Tag Archives: fermentation

Baijiu basics: sauce aroma

They call it sauce-aroma, jiangxiang 酱香, as in soy sauce-aroma. The dreaded saucy sauce is a leveler of foreign palates. I’ve made no secret on this blog that sauce-aroma is my least favorite baijiu category, and recent taste tests conducted … Continue reading

Posted in Baijiu basics | Tagged , , , , , , , , , , | 2 Comments

Baijiu basics: strong aroma

Full disclosure: I live in Sichuan and think its strong-aroma baijiu is the best spirit China produces. But the Chinese seem to have my back on this one. Somewhere between about twenty-five and seventy percent[1] of the baijiu on the … Continue reading

Posted in Baijiu basics | Tagged , , , , , , , , , , | 1 Comment

Baijiu basics: light aroma

Hello from the UK, baijiu buddies. Away on holiday for the moment, so I will be updating infrequently for the rest of the month, but I wanted to post another category breakdown to hold you over. Qing xiang 清香, light aroma, … Continue reading

Posted in Baijiu basics | Tagged , , , , , , , , | Leave a comment

Making baijiu made simple

Apologies for the absence last week, I was travelling sans VPN and the Chinese government hates wordpress almost as much as they love baijiu. It was not an entire loss, though, because during this moment of introspection it dawned on … Continue reading

Posted in Baijiu basics | Tagged , , , , , , , | 7 Comments

The birth of baijiu, part III: The national drink?

This is the final installment in a three-part series exploring the question: “When did the Chinese first start drinking baijiu?” In part one we learned that the Chinese first had the technology to distill alcohol during the Han Dynasty (25-200AD). In … Continue reading

Posted in Baijiu basics, Historical oddity | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment