Baijiu

What is Baijiu?

Baijiu is a clear, high-proof spirit distilled from grains, most often sorghum, but sometimes rice, glutinous rice, wheat, barley, millet, or job's tears. It is colorless and ranges from 35% to 60% alcohol by volume. The drink is known for its distinctive aroma and taste, which can be delicate, fruity, mellow, or bold, depending on the style. Baijiu is usually served neat in small glasses, and its fragrance is a key part of its appeal in Chinese culinary culture.

Where does Baijiu come from?

Baijiu’s roots go back to early alcohol making in China, with evidence from the Neolithic Age. Distillation techniques developed over centuries, with significant advances during the Han and Yuan dynasties. The drink as it is known today took shape in the Ming dynasty, when distillation matured. Baijiu’s production relies on solid-state fermentation with a starter called qū, a method typical of East Asian liquors. Its many regional styles reflect centuries of local adaptation and innovation.

How is Baijiu made?

To make baijiu, grains such as sorghum are fermented with a starter called qū, which is made from wheat or rice. The fermentation process happens in stone or mud pits, depending on the style. After fermentation, the mash is distilled to produce a clear spirit. The resulting liquor is often blended and aged, and sometimes infused with fruits, herbs, or spices for added flavor. Each aroma style uses its own combination of grains, fermentation vessels, and qū.

How and when is Baijiu eaten?

Baijiu is traditionally served at room temperature in small cups, usually alongside food. It is a central part of Chinese banquets, celebrations, and business meals. Drinking customs often involve toasts, with the host inviting guests to drink together, sometimes finishing the glass in one go after a toast. In modern times, baijiu is also used in cocktails, but its main role remains in social gatherings and festive occasions.

Kinds of Baijiu

Baijiu comes in several main aroma styles: light (delicate and floral), strong (fruity and mellow), sauce (bold and umami, reminiscent of fermented bean paste), and rice (mild and clean). Each region has its own famous brands and production methods. Some styles use only sorghum, while others blend different grains. There are also niche types, such as those infused with herbs or aged with pork fat, and mixed-aroma varieties that combine elements of different styles.

What Baijiu means

Baijiu is deeply woven into Chinese social life, from everyday meals to major festivals and weddings. It plays a key role in business culture, where drinking together is seen as a way to build trust. The spirit is also a popular gift, with some high-end bottles valued for their craftsmanship and rarity. Baijiu is the world’s most consumed liquor, with most of it enjoyed in China, but it is gaining recognition abroad.

Questions people ask about Baijiu

Good reading and sources

• Baijiu on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data