Baijiu is the national alcohol of China – a clear distilled liquor, usually made from fermented sorghum, although some other grains like wheat, barley and rice may also be used. Baijiu-making has thousands of years of history, with rich traditions and cultural significance being carried on generations by generations.

The Chinese liquor is categorised into different styles based on the aromatic profile. The most famous type of them is Jiangxiang (醬香), meaning “sauce aroma” which refers to the similarity to fermented bean pastes and soy sauces. The most well-known example is Maotai (茅台). On the other hand, another popular brand Wuliangye (五粮液) belongs to Nongxiang (濃香), “strong aroma”, offering a sweet and mellow taste, with a gentle lasting fragrance.

This episode will be conducted in Cantonese.