Qu
A fermentation starter made with grains and microbes. Qu is one reason baijiu develops such distinctive aromas.
Aroma Type
The main style classification for baijiu. It is more useful than judging bottles by color.
Sauce Aroma
A savory, complex aroma style made famous by Maotai.
Strong Aroma
A rich, often fruity and cellar-influenced style common across many Chinese banquet bottles.
Light Aroma
A cleaner, grain-forward style that can be easier to understand for some first-time drinkers.
Development Bottle
A bottle connected to a major brand group or authorized producer but not necessarily equivalent to the core flagship product. These require careful reading before purchase.