By volume, baijiu may be one of the world’s most popular spirits but few beyond its place of origin know of the nuances behind this drink. Predominantly made from sorghum, this traditional Chinese spirit is not dissimilar to other East Asian liquors like Korean soju or Japanese shochu but almost always has a higher alcohol content.
Despite gaining popularity in Asia, baijiu is still considered an acquired taste beyond the continent. As complex as whiskey, gin, and other liquors, we’re shedding some light on this spirit with five things you probably didn’t know about baijiu.
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Baijiu can be made from different grains
Different types of baijiu (Photo: Instagram / @kinsman.hk)
While baijiu is most commonly distilled from sorghum, it can comprise a variety of traditional Chinese grain-based spirits. Baijiu can be made from corn, millet, rice, wheat, or more, with each grain resulting in different characteristics.
It is said that baijiu made from sorghum is fragrant, ones made from rice are clean, and baijiu made from corn is sweet.
Baijiu is one of the world’s best-selling alcohols
A bottle of Kweichow Moutai baijiu (Photo: Instagram / @cantonblue.london)
Step aside, soju. Baijiu is coming for your crown. Around 5.5 to 17 billion litres of baijiu are reportedly sold each year, with the global baijiu market being worth US$167 billion as of 2023, accounting for nearly 90 per cent of alcohol sales in China.
To put the sheer volume of baijiu consumed into context, that’s enough to fill around 6,000 Olympic-sized swimming pools.
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The spirit can be categorised into four aromas
A rare bottle of baijiu (Photo: Instagram / @sothebyswine)
Generally speaking, most forms of baijiu can be classified by four aroma profiles—sauce aroma, strong aroma, light aroma, and rice aroma. The term ‘sauce aroma’ is associated with baijius that are reminiscent of soy sauce with long-lasting aromas.
As its name suggests, strong aroma baijius are famed for robust, potent profiles while light aroma baijius are known for more delicate, floral flavours. Rice aroma baijius are often compared to sake, thanks to its mellow profile.
The invention of baijiu was gradual, with no exact dates able to be pinpointed
Two bottles of baijiu (Photo: Instagram / @untourfoodtours)
The process of making alcohol in China dates back to the Neolithic Age, with what historians believe to be the predecessor to modern-day baijiu following long after in the Tang Dynasty or around 618-907. No exact date of origin can be agreed on as some sources credit the Eastern Han Dynasty with its creation while others cite the Song or Yuan Dynasties with the invention of baijiu, after the invention of distillation equipment. What we do know, however, is that baijiu has been popular for centuries.
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Baijiu (in moderation) may be good for you
Baijiu being poured (Photo: Instagram / @mingriverbaijiu)
Just like the claims that support the health benefits of red wine, baijiu is similarly hailed for its antioxidant qualities. It has been said that consuming baijiu in moderation may support cardiovascular and gut health while possibly lowering cholesterol, improving blood circulation, and even boosting the immune system.
However, as with every form of alcohol, drinking excessive amounts will lead to compromised liver function, high blood pressure, and more.
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