Baijiu vodka: description, types, how to drink
Baijiu - is a Chinese vodka that few people have heard of, let alone tasted.
The original product is produced and drunk mainly in China itself, as well as in Hong Kong and Taiwan. In terms of its composition and consistency, the drink is closest to traditional Russian vodka, with stronger versions being closer to moonshine. However, it tastes more burning.
The alcohol content in baijiu is in the range of 40-60%, sometimes reaching 70-80%.
Baijiu production method
A variety of cereal crops are used as raw materials for the production: from the usual wheat, barley, millet and corn to exotic gaoliang (sorghum), chumizu (black rice) and other plants. Sometimes the composition may include several types of grains or beans, as well as additional flavoring ingredients.
Initially, baijiu was made exclusively at family distilleries equipped with special pits. Today, the drink is also produced on an industrial scale.
The classic technology for creating Chinese moonshine includes:
Preparation of raw materials. Grains (beans) are washed, then crushed and scalded with steam or left whole and moved on to the next stage.
Preparation of the sourdough starter. The wet cereal mass is compressed and sent to the leaven pit, where molds and yeasts form in the heat and high humidity. This is how the starter is obtained. Industrial distilleries use a pre-bred fermentation culture called "chu" ("qu") to make it.
Fermentation. The wort is placed in ceramic vessels or a clay pit, where it is stored for several months to several years and constantly replenished with fresh grain and sourdough starter. Excess wort is pressed into briquettes, dried and stored until the next distillation.
Distillation. The fermented mass is placed in a conventional or Chinese distillation cube, consisting of a wooden vat and two boilers, and distilled several times. The number of distillations may vary depending on the beverage category and manufacturer.
Improving the quality of moonshine. This stage includes aging, filtration and flavoring. On average, the drink matures for 1-3 years. Traditionally, baijiu is stored in spacious wicker boxes and wooden boxes treated with an adhesive mixture, as well as ceramic vessels. Flavoring and filtration of the product are performed at the request of the manufacturer. Additional ingredients are often added: rose petals, osmanthus flowers, medicinal and meadow herbs, bamboo leaves, tea, hawthorn berries, sugar. The result is vodka with different flavors and strengths.
Types of baijiu and brands
There are many classifications of the drink, the most common one is based on aromatic characteristics. According to this criterion, there are the following variants of Chinese moonshine:
Sauce
A heavy, acrid drink with a pungent odor and taste, reminiscent of soy sauce, medical alcohol, dichlorvos, kerosene and other not the most edible products, according to those who have tasted it. Best consumed with pickled appetizers. The most famous is "Maotai" from the "Kweichow Moutai Company". It is drunk not only in China, but also in European countries.
Strong
A sweet version of baijiu with an oily texture and mild aroma. This category includes many elite brands whose products can cost several thousand dollars. Popular representatives: "Five Grains Liquid of Yibin", "Wuliangye", "Liuilingzui".
Light
A light, delicate, full-bodied drink with a pure flavor. A striking example: "Fenjiu".
Rice
The group includes all variations of rice distillates, which are often flavored with herbs, tea, fruit. This includes the softest types of baijiu. Examples: "Tri-Flower Liquor of Guilin", "Sanhuajiu".
Honey
Light, flavorful product with a sweetish aftertaste.
Multilevel
Can include different types of distillates from any category. Features of taste, structure, and aroma are formed accordingly. Popular variant: "Xifengjiu".
Methods of consumption
Initially, baijiu was drunk in a heated form. This tradition was caused by the need to remove fusel oils, present in large quantities in artisanal products. The drink was poured into a copper vessel with a narrow neck and placed on hot coals. Harmful impurities evaporated and the alcohol was preserved.
A modern beverage produced in a factory does not require such purification. That is why today baijiu is drunk from small ceramic cups, without heating, but with a generous bite.
The drink is most popular in the northern regions of the country. Chinese national dishes are best suited, while European cuisine is best served with spicy, spicy and smoked appetizers, fatty meat, sausages, and sausages. For light baijiu, seafood and chicken are suitable.
Update: 01.01.2019
Category: Vodka an Moonshine