A TASTE OF THE EAST - BAIJIU
A STAND-ALONE NATIONAL DRINK
Baijiu makes up to 90% of all alcoholic consumption in China, and such a sophisticated traditional alcoholic drink has being gradually gaining its international attraction. Baijiu is the transliteration of 白酒(pronounced as Bye-Joe) in Mandarin. 白（bái） stands for clear, 酒（jǐu） stands for alcohol, and together means clear spirit, which is usually distilled from fermented grains, typically sorghum, wheat, rice, glutenous rice and corn.
Baijiu is must on Chinese food table, and usually strong, as much as from 28% to 65% alcohol by volume. Baijiu flavors are different due to materials, fermentation containers, climate of the production area and other processes, there are generally 12 different aromas in baijiu, the most common aromas are strong aroma, light aroma, soy-sauce aroma and rice aroma.
THE HISTORY
How baijiu was invented remained a mystery. According to the development of technique of distillation, the most common saying is that baijiu emerged from Yuan dynasty after distillation technique imported from West-Asia, around 14th century. In the myths, some believed Yi Di, the first baijiu maker, was commanded by Yu the Great to create liquor in Xia dynasty(2080BC-1600BC). And there are other stories telling that baijiu started by Du Kang in the same period. However, one thing is for sure that high percentage alcohol baijiu only started in middle or late of Yuan dynasty (1271AD-1368AD). And this was also the time sorghum was introduced to Mainland China.
A SIP OF GOOD MOMENT
China has been the largest agricultural nation for thousands of years. Baijiu production can only be supported with good harvest. It was recorded that ancient Chinese use the grains couldn't stored in the grain warehouse to produce baijiu, so baijiu has been the symbol of prosperity, and gradually this meaning become wider as a celebration of good moment. People drink for a good moment, in a wedding, a farewell treat, a ceremony of receiving a friend travel from far away, a graduation day, etc.
At the same time, it seems that different flavors are more related to consuming circumstances. Strong flavors and soy0sauce flavors aromas are more welcome in formal events, while others are more for casual events.
A BRIDGE BETWEEN WEST AND EAST
When a sommelier starts to learn a new alcohol drink, he/she always starts from the production process and material. It is one of the best way to understand the social and culture of the production area. Baijiu's complicated flavors derived from the great diversity of landscapes and cultural differences in China. Drinking could help you create a map of Chinese culture.