page_title: Baijiu
section_title: Baijiu brands
hierarchical_section_title: Baijiu / Baijiu brands
caption_attribution_description: Deutsch: von links nach rechts: - Reisaroma: Guilin Sanhua - Leichtaroma: Hongxing Erguotou - Starkaroma: Ming River Sichuan Baijiu (Luzhou Laojiao) - Sossenaroma: Moutai Prince
context_page_description: Baijiu, also known as shaojiu, is a Chinese clear, colourless liquor typically coming in between 35% and 60% alcohol by volume. Each type of baijiu uses a distinct type of Qū for fermentation unique to the distillery for the distinct and characteristic flavour profile.
  Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or Job's tears in their mash bills. The qū starter culture used in the production of baijiu is usually made from pulverized wheat grain or steamed rice.
  Because of its clarity, baijiu can appear similar to several other East Asian liquors, e.g. Japanese shōchū or Korean soju, but it often has a significantly higher alcohol content. As innocent as it looks, its flavour can vary from simple, light and subtle-tasting to savoury-saucy rich-tasting, depends on the type. Baijiu is comparable to whisky in terms of variation, complexity of flavour and sensation.
context_section_description: Baijiu are often characterised by their distillery. The distinct aroma and taste profile is likely to be the speciality of that region. Therefore often times the name of the brand is the same as the name of the baijiu and the distillery. However, bigger brands tend to have a series of different types of baijiu as well as their signature baijiu. Beginner is recommended to try the signature baijiu of the brand first, to learn about their style of baijiu making. 
  Due to its long history, almost every province in China has at least one regional speciality baijiu. However, Guizhou and Sichuan are the two biggest, particularly famous baijiu-making provinces, where numerous distilleries can be found. Below is a non-exhaustive list of relatively well-known Baijiu brands, grouped by place of origin, in descending order of popularity (semi-arbitrary and subjective). 
  *Many other brands exist, but usually only produced, sold and consumed locally and therefore lesser-known and not included in the list.  
  Guizhou: 
  Guizhou Moutai (贵州茅台, Guìzhōu Máotái，Kweichow Moutai): This liquor has a production history of over 200 years, and originally coming from the town of Maotai in Guizhou. It is made from wheat and sorghum with a unique distilling process that involves seven iterations of the brewing cycle. This liquor became known to the world after winning a gold medal at the 1915 Panama-Pacific Exposition in San Francisco, California. Mao Zedong served Moutai at state dinners during Richard Nixon's state visit to China, and Henry Kissinger once remarked to Deng Xiaoping that, "if we drink enough Maotai, we can solve anything". Alcohol content by volume: 53%.
  Xijiu (习酒)
  Guotai (国台酒, Guotai Spirits)  is distilled seven times to produce a crisp, clear flavor. The authentic spirit is made from wheat and a red sorghum cultivated in China's agricultural heartland. Guotai uses an ancient Chinese distillation process.
  Sichuan: 
  Wuliangye (五粮液, Wǔliángyè) is a strong, aged distilled liquor produced in the city of Yibin in southern Sichuan. Its factory includes a Liquor History Museum on its grounds. Wuliangye uses five grains (sorghum, rice, glutinous rice, corn, wheat) as its raw material, hence the name "Five-Grain Drink". The water which is used to brew Wuliangye is from the Min River.
  Shuijing Fang (水井坊)
  Jiannanchun (剑南春, jiàn nán chūn): Jiannanchun is baijiu produced in Mianzhu city, Sichuan province. Mianzhu in the Tang dynasty belongs to Jiannan zone, so-called "Jiannanchun". Liquor-making water is from Mianzhu northwest of the rare plateau water. The underground mineral water here is not affected by any foreign bacteria and surface water, forming the natural weak alkaline mineral water with excellent quality.
  Luzhou Laojiao (泸州老窖): Luzhou Laojiao is one of the most popular liquors in China, with the history extending over 400 years. It is known for the quality of its distillation along with its unique aroma and mouth-feel, the latter of which is due to the clay used within the brewing environment, which infuses the spirit with its taste.
  Langjiu (郎酒)
  Beijing: 
  Red Star (红星, hóng xīng) is an amalgamation of twelve no-longer-private distilleries, including the erguotou originator, Yuan Sheng Hao. It was issued the very first business license of Communist China.
  Niulanshan (牛栏山)
  Hebei: 
  Liulingzui Jiu (刘伶醉):  Liulingzui originates from Wei and Jin Dynasties. The wine is made by strictly following the traditional process of Five Utensils. Liulingzui has won a lot of prizes and awards: Special Gold Award of the Paris Exposition, the first batch of China Food Cultural Heritage, the first batch of China's Time-honored Brand, National Geographical Indication Products and the National Key Cultural Relics Protection Units.
  Laobaigan (老白干)
  Hunan: 
  Jiugui (酒鬼, jiǔguǐ, lit. "drunkard") is a clear distilled liquor made from spring water, sorghum, glutinous rice, and wheat. It is produced by the Hunan Jiugui Liquor Co., Ltd. in the town of Zhenwu near Jishou in the Xiangxi Tujia and Miao Autonomous Prefecture in the western part of Hunan. It ranges from 3
caption: Bottles of various brands and types of baijiu, from left to right: Sanhuajiu from Guilin, Guangxi, Red Star Erguotou from Beijing, Ming River from Luzhou, Sichuan and Maotai from Maotai, Guizhou.
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