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China's grain spirit, fermented solid under qu: the world's most-consumed liquor.
China
Chinese distillers have worked regional styles for centuries, some fermenting in pits in continuous use for generations, and the trade sorts it all into four aroma families: strong, light, sauce, and rice.
Steamed sorghum ferments as a moist solid, no liquid mash, under qu, a cultured brick of molds, yeasts, and bacteria, often in earthen pits; cycles of distillation and long resting finish the job.
Strong-aroma styles throw pineapple, anise, and a savory funk; light styles run clean and floral; sauce aroma goes full umami.
Did you know
By volume the world drinks more baijiu each year than vodka, whisky, gin, rum, and tequila combined.
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