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Grain Preparation

Grains are milled, washed and steamed.

 
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Distilling

Baijiu is distilled using traditional Chinese stills which look like large dumpling steamers. These stills work by passing steam through the fermented grains to vaporize the alcohol.

 
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Qu Production

Qu is the source of yeast for fermentation.  It is created by soaking milled grains in water then packing the grain into bricks.  The bricks are stored in a warm and damp environment for about a month. This propagates ambient yeast creating a unique blend of microorganisms that distinguishes each distillers spirit.


 

 
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Fermentation

Unlike western distilling which uses a mash to convert the starches into a sugary mixture called wort which is then fermented, the baijiu making process involves adding steamed grains and qu to a clay pit for fermentation. The steamed grains and qu are covered with a blanket of clay and left to ferment in a solid state for about 70 days. This is what distinguishes baijiu and creates it's fruity, floral character.

 
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 Blending

After aging on both clay and stainless steel, multiple batches are blended together by nationally qualified tasters to ensure a consistent flavor profile.

 
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Aging

Large clay pots are used for aging. Some distillers also finish with an oxidation period in stainless steel.