Baijiu Culture

Jiangxiang baijiu, one of the core flavor types of Chinese baijiu, has attracted attention from wine lovers at home and abroad due to its unique taste, rigorous brewing process and health benefits. The following comprehensive analysis from core dimensions will take you to appreciate the unique charm of this Oriental fine wine.

The core production area of Jiangxiang baijiu is concentrated in Maotai Town, Renhuai City, Guizhou Province. Located in the middle reaches of the Chishui River, with an altitude of about 400 meters, an average annual temperature of 18.5℃ and a relative humidity of over 80%, it forms a unique microclimate environment. More importantly, the special red soil, water sources and abundant microbial communities in the air of Maotai Town together constitute an irreproducible "brewing ecosystem". It is this natural gift that nurtures the classic flavor of Jiangxiang baijiu.

• Main Raw Materials: Selected Hongyingzi sorghum (a unique variety in Maotai Town, with small grains, thick skin and high starch content), high-quality water from the Chishui River, high-quality wheat and local purple-red clay. The ratio of sorghum to wheat is about 1:1. Sorghum serves as the staple grain to provide the fermentation foundation, wheat is made into daqu (saccharifying and fermenting agent), and purple-red clay is used to seal the fermentation pits to lock in microbial activity.
• Standard Alcohol Content: Fixed at 53°. Scientific verification shows that water molecules and alcohol molecules have the highest degree of association at 53°, forming a stable wine structure; after cellaring and aging for more than 5 years, the wine becomes soft and mellow. Although it is a high-alcohol wine, it has no spicy taste, causes less irritation to the human body, and has a mellow and sweet taste when entering the mouth.

• Core Process "12987": This is the soul of Jiangxiang baijiu brewing, namely "making daqu in Dragon Boat Festival, sowing sorghum in Double Ninth Festival, 1-year production cycle, 2 times of material feeding, 9 times of steaming, 8 times of fermentation, 7 times of wine extraction". From daqu making to wine extraction, the whole process follows the natural rhythm, and each step embodies the craftsman's experience and persistence.
• Process Features "Three Highs & Three Longs": "Three Highs" refer to high-temperature daqu making (above 60℃), high-temperature heap fermentation (above 50℃), and high-temperature wine distillation (above 50℃). High temperature can effectively volatilize harmful substances and stimulate the generation of flavor substances; "Three Longs" refer to long daqu making time (3-6 months), long distillation time (fractional slow distillation), and long storage time (more than 5 years). Long-term aging makes the wine body purer and the aroma more harmonious.

• Seven Core Links: From raw material entry to finished product delivery, it goes through seven steps: raw material selection, daqu making, wine brewing, storage, blending (pure grain wine blending without any additives), inspection and packaging. Each link has strict standards to ensure stable wine quality.
• Typical Flavor: Prominent sauce aroma, elegant and delicate, mellow wine body, and long-lasting lingering fragrance in the empty glass. After opening the bottle, multi-layered aromas such as sauce aroma, pit aroma and grain aroma blend; the wine body is full and the taste is harmonious when entering the mouth; after drinking, the empty glass can still retain a strong aroma for a long time, which is also a symbolic feature of Jiangxiang baijiu.

Jiangxiang baijiu is known as "the healthiest high-alcohol baijiu", with core advantages reflected in:

1. No headache: High-temperature distillation (above 50℃) can volatilize most harmful impurities, reducing headache and discomfort after drinking;

2. No thirst: The golden alcohol content of 53° makes water molecules and alcohol molecules combine closely, and the liver does not need additional water during metabolism, avoiding drinking a lot of water after drinking;

3. Beneficial to the spleen, stomach and liver: Its acidity is 3-5 times that of ordinary baijiu, mainly composed of acetic acid and lactic acid. Traditional Chinese medicine holds that "acidity benefits the spleen and stomach", and beneficial bacteria can stimulate the liver to produce metallothionein, inhibiting liver cirrhosis;

4. Antioxidant: Contains SOD active factors, which can scavenge free radicals in the body and have potential benefits such as anti-fatigue and anti-aging.