Baijiu, China’s national spirit, is one of the world’s most consumed yet most misunderstood liquors. It’s not a single flavor profile, but rather a whole category with complex variations. Baijiu is traditionally categorized by aroma, which is the defining feature of its taste and production method. Here are the four main types:
1. Strong Aroma (浓香型)
- Flavor Profile: Fruity, pungent, rich
- Region: Predominantly Sichuan
- Process: Fermented in mud pits using daqu
- Notable Brands: Luzhou Laojiao, Jiannanchun
This is the most popular style in China and known for its bold, layered flavor.
2. Light Aroma (清香型)
- Flavor Profile: Crisp, floral, mild
- Region: Mostly Shanxi
- Process: Fermented in ceramic jars using xiaoqu
- Notable Brands: Fenjiu, Xinghuacun
Ideal for beginners, light aroma baijiu is smooth and elegant.
3. Sauce Aroma (酱香型)
- Flavor Profile: Savory, umami, smoky
- Region: Guizhou
- Process: A complex, long fermentation and aging method similar to soy sauce brewing
- Notable Brands: Moutai, Langjiu
Considered the most premium and mysterious style, often compared to fine aged whisky.
4. Rice Aroma (米香型)
- Flavor Profile: Sweet, soft, rice-forward
- Region: Southern China (Guangxi, Guangdong)
- Process: Made from glutinous rice
- Notable Brands: Guilin Sanhua, Liuyanghe
This style has a delicate flavor and is often used in southern cuisines or ceremonies.
Each baijiu type offers a unique experience, tied to geography, culture, and tradition. Tasting your way through them is the best way to understand the world of baijiu.