Understanding China’s National Liquor — Baijiu
Baijiu has a long and storied history in China that dates back over a thousand years. Some historians trace its origins back to as early as the 3rd century BC during the Warring States period. However, the drink became most popular during the Tang Dynasty between the 7th10th centuries AD. It was during this era that early forms of distillation techniques began to emerge which allowed it to be produced on a larger commercial scale.
Over the centuries, different regions of China began developing their own unique styles and varieties of it according to the locally available grains and brewing methods. Some of the earliest styles included Shaoxing wine from Zhejiang province and Maotai from Guizhou. Its production became an important part of Chinese culture and it was even used as a tribute good offered to the imperial court. Different varieties took on important roles inChinese traditions like being offered to ancestors during festivals and special occasions.
Chinese Varieties
There are hundreds of varieties produced across China given the diversity of regional styles. However, some of the most popular and renowned styles include:
- Maotai — This light-colored baijiu originates from Maotai town in Guizhou province. It is made primarily from sorghum and can have alcohol contents upwards of 53%. Maotai is considered by many to be the most prestigious of all.
- Wuliangye — Another sorghum-based from Yibin city in Sichuan province. It has a slightly sweeter flavor than Maotai while still possessing potent alcohol warmth.
- Luzhou Laojiao — Associated with China’s Sichuan cuisine, this brown colored rice baijiu has a strong yet mellow umami taste.
- Er guo tou — Meaning “two pieces of head”, it is a fiery made in Shanxi province using wheat and potatoes. Known for its high alcohol content.
- Xifeng Jiu — Produced in northwestern China, it has a golden color and a fresh aromatic profile due to using over 40 types of herbs and grains.
Brewing and Production Process
At its core, baijiu brewing is focused on the fermentation and distillation of grain starch into an alcoholic beverage. The three main grains used are sorghum, rice, and corn — sometimes in combination with other ingredients like glutinous/sticky rice or jujubes.
The grain is first soaked, steamed, and allowed to cool before yeast is added to convert starch sugars into alcohol through fermentation. This mash is then distilled to increase the alcohol concentration, coming out in clear it form. Some may undergo further aging in ceramic jars to develop more complex flavors.
Its distinctive aroma is derived from the wide variety of microbes involved in the natural fermentation process. Un filtered, it can contain bacteria, fungi, yeasts imparting that signature nose of roses, orchids or even “rubbery” notes. The end results span a broad spectrum from dry to syrupy — sometimes exceeding 50% alcohol by volume.
Health Benefits and Risks of Consuming It
As with any distilled spirit, moderation is key when consuming baijiu. However, some studies have shown that in moderation it may provide certain health benefits:
- Lowers risk of stroke — Compounds derived from fermented grains like sorghum act as antioxidants that help regulate blood pressure and lipid levels.
- Aids digestion — Some varieties contain prebiotic fibers and bacteria post-distillation that promote the growth of beneficial gut microbes.
- Anti-inflammatory — Compounds like terpenes and phenolics in it have been shown to reduce inflammation in the body.
On the other hand, risks exist with excess intake. High regular consumption is associated with increased risk of alcohol-related diseases like cancer, liver damage, high blood pressure and more. Proper portion control and hydration is important when enjoying baijiu.
Learning to Enjoy Baijiu
For foreigners, getting acclimated to its strong and complex flavor profile takes some experience. But with the right approach one can develop an appreciation for its intricate nature:
- Start slowly — 1–2 small glasses is plenty at first to allow your palate to adjust without getting overwhelmed.
- Note the aromas — Give it time to open up the nose before drinking. Look for flowers, herbs and other natural ingredients.
- Sip it neat or chilled — Never chase it with other drinks which masks the flavor. Consider it as you would fine liquor.
- Pair with food — Chinese cuisine, like dim sum or hot pot, brings out complementary flavor notes in it that enhance both.
With patience and an open mind, many have discovered can be as nuanced and enjoyable an experience as any other esteemed spirit. Understanding its significance in Chinese culture adds further dimension to appreciating its mystique.
Comments
0 comment