The Red Tiger’s Eye at Demon, Wise and Partners
(Picture: X)You may not have heard of Baijiu, China’s best-selling spirit built on over 600 years of heritage. It is so popular in its homeland that according to Chinese drinks enthusiast Jim Boyce, 10 billion litres are consumed every year. At an estimated rate of 168,000 cubic metres per minute, ‘it would take an hour for that much Baijiu to flow over Niagara Falls,’ he says.
Pronounced ‘bye Joe’, the clear spirit often exceeds 50% alcohol. Its base is mostly led by hardy, feathery, crimson-tipped sorghum, very slowly fermented in sometimes ancient mud pits, then distilled and rested in clay jars. Most Baijius are categorised by their arguably initially startling aromas, being ‘Rice, ‘Light’, ‘Strong’ and ‘Sauce’. Rather than comparing it to gin or vodka, it is more appropriate to consider Baijiu as being as diverse and complex as single malt whisky.
