Chinese Baijiu

Baijiu is one of China’s most iconic traditional spirits, with a history stretching back many centuries. More than simply a drink, it has long been part of Chinese celebrations, family gatherings, business banquets and gift-giving traditions.

Made primarily from grains such as sorghum, wheat, barley and peas, Baijiu is produced through traditional fermentation, distillation, ageing and blending. Its distinctive character comes from its complex fermentation process, creating aromas and flavours very different from wine, whisky or other Western spirits.

Chinese Baijiu comes in several major aroma styles. Light Aroma Baijiu, represented by Fenjiu, is known for its clean, elegant and refreshing character. Strong Aroma Baijiu, including famous names such as Luzhou Laojiao and Wuliangye, is richer and more aromatic. Sauce Aroma Baijiu, represented by Kweichow Moutai, is renowned for its complexity, depth and long finish.

But to understand Baijiu is to understand more than what is inside the bottle.

In Chinese culture, sharing Baijiu is often about respect, friendship, celebration and connection. A bottle opened at the table can mark a reunion, a new friendship, an important partnership or a special moment between generations.

At LINKAR City Cellar, we want to introduce these remarkable Chinese spirits to Australia through their history, craftsmanship, regions and stories.

Respect the Past · Link the World.
From China to Australia, one bottle and one story at a time.