The process begins with fermenting sorghum, a type of grain known for its resilience and rich flavour. The fermented mash is then distilled, capturing the essence of the sorghum alcohol.

This distilled spirit is aged in clay jars, allowing it to develop its distinct aroma and taste. The result is a potent and flavorful Chinese liquor that ranges from sweet and floral to bold and savoury, depending on the type and region of production.

Typically enjoyed with food due to its high alcohol content, baijiu can be savoured straight-up in shots or sipped slowly. Recently, the trend of mixing baijiu with other flavours in cocktails has gained popularity, adding a modern twist to this traditional drink.

In China, baijiu is often served during formal dinners and celebrations, playing a crucial role in toasts and social rituals. Its strong flavour pairs well with rich Chinese cuisine, enhancing the dining experience.

Baijiu comes in four main types produced in different regions, each offering a unique aroma experience. One of the most famous categories is sauce aroma, mostly produced in the region of Guizhou, and reminiscent of soy sauce with its sharp flavour.

Apart from that, strong aroma combines spicy and fruity elements, rice aroma showcases floral notes, and light aroma is characterized by its sweet and smooth taste. These diverse profiles make baijiu a versatile ingredient in a variety of applications.