Baijiu facts for kids
A glass and bottle of “Jiugui” (酒鬼) brand baijiu
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| Type | Distilled beverage |
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| Country of origin | China |
| Region of origin | East Asia |
| Alcohol by volume | 35–65% |
| Proof (US) | 56–130 |
| Color | Clear |
| Variants | light aroma, strong aroma, sauce aroma, rice aroma, phoenix aroma, mixed aroma, chi aroma, sesame aroma, medicine aroma, extra-strong aroma, special aroma, laobaigan, small qu baijiu |
| Related products | shōchū, soju, huangjiu, mijiu, sake |
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"Baijiu" in Chinese characters
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| Chinese | 白酒 | ||||||||||||||||||||||
| Literal meaning | "white (clear) liquor" | ||||||||||||||||||||||
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| Alternative Chinese name | |||||||||||||||||||||||
| Simplified Chinese | 烧酒 | ||||||||||||||||||||||
| Traditional Chinese | 燒酒 | ||||||||||||||||||||||
| Literal meaning | burnt (distilled) liquor | ||||||||||||||||||||||
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Baijiu (Chinese: 白酒; pinyin: báijiǔ; literally "white (clear) liquor"), also known as shaojiu (烧酒/燒酒), is a Chinese colourless liquor typically coming in between 35% and 60% alcohol by volume (ABV). Each type of baijiu uses a distinct type of qū for fermentation unique to the distillery for the distinct and characteristic flavour profile.
Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or Job's tears (Chinese: 薏苡 yìyǐ) in their mash bills. The qū starter culture used in the production of baijiu is usually made from pulverized wheat grain or steamed rice.
Because of its clarity, baijiu can appear similar to several other East Asian liquors, e.g. Japanese shōchū (25%) or Korean soju (20–45%), but it often has a significantly higher alcohol content (35-60%).
Contents
History
No exact dates are known for the invention of the modern form baijiu as it likely emerged gradually with the development of distillery technology over a long period of time through history.
- Prototypical alcohol making in China dates back to as early as the Neolithic Age with archaeological discoveries of alcoholic beverage containers belonging to that period.
- A systematic distillery process was likely developed during the Han Dynasty (202 BC-220 AD) with archeological finds of brick arts depicting distilling scenes.
- The first proto-baijiu was likely made during the Tang Dynasty (618-907) as the drink was described by poets Bai Juyi (白居易) and Yong Tao (雍陶) at the time.
- The flourishing of commerce and urbanisation during Song Dynasty (960-1279) likely had popularised alcohol consumption with a boom of Jiuguan (酒馆, 'pub, bar') in major cities.
- By this time the proto-baijiu was likely to be only about 15% ABV as literature from the time recorded "bowls of alcohol consumed" suggesting that it must have been weaker than the modern form baijiu.
- During the Yuan Dynasty (1271-1368), Middle Eastern distillery technology spread to China, which probably improved the existing distillery techniques, allowing for higher-degree distilled alcohol to be possible.
- The distillation technology matured as baijiu began to resemble its modern form around the Ming Dynasty (1368-1644). Detailed description of Baijiu was recorded in Bencao Gangmu (本草纲目, Compendium of Materia Medica) by Li Shizhen.
- Baijiu continued to evolve with the refinements of baijiu making techniques over the centuries until today.
Baijiu is characterized by solid-state fermentation and distillation using a grain culture called qū, which allows for simultaneous saccharification and fermentation. This is a typical feature of liquors produced in East Asia. Chinese baijiu is always distilled from grain, produced in batches and blended.
Serving
Traditional etiquette
The Chinese traditionally serve baijiu neat at room temperature, in small cups or glasses, though drinkware varies by region. It is traditional to drink baijiu with food rather than on its own, though it is often infused with fruit or medicinal herbs and spices.
The ceremonial includes the following steps:
- Execute the Baili (拜礼) greeting to show respect to the host.
- Spill a moderate amount of baijiu in the cup onto the ground to show gratitude to nature.
- Take a sip and taste the baijiu, and tell the host your opinion.
- Finish the baijiu in the small glass in one go after the Ganbei (干杯, 'Cheers') and clinking of glasses.
Note that the host should initiate and invite for a cup, and the guest should reply with a cup.
Modern etiquette
In modern days, ceremonial parts of the etiquettes are ignored. Commonly with a group of friends or family, the host would initiate with "Cheers for...!" (为...干杯!), and then guests would finish their cups after clinking the glasses. Tasting is also appreciated.
Baijiu and Chinese business culture
Chinese business culture is known to be intense. When negotiating a business partnership, there is a tradition of serving high-degree Baijiu on the dinner table. There are also folk beliefs, especially in rural China, that consuming alcohol excessively equates to manliness and that one should not reject a serving offered by an elderly or higher-up.
Images for kids
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A bottle of Maotai (Moutai) produced in 1998 has an estimated price range of HK$195,000-293,000 (US$25,000-37,600) in an auction in Hong Kong in 2017.
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Baijiu made in Australia using locally grown sorghum, barley and wheat.
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The remains of a historical Jiannanchun (剑南春) distillery.
See also
In Spanish: Baijiu para niños
