Fuyu Aroma

A modern style

Fuyu aroma is one of the most recent of the twelve recognised aroma types of baijiu. It is inseparable from Jiugui, the 'Drunken Ghost' baijiu of Xiangxi, in the mountains of western Hunan.

Two starters

Fuyu aroma combines the techniques of north and south: producers use both xiaoqu, the small rice-based starter of southern China, and daqu, the large grain starter of the north, and work with a mix of grains.

Three styles in one sip

Its most famous description is that it moves through the glass: strong aroma at the start, light aroma in the middle and sauce aroma at the finish. Whether or not you find all three, it is one of the most complex styles of baijiu.

How to recognise it

The label says 馥郁香型 (fùyù xiāngxíng). Expect a layered nose: fruit and flowers first, then pit-fermented richness, then a savoury finish.

The Drunken Ghost

Jiugui means 'drunken ghost', one of the most memorable names in Chinese drinks. The brand comes from Xiangxi, a mountainous region of western Hunan with a strong local culture, and fuyu aroma was built around its spirit.

Why it matters

Fuyu aroma shows that the baijiu map is still changing. It is one of the most recent aroma types, created by combining northern and southern techniques, and a sign that Chinese distillers keep inventing new styles.

How to taste it

Serve it neat at room temperature. Take a small sip and pay attention to how the flavour changes from the first moment to the finish: that progression is the whole point of the style.