What Is Chinese Baijiu? China’s Iconic Spirit Explained

What is Chinese baijiu?

Baijiu (白酒, “white liquor”) is the best-selling spirit in the world by volume, thanks to its enormous domestic market in China. It is a clear spirit usually bottled between 35 and 60 per cent ABV, with 52 to 53 per cent common for premium styles.

Despite the name, baijiu does not taste like vodka. It is fermented, savoury and fragrant, often with notes of tropical fruit, soy, sesame, aged cheese or flowers. First-time drinkers often find it surprising, which is part of its charm.

How is baijiu made?

Most baijiu uses sorghum, sometimes mixed with rice, wheat, corn or glutinous rice. The grain is steamed, mixed with a mould-based starter called qu, and fermented in pits or vessels. Unlike most spirits, baijiu is fermented as a solid mass rather than in liquid, which is called solid-state fermentation.

The fermented grain is distilled, often several times, and the spirit is then aged in clay jars or stainless steel before blending. Fermentation in old mud pits can add distinctive aromas, which is why some producers treasure their oldest pits.

What are the main aroma styles?

Baijiu is classified by aroma. Sauce aroma (jiangxiang), made famous by Moutai, is savoury, nutty and complex. Strong aroma (nongxiang) is fruity and powerful, such as Luzhou Laojiao and Wuliangye. Light aroma (qingxiang) is clean and delicate, such as Fenjiu. Rice aroma (mixiang) is soft and gentle, from southern China.

If you are new, light aroma is the easiest entry point, while sauce aroma is the most intense and most prized. There are other, rarer styles too, but these four cover most of what you will find.

Why is Kweichow Moutai so famous?

Kweichow Moutai is made in Maotai town in Guizhou province and is China’s best-known baijiu. It is a sauce-aroma baijiu made through a long, multi-stage process and aged for years before blending. Its prestige as a national gift and banquet spirit has made it one of the world’s most valuable spirits brands.

You can see it in our baijiu collection, including the Kweichow Moutai Flying Fairy 53% and Moutai by Camus.

Explore: Shop baijiu

How do you drink baijiu?

Baijiu is traditionally drunk from tiny cups, usually with food. The toast “ganbei” (“dry cup”) is common at banquets, though you can sip rather than finishing every serving. Serve it at room temperature, and take your time to notice how the flavour changes.

Baijiu is also increasingly used in cocktails, where it can add a savoury, fruity layer. Start with small measures, because it is strong.

What food goes with baijiu?

Baijiu was built for Chinese food. Sauce aroma pairs well with rich braised meats and Sichuan dishes, strong aroma with spicy and oily food, and light aroma with seafood and subtle flavours. Drinking it alongside a meal softens its intensity.

If you are curious about other Asian spirits, see our guide to soju, Korea’s most popular spirit.

How should you start with baijiu in Australia?

Begin with a smaller or lower-priced bottle to see whether you like the style, and choose by aroma category. Shui Jing Fang from Chengdu, such as the Red Fortune, is a good way to try a strong-aroma style before moving to premium sauce aroma.

Store bottles upright, away from heat and sunlight. Buyers must be 18 or over, and standard-drink labels will help you keep count.

How is baijiu used in cocktails?

Bartenders use baijiu for its savoury, fruity and funky character. A baijiu Margarita swaps tequila for light-aroma baijiu with lime and orange liqueur. A baijiu Old Fashioned replaces whisky with a bolder baijiu and a touch of sugar. A baijiu Mule uses ginger beer and lime.

Start with a small measure, since the strong flavours can dominate. Lighter, cleaner baijiu works best for mixing, while premium sauce aroma is better sipped neat.

What is the etiquette of drinking and gifting baijiu?

Baijiu is central to Chinese banquets, business meetings and celebrations. It is poured for others first, usually starting with the guest of honour or eldest, and glasses are raised for toasts such as ganbei. You can sip rather than empty the glass each time, especially if you do not want to drink too much.

Premium bottles, especially Moutai, are popular as gifts, often presented in red boxes. If you are giving baijiu, choose a recognised brand and keep the packaging.

How do you avoid fake baijiu?

Counterfeit baijiu, especially of high-value brands such as Moutai, is a known problem. Buy from reputable retailers, check packaging quality, seals, labels and batch codes, and be suspicious of unusually low prices.

Store bottles upright and away from sunlight. Open bottles keep well because of the high alcohol content. Browse genuine bottles in our baijiu collection. Buyers must be 18 or over.

How do you start with baijiu if you have never tried it?

Taste a small amount first and smell it before drinking, because the aroma is often a surprise. Sip rather than shoot, and let it sit on your tongue. Try it with food, since it softens the intensity.

Choose a lighter aroma style for your first try. Many people dislike baijiu the first time and love it later, so give it a few tastings. Take notes on what you smell: fruit, soy, sesame, cheese or flowers.

If you enjoy it, explore the aroma categories one by one. Sauce aroma is a good second step, followed by strong aroma. As always, buyers must be 18 or over.