Mixed Aroma

Two great styles in one

As its name suggests, mixed aroma brings together the characters of strong aroma, the pit-fermented style of Sichuan, and sauce aroma, the style of Moutai. It is one of the eight aroma types considered to derive from the four basic styles.

Two directions

Within the style there are two main tendencies: some baijiu are mainly sauce aroma with a strong-aroma accent, others mainly strong aroma with a sauce-aroma accent. Baiyunbian, from Hubei, is the best-known name associated with the style.

How it tastes

Expect fruit on the nose, then roasted, savoury notes and a long, warming finish.

How to recognise it

The label says 兼香型 (jiānxiāng xíng). Expect fruit on the nose, like strong aroma, followed by roasted, savoury notes that recall sauce aroma.

Two families

Within mixed aroma there are two directions. In some baijiu, sauce aroma leads and strong aroma adds a fruity accent; in others it is the other way round. Baiyunbian, from Hubei, is the best-known name; other producers in Anhui and elsewhere make their own versions.

Why it exists

Mixed aroma shows how creative Chinese distillers are. Instead of choosing between the two richest styles, they combine their techniques and blend their spirits to get the best of both: the approachable fruit of strong aroma and the depth and length of sauce aroma.

How to taste it

Serve it neat at room temperature. Taste it after a strong aroma and before a sauce aroma: it works as a perfect bridge between the two.