What are the types of alcohol?
I. By Aroma Type
1. Sauce Aroma Type, also known as Maotai Aroma Type, represented by Guizhou Maotai liquor
This type of liquor has a fragrant but not overly rich aroma, a mellow yet not bland character, a mellow and elegant fragrance, neither strong nor sharp, with a long-lasting aftertaste. When poured into a glass, the aroma lingers overnight, and the empty glass is even more fragrant than the full one, leaving a lasting impression. Sauce aroma type liquor is blended from sauce aroma liquor, cellar-bottom aroma liquor, and mellow-sweet liquor. The so-called "sauce aroma" refers to the liquor having a similar aroma to preserved food. The composition of the aroma in sauce aroma type liquor is extremely complex and has not yet been definitively determined, but it is widely believed to be a composite aroma formed by high-boiling-point acidic substances and low-boiling-point alcohols.
2. Strong Aroma Type, also known as Luzhou Aroma Type
Represented by Sichuan Luzhou Laojiao Tequ. Strong aroma type liquor is characterized by a rich and aromatic fragrance, a smooth and mellow taste, a harmonious flavor profile, a sweet entry, a smooth finish, and a clean, long-lasting aftertaste. These are also the main criteria for judging the quality of strong aroma type liquor. The main component that constitutes the typical style of strong aroma liquor is ethyl acetate, which has a high content of aromatic substances and a prominent fragrance. The variety and output of strong aroma type liquor rank first among all Daqu liquors in China. Among the eight famous liquors of China, Wuliangye, Luzhou Laojiao Tequ, Jiannanchun, Yanghe Daqu, and Gujinggong liquor are all outstanding representatives of strong aroma type baijiu.
3. Light Aroma Type, also known as Fenxiang Aroma Type
Mainly represented by Shanxi Xinghuacun Fenjiu liquor. Light aroma type liquor has a pure, fragrant, and mellow aroma, a sweet and harmonious taste, and a pure, mellow, and smooth body. The main aroma components of the liquor are ethyl acetate and lactic acid ethester, which combine to form the main aroma of the liquor. Its characteristics are clarity, freshness mellowness, and purity. The light aroma style basically represents the basic aroma characteristics of China's Lao Baigan liquor category.
4. Rice Aroma Type
Rice aroma type liquor refers to a type of Xiaoqu rice liquor represented by Guilin Sanhua liquor. It is a traditional Chinese liquor with a long history. Rice aroma type liquor has a delicate and elegant pure aroma, a soft and mellow entry, and a pleasant aftertaste, giving people a simple and pure aesthetic feeling. The aroma composition of rice aroma type liquor has a higher content of lactic acid ethester than ethyl acetate, and also contains a relatively high amount of higher alcohols, which together form its main aroma. Typical examples of this type of liquor include Guilin Sanhua liquor, Quanzhou Xiangshan liquor, and Guangdong Changdong Shao, which are all Xiaoqu rice liquors.
5. Hybrid Aroma Type, often referred to as Complex Aroma Type, which is a baijiu that has more than one main aroma
This type of liquor absorbs the essence of light, strong, and sauce aroma types in its brewing process, and is uniquely created on the basis of inheriting and developing traditional brewing techniques. The styles among hybrid aroma type liquors vary greatly, and some are even completely different. The aroma of this type of liquor is different in its scent, taste, and aftertaste, featuring a "one liquor, multiple aromas" style. Hybrid aroma liquor is represented by Dong liquor. Dong liquor has the rich fragrance of Daqu liquor and the soft, mellow, and sweet characteristics of Xiaoqu liquor, making its style unique.
The above-mentioned aroma types are just the more prominent ones in Chinese baijiu. However, sometimes even baijiu of the same aroma type may not have exactly the same aroma. For example, taking Wuliangye, Luzhou Laojiao Tequ, and Gujinggong liquor, which all belong to the strong aroma type, their aromas and flavors also have significant differences, and their aromatic notes are not the same. This is because the unique flavor of each famous liquor depends not only on the amount of its main aroma but is also influenced by the mutual enhancement, buffering, and balancing effects of various aromatic components.
II. By Category
The types of alcohol include baijiu, beer, wine, yellow rice wine, rice wine, and medicinal liquor.
Baijiu
A distilled liquor unique to China. It is made by distilling fermented mash or wort from starch or sugar-based raw materials. It is also known as Shaojiu, Lao Baigan, or Shaodaozi. The liquor is colorless (or slightly yellow) and transparent, with a pure and fragrant aroma, a mellow, sweet, and clean taste, and a high alcohol content. After aging and maturation, it develops a complex aroma mainly composed of esters. It is brewed using various types of liquor and yeast as saccharification and fermentation agents, utilizing starch-based (or sugar-based) raw materials through processes of steaming, saccharification, fermentation, distillation, aging, and blending.
Beer
Beer is the oldest alcoholic beverage for humans and is the third most consumed beverage in the world after water and tea. Beer was introduced to China in the early 20th century and is considered an imported liquor type. The Chinese name "beer" is a translation of the English word "beer." Beer is a low-alcohol beverage rich in carbon dioxide, brewed mainly from malt, hops, and water through the action of yeast fermentation. Most beer internationally now uses auxiliary ingredients. Some countries stipulate that the total amount of auxiliary ingredients used does not exceed 50% of the malt used.
Wine
Wine is an alcoholic beverage fermented from fresh grapes or grape juice. It is usually divided into red wine and white wine. The former is made by fermenting red grapes with their skins, while the latter is made by fermenting grape juice. Currently, the quality of domestically produced Chinese wine is excellent, and Tongtian Wine produced by Tongtian Industry is one of the representative products of Chinese domestic wine.
Yellow Rice Wine
Yellow rice wine is a national specialty of China, also known as rice wine (ricewine), and belongs to the category of brewed wines. It holds an important position among the three major brewed wines in the world (yellow rice wine, wine, and beer). Its brewing technology is unique, becoming a typical representative and model of the oriental brewing world. Among them, the wheat-quice rice wine represented by Shaoxing yellow rice wine from Zhejiang is the most historic and representative product of yellow rice wine. It is a grain liquor made from rice. Unlike baijiu, yellow rice wine is not distilled, and its alcohol content is less than 20%. Different types of yellow rice wine also exhibit different colors, such as rice color, yellowish-brown, or reddish-brown. Jimo Laojiu from Shandong is a typical representative of northern millet yellow rice wine; Longyan Chenjiang wine and Fujian Laojiu are typical representatives of red-yeast rice yellow rice wine.
Rice Wine
Rice wine, also known as fermented glutinous rice or Laozao, was called "Li" by the ancients. It is a common traditional local snack in the south. The main ingredient is glutinous rice, so it is also called glutinous rice wine. In northern China, it is generally called "mijiu" or "sweet wine".
Medicinal Liquor
Medicinal liquor, known as the "longest among the hundred medicines," combines strengthening and health-promoting Chinese herbs with liquor. Not only is it convenient to prepare, stable in medicinal properties, and safe and effective, but also because alcohol is a good semi-polar organic solvent, the various active ingredients of Chinese herbs are easily dissolved in it. The medicinal effects are fully exerted with the help of the liquor's potency, enhancing its therapeutic efficacy. Famous medicinal liquors passed down from ancient times include Miaoxin Medicinal Liquor, while newly emerging medicinal liquors include Gui Shou Wine and Jin Liquor.