Kaoliang liquor is a type of light-aroma baijiu of Chinese origin made from fermented sorghum. It typically has an alcohol content between 38 and 63 percent by volume and is widely consumed across northern China.
History
Kaoliang liquor first appeared in the Ming Dynasty in Dazhigu, located east of Tianjin. It is widely consumed in northern China, particularly in provinces like Hebei, Shaanxi, and Shandong. The spirit is also popular in Korea, where it is known as goryangju or bbaegal.
How it is made
Kaoliang liquor is a distilled spirit made from fermented sorghum. It belongs to the light-aroma category of baijiu. Production primarily occurs in China and Taiwan, with notable brands including Kinmen Kaoliang Liquor, Yusan Kaoliang Chiew, and Matsu Tunnel 88 Kaoliang Liquor, which ages its products in military tunnels for at least five years.
Well-known brands
- Jiangxiaobai (Chongqing)