Baiju is a Chinese vodka that few have heard of, let alone tasted.
They produce and drink the original product for the most part in China itself, as well as in Hong Kong and Taiwan. In terms of its composition and consistency, the drink is closest to traditional Russian vodka, stronger options – to moonshine. However, it tastes more pungent.
The alcohol content in baijiu is in the range of 40–60%, sometimes reaching 70–80%.
cocktails with vodka
Baijiu Production Method
A variety of cereals are used as raw materials for manufacturing: from the usual wheat, barley, millet and corn to exotic kaoliang (sorghum), chumiza (black rice) and other plants. Sometimes the composition may include several types of grains or beans at once, as well as additional flavoring ingredients.
Initially, baijiu was made exclusively in family distilleries equipped with special pits. Today, the drink is also produced on an industrial scale.
The classic technology for creating Chinese moonshine includes:
Preparation of raw materials. The grains (beans) are washed, after which they are crushed and scalded with steam or left whole and proceed to the next stage.
Sourdough preparation. The wet cereal mass is pressed and sent to a sourdough pit, where molds and yeasts form in heat and high humidity. This is how they get the leaven. In industrial distilleries, for its preparation, a pre-bred fermentation culture “chu” (“qu”) is used.
Fermentation. The must is placed in ceramic vessels or a clay pit, where it is stored from several months to several years and is constantly replenished with fresh grain mass and sourdough. Excess wort is pressed into briquettes, dried and stored until the next distillation.
distillation. The fermented mass is placed in an ordinary or Chinese still, consisting of a wooden vat and two cauldrons, and distilled several times. The number of distillations may vary depending on the beverage category and manufacturer.
Improving the quality of moonshine. This stage includes aging, filtration and aromatization. On average, the drink ripens for 1-3 years. Traditionally, capacious wicker boxes and wooden boxes treated with adhesive, ceramic vessels are used to store baijiu. Aromatization and filtration of the product are carried out at the request of the manufacturer. As additional ingredients, rose petals, osmanthus flowers, medicinal and meadow herbs, bamboo leaves, tea, hawthorn berries, and sugar are often added. The result is vodka with different flavors and levels of strength.
Baijiu types and brands
There are many classifications of the drink, the most common is based on aromatic characteristics. According to this criterion, the following variants of Chinese moonshine are distinguished:
Sauce
A heavy, caustic drink with a pungent odor and taste, reminiscent, according to the tasters, of soy sauce, medical alcohol, dichlorvos, kerosene and other not the most edible products. It is better to use with marinated snacks. The most famous is “Maotai” from the “Kweichow Moutai Company”. It is drunk not only in China, but also in European countries.
Strong
A sweetish variant of baijiu with a buttery texture and mild flavor. This category includes many high-end brands, the cost of which can reach several thousand dollars. Popular representatives: “Five Grains Liquid of Yibin”, “Wuliangye”, “Liuilingzui”.
Easy
Light, delicate, full-bodied drink with a clean taste. A striking example: “Fenjiu”.
Rice
The group includes all variations of rice distillates, which are often flavored with herbs, tea, fruits. This includes the mildest types of baijiu. Examples: “Tri-Flower Liquor of Guilin”, “Sanhuajiu”.
honeyed
Light, aromatic product with a sweet aftertaste.
Layered
May include different types of distillates from any category. Accordingly, the features of taste, structure, aroma are formed. Popular variant: “Xifengjiu”.
Ways of using
Initially, baijiu was drunk warmed up. This tradition was caused by the need to remove fusel oils, which are present in large quantities in artisanal products. The drink was poured into a copper vessel with a narrow neck and placed on hot coals. Harmful impurities evaporated, and the alcohol was preserved.
A modern drink produced under factory conditions does not need such purification. Therefore, today baijiu is drunk from small ceramic cups, not heated, but eaten plentifully.
The drink is most popular in the northern regions of the country. Of the dishes, national Chinese are best suited, from European cuisine, preference should be given to spicy, spicy and smoked snacks, fatty meat, sausages, sausages. For light types of baijiu, seafood and chicken are suitable.
Relevance: 01.01.2019
Tags: Vodka, mash, moonshine, Vodka brands