Aroma types
Baijiu is sorted not by grain or region but by aroma. Four great styles lead the way; eight more complete the map.
酱香
jiàngxiāng
Sauce Aroma
The savoury, endlessly long style of Moutai
Kweichow Moutai
浓香
nóngxiāng
Strong Aroma
China's best-selling baijiu style, born in Sichuan's mud pits
Luzhou Laojiao, Wuliangye
清香
qīngxiāng
Light Aroma
Clean, floral and pure: the baijiu of Fenjiu and northern China
Fenjiu
米香
mǐxiāng
Rice Aroma
Soft, honeyed baijiu from rice, the gentle style of southern China
Guilin Sanhua
The other eight
凤香
Feng Aroma
The phoenix style of Shaanxi, aged in woven 'wine seas'
兼香
Mixed Aroma
Strong and sauce in the same glass
芝麻香
Sesame Aroma
A roasted-sesame note, discovered in Shandong
药香
Herbal Aroma
Dong aroma: a starter rich in herbs, from Zunyi in Guizhou
特香
Te Aroma
The 'special' rice-based style of Jiangxi
豉香
Chi Aroma
The Cantonese style, aged with pork fat
老白干香
Laobaigan Aroma
Old, white and dry: the powerful northern classic of Hebei
馥郁香
Fuyu Aroma
Several styles in one sip, from the mountains of western Hunan