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- History
- Image
- Serving
- Pricing and The Baijiu Market
- Classification
- Baijiu Brands
- See Also
- External Links
No exact dates are known for the invention of the modern form baijiu as it likely emerged gradually with the development of distillery technology over a long period of time through history. 1. Prototypical alcohol making in China dates back to as early as the Neolithic Agewith archaeological discoveries of alcoholic beverage containers belonging to...
Outside of East Asia, baijiu is widely regarded as an acquired taste. In response to one 2015 article in The New York Times, third-party commenters compared baijiu's aroma and taste profile to "jet fuel, kerosene, poison, nail polish remover, drain cleaner, Burgundy cheeses, and salty garbage water", and the tenor of these remarks was "representati...
Traditional etiquette
The Chinese traditionally serve baijiu neat at room temperature, in small cups or glasses, though drinkware varies by region. It is traditional to drink baijiuwith food rather than on its own, though it is often infused with fruit or medicinal herbs and spices. The ceremonial includes the following steps: 1. Execute the Baili(拜礼) greeting to show respect to the host. 2. Spill a moderate amount of baijiu in the cup onto the ground to show gratitude to nature. 3. Take a sip and taste the baijiu...
Modern etiquette
In modern days, ceremonial parts of the etiquettes are ignored. Commonly with a group of friends or family, the host would initiate with "Cheers for...!" (为...干杯!), and then guests would finish their cups after clinking the glasses. Tasting is also appreciated. Modern bar culture has grown in popularity in China, so has a craving for a twist on the traditional baijiu. In 2007, a report in Time magazine mentioned integrating baijiu into cocktails, and in the years since several bars around the...
Baijiu and Chinese business culture
Chinese business culture is known to be intense. It is believed that one's true self is shown when intoxicated. Therefore, when negotiating a business partnership, there is a tradition of serving high-degree Baijiu on the dinner table, in order to judge one's trustworthiness. There are also folk beliefs, especially in rural China, that consuming alcohol excessively equates to manliness and that one should not reject a serving offered by an elderly or higher-up. Many inexperienced Chinese drin...
Although most baijiu are priced similarly to other liquors with similar alcohol percentage, some high-end baijiu can be highly collectible due to the intricate skills and traditional artisanship involved in the making of baijiu, the age of the baijiu, or the rarity of the bottle etc. With the gifting tradition in some areas of China, sometimes expe...
By aroma profile
Throughout the evolutionary history of baijiu, numerous regional variations in alcohol production technique across the country have been incorporated into baijiu making. The practice of infusing alcohol with herbs, spices, fruits and other ingredients has its roots in traditional Chinese medicine, but is also done purely for flavor. The practice of infusing spirits is a common practice.Baijiu has a distinctive smell and taste that is highly valued in Chinese culinary culture, and connoisseurs...
Regional varieties
Other than by aroma, Baijiu can also differ by styles, production methods, ingredients etc. Regional varieties of Baijiu are often somewhat unique in flavor profile and production method. Some examples of regional varieties include: 1. Daqujiu (大曲酒/大麴酒, Dàqūjiǔ): Originally from Sichuan. This liquor is made with sorghum and wheat quand is fermented for two to three months in mud pits. Nongxiang type baijiu. 2. Erguotou (二鍋頭, èrguōtóu, lit. "head of the second pot") is a variant of Qingxiang t...
Baijiu are often distinguishable by distillery. The distinct aroma and taste profile is likely to be the specialty of that region. Therefore, often the name of the brand is the same as the name of the baijiu and the distillery. However, bigger brands tend to have a series of different types of baijiu as well as their signature baijiu. Beginners are...
AFP video on YouTubeShōchū (Japanese: 焼酎) is a Japanese distilled beverage. It is typically distilled from rice, barley, sweet potatoes, buckwheat, or brown sugar, though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes, or even carrots. Typically shōchū contains 25% alcohol by volume,[1] which is weaker than baijiu ...
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