XiFeng Jiu Bai XiFeng

Xifengjiu is the baijiu of Fengxiang in Baoji, Shaanxi, made by Shaanxi Xifengjiu Co., the company formed in 1956 when the town's distilleries were nationalized and combined, and it is the sole representative of the feng-flavor, or phoenix-aroma, style, a category that sits between strong-aroma and light-aroma baijiu. Spirits from the area go back some 4,000 years, the drink was renamed fengxiang in 757 during the Tang dynasty, nearly 50 distilleries were making it under the Xifeng name by the early 1600s, and in 1952 it was named one of China's Four Famous Spirits. The base grain is sorghum, ground and steamed, fermented with a barley-and-pea daqu in mud pits for only about ten days, with the pit mud replaced every year, the opposite of the strong-aroma approach. After distillation the spirit ages in jiuhai, rattan baskets lined with hemp paper and cloth sealed with vegetable oil, beeswax and pig's blood. The result shows ethyl acetate and ethyl hexanoate as tart apple and cherry on the nose with earthy honey on the palate, fruity, grainy and long. Bai Xifeng is the everyday bottling of the brand.

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