Pronounced: ( bye-j’yo )

Ask the Bai-ologist

You came here looking for answers. Maybe you didn’t find exactly what you wanted, but do not despair. I’m here to help.

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Open questions Answered questions

Open Questions

Case Number 004 Which chemical compound is most directly responsible for baijiu burps?
Case Number 001 When did the Chinese stop using the stacked-pot still and switch to the separable pot and condenser model? Which distillery was the first to use the contemporary design?

Answered Questions

Case Number 005 Ian asks: With the goal of better appreciating the wide ranging flavours of Baijiu and generally tuning your tastes/senses to the flavour profiles available in Baijiu do you have a top 5 or 10 Baijiu's to try?

Baijiu is indeed a world of spirits, so you're right to ask for an atlas. It can be tricky finding baijiu outside of China, so I'm going to focus on what's available internationally, providing two suggestions for each of the four big styles and a couple lesser-known styles.
For strong aroma: Our sponsor Ming River (or other Luzhou Laojiao brands); Jiannanchun
For light aroma: Xinghuacun Laobai Fenjiu; Kinmen Kaoliang
For sauce: Kweichow Moutai; Guotai
For rice: Vinn; Guilin Sanhua
Wildcards: Xifengjiu (phoenix aroma); Jiuguijiu (fuyu aroma)

Case Number 003 What makes some baijiu cheap and other baijiu very expensive?

Three major factors determine a baijiu's price: 1) Quality of the blend. Baijiu is batch distilled and its quality relies on a number of natural variables. A distillery's expensive baijius will use a blend with the highest quality distillates, whereas a cheaper baijiu's blend can contain more lower-quality distillates and in some cases neutral spirits. 2) Overhead costs. Pit fermented baijius—like strong aroma and sauce aroma—require long production cycles, more floor space and higher labor costs, thus they tend to be more expensive. 3) Brand reputation.

Case Number 002 Why does strong-aroma baijiu taste like pineapples?

Strong-aroma baijiu contains a large amount of the ester (a chemical compound usually created by the interaction of alcohol and acid) known as ethyl hexanoate, which can also be found in pineapples.