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Baijiu is China’s native spirit and the most-consumed spirit in the world by volume. The name means “white spirits” in Mandarin, and, much like whiskey, production of baijiu is highly variable from one region to another. Four major styles of baijiu are recognized: rice aroma, light aroma, strong aroma, and sauce aroma, and each is quite distinct from one another. Most Chinese baijiu is made from a base of sorghum, but many other grains (particularly rice) can be used. Fermentation of baijiu can involve months of lingering in an earthen pit, with wild yeast and other organisms doing their thing to give baijiu its signature funk.

Top Baijiu Posts:

Exploring the 4 Major Styles of Baijiu