baijiu features a delicate, fragrant aroma and a sweet, smooth, and refreshing taste—this is a classic old-style baijiu exemplified by Fenjiu from Xinghuacun, Shanxi Province, which is why it’s also referred to as the “Fenxiang Style.” In terms of ester content, it is lower than both the strong-aroma and sauce-aroma styles. Additionally, Baofeng Liquor and Special Huanghelou Liquor are also classified as light-aroma baijiu.

4. Rice-Aroma Style: Rice-aroma liquors, exemplified by Guilin Sanhua Liquor, are a type of small-qu starter rice wine that has been a time-honored traditional Chinese liquor. These wines boast a delicate, elegant, and pure honey-like aroma; upon tasting, they feel soft and smooth on the palate, leaving a crisp, refreshing finish with a delightfully lingering aftertaste—offering a sense of simplicity and authenticity. Made from rice as the primary ingredient, these liquors use small-qu starters as saccharifying and fermenting agents, cement pools as fermentation vessels, and undergo semi-solid-state fermentation followed by liquid-state distillation. The fermentation cycle lasts about one week, and the aging period is at least six months. Representative examples of this style include Guilin Sanhua Liquor, Quanzhou Xiangshan Liquor, and Guangdong Changle Shao—a variety of small-qu rice wines.

5. Jianxiang Type: Often referred to as the blended aroma type, this category of baijiu features two or more dominant aroma profiles. In terms of brewing techniques, it draws on the essence of light-aroma, strong-aroma, and sauce-aroma baijius, and is uniquely developed on the basis of inheriting and promoting traditional brewing methods. The styles among different jianxiang-type baijius can vary considerably—some even differ dramatically from one another. These liquors exhibit distinct aromas in their nose, on the palate, and in their aftertaste, presenting a multi-aroma profile within a single bottle. Representative examples of jianxiang-type baijiu include Guizhou Dongjiu and Hubei Baiyunbian Liquor. Dongjiu boasts a unique style that combines the rich, aromatic qualities of daqu baijiu with the mellow, smooth, and pleasantly sweet characteristics of xiaoqu baijiu, creating an exceptionally distinctive flavor profile.

6. Other fragrance types:

1. Special Type: Represented by Jiangxi Zhangshu’s “Si Te Liquor,” this type is characterized by the simultaneous presence of three aromas—strong, light, and sauce-like—offering an elegant, refreshing fragrance with harmoniously balanced layers.

2. Sesame-Aroma Type: Represented by Shandong’s “Jingzhi Tequ” baijiu, this style features a subtle soy sauce aroma and a rich fragrance, accompanied by a delicate scent of toasted sesame and caramelized notes.

3. Soy Sauce Aroma Style: Represented by Yu Bing Shao from Foshan, Guangdong. This liquor boasts a crystal-clear, jade-like clarity, a distinctive soy sauce aroma, a rich yet mellow and smooth taste, and a refreshing, clean finish. The liquor is made by soaking small-qu distillate with lard from fat pigs.

4. Soft and Mild, Elegant: These are new fragrance types that have emerged in recent years, exemplified by Yanghe Blue Classic and Jinshiyuan Liquor.

Other types of fragrant Chinese baijiu are those whose aroma profiles and dominant aromatic compounds remain to be further defined due to their unique production processes and distinctive styles, or those that primarily exhibit one aroma profile while also incorporating elements of other profiles.

This type of liquor is typically represented by Dongjiu. Its stylistic characteristics include a rich and fragrant aroma, a pleasant medicinal scent, a mellow and sweet taste, and a refreshing finish. In addition, the renowned Xifeng Liquor also belongs to another category of baijiu—specifically, the sesame-aroma style (with Shandong Jingzhi Liquor as its representative). Both these styles have emerged from other baijiu categories to become distinct aroma types and varieties in their own right.

Among the well-known local liquors in Guizhou, aside from Dongjiu, Pingba Jiaojiu, Yunjiu, Zhuchang Jiaojiu, Jinsha Jiaojiu, Quanjiu, and Shanyue Laojiao—all of which employ the large- and small-qu brewing technique—each boasts its own distinctive aroma and style and belongs to other aroma types.