Crafted primarily from grains like sorghum, rice, wheat, and corn, baijiu undergoes a complex fermentation and distillation process. The key lies in the use of “qu,” a special fermentation starter made from mold and grains, which gives liquor its signature aromatic profile—ranging from sweet and mellow to spicy and robust. Distillation often takes place in traditional clay pots or stainless-steel vessels, and many premium varieties are aged for years in ceramic jars to enhance their flavor and depth. This exquisite craftsmanship has made Moutai, Wuliangye and other liquor brands internationally recognized and become a symbol of China’s brewing art.

Di luar rasanya, arak putih memainkan peran penting dalam kehidupan sosial dan budaya Tionghoa. Minuman ini menjadi hidangan wajib dalam pertemuan keluarga, pernikahan, dan perjamuan bisnis, di mana bersulang dengan arak putih menandakan rasa hormat, persahabatan, dan keberuntungan. Dalam festival tradisional seperti Festival Musim Semi, keluarga berkumpul untuk berbagi segelas, memperkuat ikatan dan mewariskan tradisi budaya. Selain itu, arak putih telah mengilhami banyak puisi, lukisan, dan dongeng rakyat, dan sebagian besar warisan budayanya masih bertahan hingga hari ini, yang mencerminkan arti pentingnya lebih dari sekadar minuman; arak putih merupakan simbol budaya yang mewujudkan nilai-nilai harmoni dan keramahtamahan Tiongkok.

In recent years, baijiu has gained growing popularity on the global stage. As international interest in Chinese culture surges, more people are exploring its unique flavors and learning about its rich history. While its high alcohol content may be intimidating at first, many come to appreciate its complexity and the cultural stories it carries. Whether enjoyed neat or as a base for innovative cocktails, white liquor continues to bridge cultures, offering a taste of China’s past and present to the world.