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Baijiu is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice and glutinous rice while other Chinese varieties may use wheat, barley, millet, or Job's tears (Chinese: 薏苡; pinyin: yìyǐ) in their mash bills.
Kaoliang liquor, Gaoliang liquor or Sorghum liquor is a strong distilled liquor of Chinese origin made from fermented sorghum.It is a type of light-aroma Baijiu.The liquor originates from Dazhigu (大直沽, located east of Tianjin), first appearing in the Ming Dynasty and is widely consumed across northern China in provinces such as Hebei, Shaanxi, and Shandong.
Maotai or Moutai (simplified Chinese: 茅台; traditional Chinese: 茅臺; pinyin: máotái) is a style of baijiu made in the town of Maotai, Guizhou Province, China.Maotai is made from sorghum, a wheat based qū, and water from the Chishui River, and it uses traditional Chinese techniques of fermentation, distillation, and aging, to produce a spirit with a nutty, grain forward and savory ...
Alcohol by volume (abbreviated as alc/vol or ABV) is a standard measure of the volume of alcohol contained in a given volume of an alcoholic beverage, expressed as a volume percent. [ 1 ] [ 2 ] [ 3 ] It is defined as the number of millilitres (mL) of pure ethanol present in 100 mL (3.5 imp fl oz; 3.4 US fl oz) of solution at 20 °C (68 °F).
Chinese alcohol figured prominently in Zhou-era accounts of the removal of the Mandate of Heaven. The final ruler of the Xia dynasty, the emperor Jie, was said to have shown his decadence by constructing an entire lake of jiu to please one of his concubines. The pool was said to have been large enough to navigate with a boat.
It is a loanword from Chinese shāojiǔ (simplified Chinese: 烧酒; traditional Chinese: 燒酒), more commonly known as báijiǔ (白酒, "white alcohol"), and the Japanese shōchū (焼酎), with an altered second character meaning specifically "liquor", has the same Chinese etymological origin. [9]
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The aged alcohol is then further diluted with demineralized water before bottling. Liquor concentrate alcohol and caramel color are added. The brown spirits are passed through filters and then bottled and packaged. ThaiBev also makes Chinese herb spirits, branded as Chiang-Chun and Sua Dum. These are produced by blending alcohol, white spirits ...