Chi Aroma

A rice spirit from the south

Chi aroma comes from Guangdong, in southern China. It is made from rice fermented with xiaoqu, the 'small qu' starter of the south, in a semi-liquid fermentation, and is usually much lower in alcohol than northern baijiu.

Aged with pork fat

Its defining step comes after distillation: the spirit is aged with pieces of pork fat, a technique called rou mai (肉埋). The fat gives the spirit a smoother texture and contributes esters and other aromas; studies have found that fat aged for about a year gives the best results. The spirit is then blended and filtered.

Yubingshao

The best-known chi aroma baijiu is Yubingshao (玉冰烧) from Shiwan, in Foshan. Its original name was 'Roubingshao', from rou, 'meat', a reminder of the pork fat in its making. It is well known around the South China Sea and among Cantonese communities abroad.

How to recognise it

The label says 豉香型 (chǐxiāng xíng). The name 豉 refers to fermented black beans, used to describe its savoury note. It is clear, light and much lower in alcohol than most baijiu, with a smooth, almost silky texture.

The pork fat question

The idea of ageing a spirit with pork fat surprises everyone. In practice, the fat is not a flavouring you can taste as 'meat': it softens the spirit, rounds its texture and contributes subtle aromas. The technique is unique in the world of spirits.

A drink of the Cantonese diaspora

Because it comes from Guangdong, the homeland of many overseas Chinese communities, chi aroma baijiu has travelled far: it is well known in Hong Kong, Southeast Asia and Chinatowns around the world.

How to taste it

Serve it chilled or at room temperature, in a small glass or even on ice. Its low strength makes it one of the gentlest baijiu to drink with a meal.