Bayberries soak in clear spirit in an earthenware jar draped with a cloth, a wooden ladle pours the infused liquor into a cup held in one hand, and a bamboo basket in front holds bayberries with their leaves.
Steeped and blended
Introduction
Liquors made by steeping or blending plants, flowers or fruit into a base of baijiu, huangjiu or another alcoholic drink.
Blended and infused liquors are drinks made by steeping or blending a base of baijiu, huangjiu or another alcoholic drink with plants, flowers, fruit or other edible ingredients. The national standard GB/T 17204-2021 on the terms and classification of alcoholic drinks covers the terms for both kinds; in it, blended liquor is a drink made from fermented wine, distilled spirit, edible alcohol and the like, blended or reprocessed with edible ingredients or additives, and flavoured baijiu counts as one, while GB/T 27588-2011 covers lu jiu, the liqueurs. Besides factory products, households in Yuyao and the Jiangsu, Zhejiang and Shanghai area often steep bayberries in strong baijiu and leave them for a year or so. The aroma types of baijiu, huangjiu, rice wine and fruit wine have classes of their own and fall outside this one.