Six World's Leading Distilled Spirits by Gabrielle Cooper-WeiszWorld Federation of Chinese Catering Industry
Baijiu is a traditional Chinese distilled spirit, and is one of the world's six major distilled spirits, along with brandy, whiskey, vodka, rum, and gin.
Yellow Rice Wine by Shanxi Tourism and Culinary Vocational CollegeWorld Federation of Chinese Catering Industry
First, let's explore the historical origins of Chinese baijiu.
Yellow Rice Wine by Shanxi Tourism and Culinary Vocational CollegeWorld Federation of Chinese Catering Industry
The predecessor of Chinese baijiu is huangjiu (yellow wine). Because Chinese brewing technology was not advanced enough in the early days, only low-proof huangjiu could be made.
After the invention of distillation equipment, high-proof distilled spirits were made using fermentation starters. At that time, it was called shaojiu or sorghum liquor, and it was not until 1949 that it was uniformly renamed baijiu.
Song Dynasty Glaze Carved Wine Pot by China Bronze Ware MuseumWorld Federation of Chinese Catering Industry
There are different opinions on when Chinese baijiu originated. One theory is that it originated in the Eastern Han dynasty (25-220 AD), as two brick reliefs from the period depicting distillation were unearthed in Xindu County and Peng County in Sichuan Province. The imagery is similar to the tianguo distillation method of rural Sichuan, which shows that people at that time had some understanding of distillation.
The Origin of Chinese Baijiu by Gabrielle Cooper-WeiszWorld Federation of Chinese Catering Industry
Another theory is that it originated in the Song dynasty (960-1279 AD), as a copper shaojiu pot dating from 1161 to 1189 AD was unearthed in Hebei, which shows that baijiu was already being produced during the Southern Song dynasty.
The most common theory is that it originated in the Yuan dynasty (1271-1368 AD). Li Shizhen's Compendium of Materia Medica, written in the Ming dynasty (1368-1644 AD), states that "Shaojiu is not an ancient method, it was first created in the Yuan dynasty. The method employs… It is as clear as water, with an extremely strong taste. It is called jiulu." This suggests that baijiu originated in the Yuan dynasty.
Chinese Baijiu 2 by Gabrielle Cooper-WeiszWorld Federation of Chinese Catering Industry
There are many types of Chinese baijiu. They are mainly classified based on the raw materials, fermentation starter, and aroma profile.
One of the Raw Ingredient for Baijiu: corn by Shanxi Tourism and Culinary Vocational CollegeWorld Federation of Chinese Catering Industry
Based on the raw materials, baijiu can be classified as:
Grain: Made from sorghum, corn, rice, barley, etc., each with its own characteristics.
One of the Raw Ingredient for Baijiu: sorghum by Shanxi Tourism and Culinary Vocational CollegeWorld Federation of Chinese Catering Industry
In the industry, there is a saying that summarizes the characteristics of different grain liquors: "sorghum is fragrant, corn is sweet, rice is clean, and barley is strong."
One of the Raw Ingredient for Baijiu: potato by Shanxi Tourism and Culinary Vocational CollegeWorld Federation of Chinese Catering Industry
Tuber:
Made from sweet potatoes, potatoes, cassava, etc. The yield is higher than that of grain baijiu, but the quality is not as good.
One of the Raw Ingredient for Baijiu: sugarcane by Shanxi Tourism and Culinary Vocational CollegeWorld Federation of Chinese Catering Industry
Other ingredients: Made from rice bran, sorghum bran, sugar cane, and other agricultural by-products and wild plants that are rich in starch and sugar. Compared with the above two types of baijiu, the quality is slightly lower.
Chinese Baijiu 1World Federation of Chinese Catering Industry
Based on the fermentation starter used:
The fermentation starter acts as a saccharification and fermentation agent in the production process.
One of the Raw Ingredient for Baijiu: barleyWorld Federation of Chinese Catering Industry
Daqu (large starter):
The raw material used in this method is mainly wheat, and sometimes wheat and barley are mixed. It has a mellow flavor and a sweet aftertaste. However, this method consumes more grain and has a long production cycle.
The Step of Making Baijiu: ingredient selection by Gabrielle Cooper-WeiszWorld Federation of Chinese Catering Industry
Science: Daqu is a crude enzyme preparation that results from the natural reproduction of microorganisms. It has good enzyme activity and contains a variety of microorganisms, enzymes, amino acids, etc., and can be used as a saccharification agent and fermentation agent in the liquor production process. It gets its name from the fact that it looks like a large brick.
The Step of Making Baijiu: fermentation by Gabrielle Cooper-WeiszWorld Federation of Chinese Catering Industry
Xiaoqu (small starter):
It is clear and sweet, but not as fragrant as daqu baijiu. Science: Xiaoqu is made by adding a variety of herbs to a daqu base.
The Step of Making Baijiu: filling by Gabrielle Cooper-WeiszWorld Federation of Chinese Catering Industry
Fuqu (wheat bran):
Although the quality is not as high as the two types of baijiu described above, the production cycle is short, the yield is high, and it uses less grain. Science: Fuqu is made using bran as raw material. It is artificially cultivated and the production cycle is short.
The Step of Making Baijiu: blending by Gabrielle Cooper-WeiszWorld Federation of Chinese Catering Industry
Xiaoqu and daqu mixed:
As the name suggests, it is made using xiaoqu first and then daqu. It has a unique quality and style.
Based on aroma profile, baijiu can be classified as:
1. Sauce aroma: Slightly yellow and transparent, with multiple flavors in harmony. Delicate and elegant, with a bold character and a long-lasting aroma that lingers in the empty glass.
2. Strong aroma: Has a strong aroma and a taste of mellow and sweet. The aroma is stronger after drinking, and the aftertaste is long.3. Light aroma: Clear in color, the aroma is soft, the aftertaste is sweet and light.
4. Rice aroma: With a color like amber, it's mellow and sweet.
Baijiu With Various Flavors by Gabrielle Cooper-WeiszWorld Federation of Chinese Catering Industry
Other niche aroma profiles:
1. Fengxiang County aroma: Mellow and elegant, and the various flavors work in harmony. Sweet and refreshing, with a long, clean finish.
2. Medicinal aroma: Slightly medicinal aroma, slightly sour taste, long-lasting aroma, and long aftertaste.
3. Sesame aroma: Smells like sesame.
4. Bean aroma: Has the aroma of fermented black soybeans.
5. Mixed aroma: Strong aroma with a hint of rice aroma
6. Si'te Distillery aroma: A blend of strong aroma, sauce and rice aroma.
