Baijiu Basics: China's Best-Kept Secret
Baijiu is the most-consumed spirit category on the planet, yet most Western bartenders have never poured a glass. More baijiu is sold every year than vodka, whisky, gin, rum, and tequila combined, and almost all of it stays inside China. This free course closes that gap with the vocabulary, production literacy, and tasting instincts to talk about baijiu with real confidence behind any bar.
What You'll Learn
Across six modules, you'll learn what baijiu actually is, how it differs from huangjiu and shochu, and why solid-state fermentation in earthen pits and clay jars sets the category apart from every other world spirit. You'll meet qū, the microbial starter that drives every batch, and learn how da qū, xiao qū, and fu qū each shape the final spirit. You'll work through the four dominant aroma categories (sauce, strong, light, and rice) plus phoenix, mixed, and the lesser-known specialty styles, then map them to the houses that define each one: Kweichow Moutai, Wuliangye, Luzhou Laojiao, Fenjiu, Yanghe, Xifeng, Langjiu, and the export-focused Ming River.
Built for the Bar and the Home Shelf
You'll learn how to set up a beginner-friendly tasting flight, pour into traditional ceramic cups, and apply Chinese ganbei etiquette with confidence. You'll build a working flavor vocabulary borrowing from soy, mushroom, hay, banana, pineapple, and white pepper, then pair baijiu with everything from Sichuan hot pot to dim sum. The final module moves baijiu into your shaker with ten cocktail templates, complete specs in both oz and ml, including the Ming Dynasty, Mei Mei, Concubine, Baijiu Sour, Baijiu Mule, East Side Negroni, Sichuan Highball, and a baijiu Old Fashioned.
Whether you're building a category opening for your back bar or want to taste what a thousand-year-old distilling tradition actually delivers in the glass, plan on 30 to 40 minutes total. Pass each knowledge check at 75 percent to earn your completion badge.