Learning About Baijiu and Sorghum

Many people know baijiu, but far fewer know what shapes it. Sorghum is the main ingredient of the spirit, chosen not for prestige, but for practicality.

Historically, rice and wheat were too valuable to divert into alcohol production, reserved instead for daily meals. Sorghum, with its tougher texture and lower cost, became the grain of distillation. Over time, this choice evolved into craft. Different regions now work with specific varieties, each bringing its own character to the final spirit, shaping how baijiu tastes from one place to another.