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Alcoholic drinks from Sichuan
Strong-aroma baijiu is a grain spirit fermented for about two months in pits lined with living mud. Each round, fresh grain and husk are mixed into old fermented grain, steamed while the old grain is distilled, cooled, given daqu and sealed back in the pit. Bacteria in the pit mud make caproic acid, which becomes the fruity ester ethyl caproate.
| Grain (sorghum, or sorghum with rice, wheat, maize and glutinous rice)1 part | Crushed; soaked in water at 50–60 °C, using 30–40 % of the grain weight in water[henan2020] |
| Old fermented grain from the pit (mupei)4.5–5 parts | [henan2020] |
| Medium-temperature daqu, ground25–27 % of the grain weight | [henan2020] |
| Rice husk, steamed clean for 40 min first22–27 % of the grain weight | [henan2020] |
| Hot water (95 °C or hotter), added after steaming30–40 % of the grain weight | [henan2020] |
| Starter | medium-temperature daqu, plus the old fermented grain and the microbes of the pit mud |
Total time across the recorded steps: 2 months – 2.3 months
What changes: Wheat bricks heat up as yeasts and bacteria grow through them
Output: medium-temperature daqu.
Microbes at work in this step
Candida and Wickerhamomyces heat the bricks; heat-tolerant Bacillus and Thermoascus survive
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Strong-aroma baijiu is a grain spirit fermented for about two months in pits lined with living mud. Each round, fresh grain and husk are mixed into old fermented grain, steamed while the old grain is distilled, cooled, given daqu and sealed back in the pit. Bacteria in the pit mud make caproic acid, which becomes the fruity ester ethyl caproate. Made in 6 steps over 2 months – 2.3 months. The longest step, mud-pit fermentation, takes 2–2.3 months (Deng J 2025) and runs at 20–34 °C (Deng J 2025). Yeasts, the main ethanol makers and Lactobacillus, the most dominant bacteria and the main lactic acid maker in one study; lactic acid bacteria as a group reach up to 70 % relative abundance on days 8–25 in a review do most of the fermenting.
| Main step | 2–2.3 monthsReported[deng2025] | Mud-pit fermentation |
|---|---|---|
| Temperature | 20–34 °CReported[deng2025] | Mud-pit fermentation |
Strong aroma grows its aroma in the pit mud; the Henan standard quotes the saying that the pit is the foundation. Sauce aroma instead heaps its grain hot on the floor and ferments in stone pits; light aroma ferments in buried jars.
Ethyl carbamate, which IARC classes as a group 2A carcinogen, forms during strong-aroma fermentation. Citrulline, urea, hydrogen cyanide and alcohol are its main precursors. Pottery storage jars leach metals into the spirit, and a factory must test each batch for heavy metals and methanol before it leaves. Home or unlicensed spirit has no such check.
Every number is labelled with how it is known. How this atlas is made
The Luzhou Laojiao distillery dates to 1573, in the Ming dynasty, and the style was first called "Lu aroma" after it, as it was believed to have been developed there. The distillery was included in the first national list of intangible cultural heritage in 2006. A paper on double-round bottom fermentation calls it an important innovation for the quality of the base spirit.
