The production process of Jiangxiang-style Baijiu (also known as sauce-aroma liquor) is renowned for its complexity and unique techniques. Here are the key characteristics of its craft***anship:
1. High-temperature Daqu Making
The fermentation starter (Daqu) is made from wheat and cultivated at high temperatures (60–65°C), which promotes the growth of heat-resistant microbes. This creates a rich enzyme system and imparts the liquor’s signature roasted, nutty, and caramelized aromas.
2. Multiple Fermentation Cycles
The production involves 9 rounds of steaming and 8 rounds of fermentation over a year. Each cycle reuses the fermented grains, extracting flavors progressively and ensuring layered complexity.
3. Pile Fermentation (Stacking)
After steaming, the grains are piled outdoors for aerobic fermentation. This step encourages microbial activity and generates precursors for the sauce-like aroma.
4. High-temperature Distillation
Distillation occurs at elevated temperatures to capture volatile compounds, contributing to the bold, robust flavor profile.
5. Long-term Aging
The raw liquor is aged in ceramic jars for at least 3–5 years. This mellows harshness and allows flavors to harmonize. Premium varieties may age for decades.
6. Blending (Harmonization)
Master blenders mix liquors from different batches, fermentation rounds, and aging periods to achieve consistency and depth.
7. Unique Microbial Ecosystem
The process relies on a diverse microbial community (bacteria, yeasts, molds) from the local environment, which drives fermentation and creates hundreds of flavor compounds.
8. Sorghum as Primary Ingredient
Only high-quality, locally sourced red sorghum is used. Its thick husk withstands repeated steaming and fermentation.
9. Sand-free Production
Unlike other Baijiu styles, Jiangxiang liquor avoids using rice husks or other fillers, ensuring purity and intensity.
10. Terroir-driven
The climate and geography of the Chishui River Basin (home to Maotai and Langjiu) are critical. High humidity, temperature fluctuations, and local microbiota are irreplicable elsewhere.
This labor-intensive process, spanning years, results in a liquor with a complex aroma reminiscent of soy sauce, roasted beans, and dried fruits, balanced by a velvety texture and lingering finish.
