Presidents Drink It
Richard Nixon
Ronald Reagan
George W. Bush
Barack Obama
Actors Drink It
Charlie Chaplin
Jackie Chan
Athletes Drink It
Chuck Hayes
Pete Sampras
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. It doesn’t use yeast like most other production processes.
Instead, it uses a fermentation agent called Qu (pronounced “chew”).
How to
Drink It
The Chinese take toasting seriously. Drinking always begins with a toast.
1
EMBRACE BEING HUMBLE.
Yes, a challenge in and of itself for some.
2
AIM TO CLINK YOUR GLASS IN THE LOWEST POSITION.
This indicates humility.
3
AFTER THE TOAST, SHOUT “GANBEI!”
“Dry the glass!”
4
SHOW EACH OTHER YOUR GLASS
...to prove that it’s empty.
Prestige Baijiu
Baijiu Cocktails
To really understand Baijiu you must consider three things: the color, aroma and taste.
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.
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.
Other
Some Baijiu are produced with hybrid fermentation and distilling processes, or a mixture of different kinds of raw materials. These create aromas that borrow elements from other aroma categories, or create new aromas altogether.
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.
