🥃 Nongxiang

Nongxiang (strong-aroma type) is the most widespread aroma type of Chinese grain spirit, and the one that most baijiu sold outside China belongs to. According to a review in Food Chemistry: X (2023), it accounts for about 70 % of baijiu production. Grain, mostly sorghum, ferments in clay pits with qu starter, and the aroma is defined by the ester ethyl hexanoate.

How it is made. Sorghum is often mixed with other grains, and fermentation is started by a medium- or high-temperature daqu. The mash ferments for months without air in pits whose walls accumulate microorganisms over years. Raw grain and fermented mash are distilled together in a conical still called zeng, so distillation also steams the new raw material.

Aroma. Esters give about 60 % of the aroma substances of nongxiang; ethyl hexanoate together with ethyl lactate, ethyl acetate and ethyl butyrate makes up 90–95 % of all esters. The smell is described as fruity and slightly sweet, and the compound 3-methylindole is linked to a "pit" note.

Schools and brands. Researchers distinguish the Sichuan school, with Luzhou Laojiao, Wuliangye and Jiannanchun, and the Yangtze and Huaihe basin school, which makes Yanghe Daqu and Gujing Gongjiu. Wuliangye, according to Visit Beijing, takes its name from five grains: wheat, rice, maize, sorghum and glutinous rice. The requirements for the type are set by the standard GB/T 10781.1-2021, in force since 1 April 2022.

Why this matters to you. The term nongxiangxing (浓香型) on the label and the number of the standard tell you it is a strong aroma, not a sauce or light style. Strength varies, so check the % vol. The WHO reminds us that there is no safe level of alcohol consumption.