Tag Archives: sour mash

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

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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

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Baijiu basics: sour mash

Having discussed the different styles of baijiu and the basic fundamentals of fermentation, I’d like to turn our attention to the actual business of making baijiu. Every brand has its own tricks, but one popular method in southwestern China is … Continue reading

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