Lucky Cat Baijiu

Lucky Cat Baijiu is a Chinese baijiu in the strong aroma style, known in China as nongxiang, which is the most popular type of baijiu in the country by a wide margin. It is distilled from sorghum and bottled at 42% ABV in a 750ml bottle, and it is made the traditional way that separates baijiu from almost every other spirit in the world: solid-state fermentation followed by solid-state distillation. Instead of making a liquid wash, the cooked sorghum is mixed with qu, a grain-based starter that carries the molds and yeasts that convert starch to sugar and sugar to alcohol, and the damp grain mash ferments as a solid. For strong aroma baijiu that fermentation happens in earthen pits, mud-lined cellars that are reused year after year and build up their own microbial culture over time, which is the source of the style's intensity. The fermented grain is then steamed in a still so the alcohol and aromatics are carried off in the vapor. Serve it the way it is drunk in China, at room temperature in small glasses alongside food, or use a measured splash to give a cocktail a deep, funky backbone.

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