A style of its own
Dongjiu comes from Zunyi, in Guizhou, the same province as Moutai, but it makes a completely different spirit. It is the reference for herbal aroma baijiu, which is also called Dong aroma (董香) after the brand: one of the twelve recognised aroma types of baijiu.
Herbs in the starter
What makes Dongjiu unique is its fermentation starters. It uses both xiaoqu, the small starter of southern China, and daqu, the large grain starter of the north, and both are prepared with a wide range of herbs. The herbs shape the microbes that ferment the grain and give the spirit its distinctive herbal, slightly medicinal aroma, with spice and a gentle sourness.
A historic name
Dongjiu belongs to the group of historic famous baijiu recognised in China's national appraisals in the second half of the 20th century, and it remains one of the most unusual and memorable baijiu to taste.