hina C Cocktail Craze from THE MOST POPULAR SPIRIT YOU’VE NEVER HEARD OF
FOOD + DRINK
By Gary Wollenhaupt
M Most Americans have never heard of one of the most popular distilled liquors in the world, baijiu. The most widely consumed spirit in China, baijiu (bye-joe), is made from fermented grains, most commonly sorghum, but also rice and wheat. It’s distinguished by its unique fermentation process in dirt pits or stone reservoirs. Baijiu is having its moment as the latest darling of the craft cocktail boom, substituting in recipes for traditional drinks like the negroni and sex on the beach. But be careful; baijiu can pack a punch, with alcohol content ranging from 35% to 68%. That’s why its nicknames include “Chinese white spirit” and “firewater.”
bottle, at room temperature or slightly warmed. It is never served chilled. Technically, baijiu is not a specific type of drink; it is a category of drinks. There are four basic styles or types, with many regional variations. Baijiu is classified by what translates as “aroma,” although that may be one of those words without a direct correlation in Western languages. Strong aroma: Most associated with Sichuan Province, strong aroma can be found practically anywhere in China. The intense flavors of pineapple, banana, white pepper, and anise stand up to the famously hot flavors of its home province. The base is made from sorghum and other grains that are fermented in earthen pits. Light aroma: Most common in northern China, light aroma flows from sorghum
fermented in stone jars or pits. The resulting spirit can be 120 proof, with flavors of pear, bitter herbs, and dried apricot. Sauce aroma: Sorghum fermented in stone brick pits in Guizhou Province produces a spirit with a soy sauce-like aroma. Flavor notes express mushrooms, caramelized fruit, and fermented beans. Rice aroma: With a fermentation base of long- and short-grain rice, Westerners find it a more approachable flavor to introduce them to the world of baijiu. It originates from Guangxi province in the southeast. Your taste buds will detect flavors of rice, grass honey, and flower tea.
It’s generally enjoyed with food rather than on its own, served in a ceramic jug or clear glass
If you’d like to experiment on your own, try mixing a cocktail with cold press vegetable juices such as carrot, celery, and cucumber. Keep the ratio of baiju rather small until you get used to the powerful aromas. Baijiu can be hard to find in North America. If your favorite liquor store doesn’t stock it, try a Chinese grocery store.
26 | FINK’S JEWELERS MAGAZINE
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