A lighter baijiu, the XingHuaCun Fen Chiew has a rich and balanced flavour. It is slightly sweetened from the addition of corn sugar, and carries notes of green apple and a hint of matcha. This slight bitterness blends well with the baijiu’s sweetness.

Fenjiu is the oldest variety of Chinese baijiu, with 6,000 years of history. It is still made today according to traditional methods in the Shanxi province of north China using organic sorghum and pure water from the Gouzhuang spring.

About Baijiu

The number one selling spirit in the world, baijiu is a uniquely-flavoured, clear alcohol and plays a key role in Chinese culture – it is traditionally drunk in a series of toasts before a celebration meal. Baijuu varies hugely depending on where it is made, and the unique brewing techniques of each producer.

Different bottles and distilleries have a fiercely loyal following – and diners will often look for their local baijiu in restaurants. Interestingly, the ingredients in different baijiu bottles can be entirely different. It is commonly made with sorghum wheat – but not always.

Baijius fall into one of five flavour categories - ‘sauce’ (with savoury almost soy sauce notes), strong, light, rice (with earthy sake flavours) and mixed (a combination of the other flavours). The spirit’s flavour is categorised on the most prominent aroma, which is created by adding extra ingredients to the central grain, as well the length and type of fermentation.

Known as ‘Chinese Fire Water’, these complex spirits are relatively unknown in the west. With their intense layered aromas, this is the drink your cabinet is missing!

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, Sorghum, Barley, peas.

Allergy advice: allergens listed in bold.