Laobaigan Aroma

Old, white and dry

Laobaigan means 'old, white and dry': old for its long tradition, white because it is perfectly clear, and dry because it is said to burn without leaving a residue. Its home is Hengshui, in Hebei province, south of Beijing, and its leading producer is Hengshui Laobaigan.

Close to light aroma

The style is related to light aroma, with a clean grain character, but it is more powerful and assertive. It became recognised as an aroma type in its own right among the twelve styles of baijiu.

How it tastes

Expect a clean, dry and forceful spirit, with grain, light floral notes and a firm, warming finish.

How to recognise it

The label says 老白干香型 (lǎobáigān xiāngxíng). It is perfectly clear, with a clean grain nose, light floral notes and, above all, a powerful, dry and warming palate.

A spirit of the north

Hebei, the province around Beijing, has a long tradition of strong, clean grain spirits for cold winters. Hengshui Laobaigan is the leading name, and the style has become a symbol of northern Chinese drinking culture: direct, strong and generous.

Light aroma's stronger cousin

If you like light aroma, laobaigan will feel familiar, only firmer and more intense. It is a good way to understand how two styles that look similar on paper can feel very different in the glass.

How to taste it

Serve it neat at room temperature in very small glasses, and sip slowly: traditional laobaigan is strong. Eat something between sips.