Herbal Aroma

The style of Dongjiu

Herbal aroma is inseparable from Dongjiu, the historic baijiu of Zunyi in Guizhou, which is why it is also called Dong aroma (董香). It is one of the twelve recognised aroma types of baijiu.

Herbs in the starter

What makes the style unique is its starters. Dongjiu uses both daqu and xiaoqu, the 'big' and 'small' starters of northern and southern China, and both are made with a wide range of herbs. These herbs shape the microbes that ferment the grain and give the spirit its distinctive herbal aroma.

How it tastes

Herbal aroma baijiu is complex and assertive, with herbal and medicinal notes, spice and a gentle sourness. It is a style that divides drinkers, and one of the most memorable to taste.

How to recognise it

The label may say 药香型 (yàoxiāng xíng), 'herbal aroma', or 董香型 (dǒngxiāng xíng), 'Dong aroma'. The nose is herbal, spicy and slightly medicinal, with a gentle sour note that makes it immediately different from any other baijiu.

A protected recipe

Dongjiu's starter recipe, with its long list of herbs, has long been treated as a closely guarded secret, and the brand has fought to protect it. It is one of the few baijiu whose identity rests so strongly on its starter.

Guizhou's other baijiu

Zunyi, home of Dongjiu, is in the same province as Moutai, yet the two spirits could hardly be more different. Tasting them side by side is one of the best lessons in how much the starter and the method shape a baijiu.

How to taste it

Serve it neat, in very small amounts. It divides drinkers: some love its herbal complexity, others find it too medicinal. Either way, it is a baijiu you will remember.