Feng Aroma

The phoenix of Shaanxi

Feng aroma takes its name from Fengxiang, the 'Phoenix County' near Baoji in Shaanxi, home of Xifeng baijiu. Xifeng was so distinctive that, when Chinese experts began classifying baijiu by aroma, it did not fit neatly into any of the main categories and kept a style of its own.

Between light and strong

Its aromatic profile is built mainly on ethyl acetate, the key compound of light aroma, together with ethyl hexanoate, the signature of strong aroma, and isoamyl alcohol. The result is a style that is fruity and fragrant but clean, with a lively finish.

Wine seas

Xifeng is fermented with a daqu starter made from barley and peas. Traditionally, the new spirit is aged in jiuhai, 'wine seas': large containers woven from rattan and lined with layers of paper and cloth, which give the spirit its particular character as it matures.

How to recognise it

The label says 凤香型 (fèngxiāng xíng): 凤 is the phoenix. In English you may also see it written as Phoenix aroma. Expect a clean, fruity and floral nose, with more body than light aroma but less richness than strong aroma.

One of the old famous spirits

Xifeng is one of China's historic baijiu: it was among the spirits named at the first national appraisal in 1952. Fengxiang, its home, lies in western Shaanxi, near Baoji, on the old road from Xi'an towards the Silk Road.

The wine seas

The jiuhai, 'wine seas', are one of the most unusual ageing vessels in the world: huge baskets woven from rattan or wicker and lined with many layers of paper and cloth sealed with natural materials. They let the spirit breathe slowly as it matures, and they are one of the reasons Xifeng tastes different from any other baijiu.

How to taste it

Serve it at room temperature in small glasses. Taste it between a light aroma and a strong aroma baijiu: you will find something of both, and a lively freshness of its own.