How is baijiu made?

Baijiu is a traditional Chinese liquor that is made through a complex fermentation process. The basic steps to make baijiu are as follows:

1. Preparation of the Grains: The first step in making baijiu is to prepare the grains. The most commonly used grains are sorghum, wheat, rice, and corn. The grains are cleaned, soaked in water, and then steamed or boiled to gelatinize the starch.
2. Fermentation: The next step is to ferment the grains. This is done by adding a special type of yeast called "qu" to the grains. Qu is made from a mixture of grains, water, and a starter culture. The qu is added to the grains, and the mixture is then left to ferment in a pit or a vat for several weeks or even months.
3. Distillation: After the fermentation process is complete, the mixture is then distilled to extract the alcohol. The traditional method of distillation in China is to use a large pot still, which is heated over an open flame. The vaporized alcohol is then collected and condensed into a liquid.
4. Aging: The final step in making baijiu is to age the liquor. The aging process can vary depending on the type of baijiu being made. Some types of baijiu are aged for only a few months, while others are aged for several years. The aging process helps to mellow out the harsh flavors of the liquor and to develop its unique aroma and taste.

Overall, the process of making baijiu is a complex and time-consuming one, but the result is a unique and flavorful liquor that is an important part of Chinese culture and cuisine.