Discovering the World of Chinese Baijiu: A Journey into Authentic Asian Spirits

Loboz platypus
2026-02-01T21:49:36+11:00

Chinese Baijiu may not yet be widely promoted in the Australian market, but its unique flavors are truly worth exploring. At my store, I carry a wide selection of renowned Baijiu brands. Feel free to place an order, and after trying it, don’t forget to share your thoughts with me！

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Hello, I’m Loboz.

Today, I’m excited to share with you my discoveries from my trip to China in October 2025.
China is a country with a unique drinking culture, and its distilled spirits are truly exceptional.

Chinese Baijiu stands out with its distinctive craftsmanship and enchanting aromas. It enjoys immense popularity in China, with sales reaching nearly $100 billion in recent years. According to a BBC report, Baijiu accounts for 90% of China’s spirits sales—an astonishing figure.

The origins of Baijiu can be traced back to ancient China during the Ming Dynasty. It is a distilled spirit made from fermented grains, primarily sorghum, and incorporates a magical ingredient called jiuqu (fermentation starter). Unlike whiskey, which is aged in oak barrels for years or even decades, distilled Baijiu is typically sealed in clay jars for several months. This allows the spirit to breathe and mature before bottling. Some Baijiu is aged even longer in clay jars, with older reserves used as blending spirits to create nuanced flavors—a process known as “blending.”

While there are numerous brands of Baijiu, its flavors are generally categorized into three main types:

1. Jiangxiangxing (Sauce Aroma) Baijiu: Represented by Moutai (Maotai), this type is known for its rich, mellow, and savory profile. It involves the most complex fermentation process, often using ultra-high-temperature jiuqu. I had the chance to taste the famous Feitian Moutai, and upon opening the bottle, I was greeted by an intricate aroma—notes of cellar scent, jiuqu fragrance, honey, and more, with a distinct layered complexity. The taste is smooth, and despite its 53% ABV, it isn’t overly spicy. It truly carries a savory, almost soy sauce-like aftertaste.

2. Nongxiangxing (Strong Aroma) Baijiu: Examples include Luzhou Laojiao Tequ, Wuliangye, and Yanghe Daqu. This type is celebrated for its intense aroma and sweet, crisp finish. Sorghum is the primary grain used in its fermentation.

3. Qingxiangxing (Light Aroma) Baijiu: Represented by Fenjiu, this style is characterized by its pure, clean, and refreshing taste. It employs a fermentation process using ground jars and pure steaming techniques. This is my personal favorite type of Baijiu, and its clean profile makes it perfect for crafting cocktails. I look forward to sharing various Fenjiu cocktail recipes with you in the future.

Chinese Baijiu may not yet be widely promoted in the Australian market, but its unique flavors are truly worth exploring. At my store, I carry a wide selection of renowned Baijiu brands. Feel free to place an order, and after trying it, don’t forget to share your thoughts with me！