BAIJIU A FINE CHINESE LIQUOR
Congratulations on your purchase of Ganbei, the finest baijiu liquor distilled and bottled in the United States of America. This baijiu is a unique blend of varying raw materials that combined create a pungent and distinct taste. By making this purchase, you have chosen to drink the drink of Chinese ancestry, royalty, and dynasties. When drinking this fine white wine, always be sure to toast your drink, with good friends and good company so to you, ganbei!
BAIJIU literally means WHITE LIQUOR
BIRTHPLACE sichuan and guizhou provinces of china
PRODUCTION & CONSUMPTION DATES BACK MORE THAN
a thousand years
96-1368 AD
200 AD
The Chinese learned how to distill this wine mixture to eventually produce baijiu.
The spirit’s fermentation agent, qu (pronounced “chew”), was invented during the Han Dynasty around 200 A.D. to make huangjiu, or “yellow wine.”
BAIJIU is a blend It’s made from one or more of these raw materials in varying amounts: Sorghum, Wheat, Rice, Sticky Rice, and Corn.
Baijiu uses solid-state fermentation and is characterized by a double semi-solid state fermentation using fungi as the main microbial starter for the saccharification It
doesn’t use yeast like most other production processes. Instead, it uses a fermentation agent called Qu (pronounced “chew”).
Sorghum
Long Grain Rice
Wheat Grain
Black Sticky Rice
Corn
PROCESS Fermentation is the step in the production process that really separates one type of baijiu from another. The grains in some baijius are fermented in giant subterranean mud pits, some ferment it in ceramic jars and some ferment it in jars buried underground. Sometimes fermentation is done in several cycles, with a bit of fresh grain and
1 Fermented grains are heated with a special distiller until the liquid turns to steam.
qu being added each time. There are good reasons for these variations, but we’ll get to that in later posts. For simplicity’s sake, it suffices to say that at the end of this step you usually end up with a mushy soup of alcoholic grains, or a mash.
2 The steam is collected and allowed to cool.
3 The result? A colorless yet fragrant liquor but at a higher alcohol content of 60% or more.
1 EMBRACE BEING HUMBLE.
Yes, this can be a challenge in it of itself for some.
DRINK
2 AIM TO CLINK
YOUR GLASS IN THE LOWEST POSITION.
baijiu
THE RIGHT
WAY
This is an indication of humility.
3 AFTER THE TOAST, SHOUT “GANBEI!” Ganbei literally translates to “dry the glass!”
4
SHOW EACH OTHER YOUR GLASS. To prove that it’s empty!
APPRECIATE BAIJIU LIKE A
handcrafted BOURBON
To really understand Baijiu you must consider three things: the color, aroma and taste.
COLOR
In a well-lit area, hold your glass against a white background and check for: 1. Glossiness: It should be bright and shiny 2. Transparency: It should be clear, with no suspended particles.
TASTE Each sip of the Baijiu should be allowed to slowly move through the whole mouth, starting with the tongue, then moving onto the sides, and finally reaching the throat. Drink slowly as when drinking water.
AROMA
The quality of the Baijiu can be determined by the purity and lasting fragrance. COMPLEX Characterized by a very masculine but smooth taste. It is well balanced with long finishes. Requires the most complex fermentation process of all the aroma types.
STRONG Characterized by the complex floral aroma and fruity taste. Fermented in aged cellars, it has a concentrated and rich flavor. Most of the Baijiu produced in Sichuan are of this classification.
MILD Clear, mellow and soft in taste, Mild Aroma Baijiu (also called Fen Aroma) uses a special steaming technique and is fermented in underground jars. It has a more neutral taste and is a great choice as the base for cocktails.
RICE Sweet, smooth and soft. It’s a classic southern style of Baijiu. The most famous example of Rice Aroma Baijiu is produced in Guilin, where rice is a staple of the diet.
BAIJIU A FINE CHINESE LIQUOR