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. Browse all 6 aroma types with their varieties in the database.
Sauce Aroma
A savory, complex aroma style made famous by Maotai. View all sauce-aroma varieties →
Strong Aroma
A rich, often fruity and cellar-influenced style common across many Chinese banquet bottles. View all strong-aroma varieties →
Light Aroma
A cleaner, grain-forward style that can be easier to understand for some first-time drinkers. View all light-aroma varieties →
GB/T Standard
Chinese national standard codes that classify baijiu production methods and quality grades. Each aroma type maps to specific GB/T numbers (e.g., GB/T 10781.1 for strong aroma). Every entry in the baijiu database includes its verified GB/T standard.
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.
Flagship Bottle
The core product line most people mean when they refer to a famous brand. Related products, commemorative editions, and group-affiliated bottles may not carry the same status or resale logic.
Importer Label
A market-specific label that can show who brought the bottle into a country legally. It is useful for overseas buyers, but it does not replace careful product identification.
Toasting
The social act of drinking together, often during meals or banquets. Toasting culture matters, but responsible pacing matters more than blind imitation.