Baijiu

Bold, complex, and steeped in thousands of years of distillation heritage, baijiu is China’s national spirit and the world’s most consumed liquor category. Distilled primarily from sorghum, wheat, or rice and fermented using traditional solid-state starter cultures known as qu, baijiu delivers an extraordinary spectrum of ester-rich aromas unlike any Western spirit. From the rich, umami intensity of Sauce Aroma baijiu to the vibrant tropical sweetness of Strong Aroma and the clean, floral crispness of Light Aroma expressions, our collection showcases iconic distilleries alongside approachable modern bottles. Discover hand-selected releases perfect for traditional celebratory toasts, food pairings, and innovative cocktail creations.

About Baijiu

Baijiu (literally "white liquor") is crafted through a unique solid-state fermentation process using pit or jar fermentation. The magic of baijiu comes from qu—a starter culture containing naturally occurring yeasts and microorganisms that convert grain starches into sugars and alcohol simultaneously. For your home bar, baijiu offers an incredible depth of aroma, bringing powerful layers of tropical fruit, toasted nut, floral spice, or rich savoury umami that reward adventurous drinkers and creative mixologists.

Flavour & Style Guide

Understanding the four major aroma classifications makes choosing the right bottle of baijiu simple:

— Strong Aroma (Nong Xiang): The most popular style in China, traditionally fermented in mud pits. Bursting with sweet, volatile esters, featuring prominent notes of ripe pineapple, guava, anise, and subtle earthy sweetness.

— Sauce Aroma (Jiang Xiang): The prestigious style made famous by Moutai, fermented in stone bricks. Deeply complex, savoury, and full-bodied, packed with notes of soy sauce, toasted sesame, umami, dark chocolate, and dried mushroom.

— Light Aroma (Qing Xiang): Originating in northern China and fermented in ceramic jars. Light, clean, and delicate, offering sweet floral notes, green apple, fresh pear, and dry cultivated grain.

— Rice Aroma (Mi Xiang): Distilled from rice rather than sorghum in southern China. Soft, smooth, and approachable, with gentle rice-milk sweetness, honey, and subtle floral nuances.

How to Choose the Right Baijiu for You

— The Traditional Celebratory Serve: Serve baijiu neat at room temperature in tiny traditional glasses, sip alongside rich Chinese cuisine, and raise a glass with the traditional toast, "Ganbei!"

— For Beginners & Fruit Cocktails: Start with a crisp Light Aroma or Rice Aroma Baijiu served over ice with fresh grapefruit juice, soda water, or green tea.

— For Adventurous Mixology: Use a Strong Aroma Baijiu in place of rum or cachaça in sour-style drinks like a Baijiu Sour with fresh lemon juice and simple syrup.