The other day, I had the pleasure of tasting a remarkable Baijiu, Shui Jing Fang distillery, during a spicy Jiangxi-style dinner in Switzerland and surrounded by family.
This ultra-premium spirit, hailing from a distillery established in 1408, is a tribute to centuries of Chinese craftsmanship. It is a powerful drink, with 52% abv! The majestic lion on the bottle stared back at me, as if challenging me to embrace the tradition and intensity of the moment.
“Have it with peanuts,” Romain told me. “It will help balance the heat.”
To add a special twist to the evening, we were invited to enjoy our Baijiu alongside a spread of homemade, mouth-watering dishes from the Jiangxi region. The food was spectacular, bold, spicy, and packed with flavour. Like a roller coaster of spicy emotions! But then came the surprise: even if you were in real need of rice to fight the spicy bites, you weren’t allowed to touch the comforting bowl of rice until you’d finished your Baijiu shot. Let’s do this!
Let me tell you, this wasn’t just a casual sip. This was a complete shot of Shui Jing Fang’s special Baijiu, shared with Mei and her parents who cooked for us, and it demanded respect. Even for an experienced wine and spirits professional like me, it was a tall order. The heat from the food and the Baijiu’s potent sting were a fiery duo, a test of endurance and willpower. But that’s what made it so memorable. By the time you reached the rice, sweet and fluffy salvation, it felt like a hard-earned reward.
But what exactly is Baijiu, and what makes it so unique?
What is Baijiu?
Baijiu (白酒), which translates to “white liquor,” is a Chinese distilled spirit made from grains such as sorghum, sticky rice, non-sticky rice, corn, and wheat. Unlike many Western spirits that use liquid-state fermentation, Baijiu is fermented in solid or semi-solid states, often in sealed pits or pottery vessels. This unique process not only defines its taste but also connects it to the earthy roots of Chinese tradition.
The Role of Qu: Baijiu’s Secret Ingredient
At the heart of Baijiu production lies qu, a solid mass of coarsely crushed grains teeming with microorganisms. Qu provides the enzymes for starch conversion and hydrolysis, as well as the yeast needed for fermentation. There are three types of qu:
- Big qu, made from various grains, is the most commonly used for major Baijiu styles.
- Small qu, crafted from non-sticky rice, imparts delicate aromas.
- Bran qu, which offers less complex profiles.
Styles of Baijiu
Baijiu is a diverse spirit, with twelve subcategories/styles based on aroma and flavour profiles, where the main 4 categories are:
- Strong Aroma Baijiu: Fruity esters and a fiery kick, often from Sichuan.
- Sauce Aroma Baijiu: Savory and umami-laden, reminiscent of soy sauce, from Guizhou.
- Light Aroma Baijiu: Subtle and clean, mainly from northeast China and Taiwan.
- Rice Aroma Baijiu: Soft and fragrant, with hints of rice sweetness. …and more, including Sesame, Phoenix, and Medicine Aroma Baijiu.
The other 8 subcategories/styles: Phoenix Aroma Baijiu, Sesame Aroma Baijiu, Laobaigan Aroma Baijiu, Chi Aroma Baijiu, Mixed Aroma Baijiu, Special Aroma Baijiu, Extra-strong Aroma Baijiu, Medicine (dong) Aroma Baijiu.
Shui Jing Fang’s heritage as a Sichuan distillery and the fruity aromas strongly suggests that it falls into the Strong Aroma Baijiu category. This style is known for its bold, fruity esters and an intense heat that pairs beautifully with the robust flavours of spicy Jiangxi cuisine. The combination was in perfect harmony of fire and flavour during our dinner.
Whenever you have the chance to enjoy Baijiu, remember, it isn’t just about savouring the spirit, it’s an immersive experience into Chinese tradition. The ritual of completing your shot before indulging in rice reinforces camaraderie and respect for the host’s generosity. Whether you’re a connoisseur or a curious newcomer, Baijiu is a world worth exploring and I hope I can do it next time in situ. The next time you encounter a bottle of Shui Jing Fang—or any Baijiu—raise your glass to the 600 years of culture it embodies. Ganbei” (干杯) !
