1. Introduction
Strong Aroma Baijiu, also known as Nong Xiang Baijiu, is a type of Chinese liquor that is well-known for its unique and strong aroma. It is one of the most popular types of baijiu in China and has a long history of more than 1000 years. Strong Aroma Baijiu is made using traditional distillation techniques and is usually aged for several years before it is sold to consumers. This article will explore the history, production, and taste of Strong Aroma Baijiu.
2. History
The history of Strong Aroma Baijiu can be traced back to the Tang Dynasty (618–907). It was originally used as a medicinal drink to treat various illnesses. Later, during the Song Dynasty (960–1279), it became a popular alcoholic beverage. In the Ming Dynasty (1368–1644), the production and consumption of Strong Aroma Baijiu became more widespread, and it became a symbol of wealth and social status. Today, Strong Aroma Baijiu remains an important part of Chinese culture and is often served at important events such as weddings and business banquets.
3. Production
Strong Aroma Baijiu is made using a unique distillation process that involves solid-state fermentation, distillation, and aging. The basic steps of the production process are as follows:
Selection of raw materials – mainly sorghum, wheat, rice, or corn
Solid-state fermentation – the grain is mixed with water and the fungus Aspergillus oryzae, which breaks down the starch into sugars
Distillation – the fermented mixture is placed in a pot still and heated to separate the alcohol from the solids
Aging – the liquor is placed in clay jars or porcelain pots and aged for several years to develop its unique aroma and flavor
The production of Strong Aroma Baijiu is a complex and time-consuming process that requires skill and experience. The final product is usually high in alcohol content (around 50% ABV) and has a clear, transparent color.
4. Taste
Strong Aroma Baijiu is known for its intense, complex aroma and flavor. The aroma is often described as a combination of floral, fruity, and nutty scents, with a hint of soy sauce or fermented bean paste. The flavor is also complex, with a sweet, sour, and slightly bitter taste accompanied by a strong alcohol burn. Some people also detect a smoky or earthy flavor in the aftertaste. Strong Aroma Baijiu is usually served neat, at room temperature, and is best enjoyed in small sips to appreciate its unique flavor profile.
In conclusion, Strong Aroma Baijiu is a type of Chinese liquor that is well-known for its unique and strong aroma. It has a long history and is an important part of Chinese culture. The production process is complex, and the final product is high in alcohol content and has a complex flavor profile. If you have the opportunity to try Strong Aroma Baijiu, make sure to approach it with an open mind and savor its unique taste experience.
