Baijiu Classification — Aroma Types (白酒香型分类)
China — 5000+ year history; classified aroma system developed in 20th century
Baijiu (white spirit) is the world's most consumed spirits category by volume, produced in China from various grains (primarily sorghum) using solid-state fermentation in mud or stone pits. The Chinese government classifies baijiu into aroma types (xiang xing): Sauce/Soy (Jiang Xiang — Moutai), Strong (Nong Xiang — Wuliangye, Luzhou Laojiao), Light (Qing Xiang — Fenjiu), Rice (Mi Xiang — Guilin Sanhua), and others. Each type uses different fermentation vessels, grains, and techniques.