Sesame Aroma

A happy accident

Sesame aroma was discovered after the founding of the People's Republic of China, when producers in Shandong noticed a striking roasted-sesame note in some of their spirits. Over the following decades it was developed and recognised as an aroma type of its own.

Not made from sesame

There is no sesame in the drink. Scientists have traced the aroma to sulphur compounds formed during production, especially 2-furfurylthiol, which smells of roasted sesame and coffee, alongside compounds such as dimethyl trisulfide.

A combination of methods

Sesame aroma is generally seen as derived from sauce aroma, but its production borrows from the methods of sauce, light and strong aroma baijiu. The best-known producers are in Shandong, including Jingzhi, Bandaojing, Meilanchun and Baotuquan.

How to recognise it

The label says 芝麻香型 (zhīmaxiāng xíng). The spirit is clear, and the nose has a gentle toasted note, like roasted sesame or freshly roasted coffee, on top of clean grain and light fruit.

A modern style

Sesame aroma is one of the newest aroma types, developed in the second half of the 20th century and recognised officially much later. It shows that the baijiu map is still being drawn.

Shandong's style

Almost all the best-known sesame aroma producers are in Shandong, a province better known abroad for Tsingtao beer and its wine coast. Jingzhi, in particular, is closely associated with the style.

How to taste it

Serve it neat at room temperature. Its toasty character makes it surprisingly approachable for drinkers who like aged white spirits or lightly peated whisky.