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In ancient Maotai Town, the aroma is said to waft for ten miles.
In ancient Maotai Town, the aroma is said to waft for ten miles.
How much do you know about baijiu culture?
2022-11-29
Aromatized liquor refers to a type of alcoholic beverage made by soaking a certain amount of fruits, spices, medicinal herbs, or other ingredients in various brewed wines, distilled spirits, or edible alcohol, followed by filtration or distillation. Examples include bayberry spirit, bamboo-leaf green liquor, three-snake liquor, ginseng liquor, liqueurs, and vermouth.
Baijiu is closely intertwined with our daily lives—virtually every household, to some extent, has the habit of drinking it. It is the essence of China’s five grains and cereals, and also serves as a catalyst in Chinese culinary traditions.
Alcohol is the carrier of Chinese nation’s etiquette and civilization. Whether it’s weddings, birthday celebrations, expressions of gratitude, funerals, seasonal festivals, housewarming ceremonies, banquets for guests, welcoming and seeing off travelers, or farewells—alcohol is present in every occasion. If you can drink, you should also understand wine! Today, we’ll give you a detailed introduction to the cultural knowledge of baijiu.
1: Classification of Baijiu
(1) Classified by the primary raw materials used:
① Grain-based spirits. Examples include: sorghum liquor, corn liquor, and rice liquor, etc.
② Dried melon wine (in some regions referred to as sweet potato wine or yam wine).
③ Substitute raw spirit. Examples include: rice bran spirit, bean curd residue spirit, sorghum bran spirit, and rice bran spirit, among others.
(2) By production process, they can be classified as:
① Solid-state distilled liquor. ② Liquid-state distilled liquor, commonly known as “mass-market” liquor.
③ Aromatized baijiu. This type of baijiu is produced by blending fragrances into baijiu made via the solid-state fermentation method or alcohol produced via the liquid-state fermentation method.
④ Spiced baijiu. This type of baijiu is produced by flavoring and blending alcohol made via the liquid-state fermentation method.
(3) According to the saccharification and fermentation agent, they can be classified as:
① Daqu liquor. Baijiu brewed using daqu (referring to the shape of the qu).
② Xiaoqu liquor. Solid- or semi-solid-state fermented baijiu brewed using xiaoqu; liquors made with xiaoqu are collectively referred to as rice-aroma liquors. ③ Kuaiqu liquor.
(4) Classified by alcohol content:
① High-proof liquor (primarily referring to liquors around 60°).
② Low-proof liquor (generally refers to liquor reduced to around 54°).
③ Low-alcohol liquor (generally referring to baijiu with an alcohol content below 39%).
(5) By manufacturing method:
1. Brewed alcohol
Fermented beverages are alcoholic drinks made by fermenting ingredients such as fruits and grains, followed by filtration or pressing. They generally 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
Distilled spirits, also known as strong spirits, are alcoholic beverages produced by first fermenting ingredients such as fruits and grains, then distilling the resulting fermented liquid to concentrate the 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 liquor
Aromatized liquor refers to a type of alcoholic beverage made by soaking a certain amount of fruits, spices, medicinal herbs, or other ingredients in various brewed wines, distilled spirits, or edible alcohol, followed by filtration or distillation. Examples include bayberry spirit, bamboo-leaf green liquor, three-snake liquor, ginseng liquor, liqueurs, and vermouth.
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