Other Baijiu Aroma Styles · FFET10432

Xifeng liquor (Feng-aroma baijiu of Fengxiang, Shaanxi)

A Feng-aroma baijiu from Fengxiang, Shaanxi, made from sorghum and aged in jiuhai vessels.

Xifeng is a Feng-aroma baijiu from Fengxiang in Baoji, Shaanxi, made from sorghum with a barley-and-pea fermentation starter. Production uses solid-state fermentation in earthen pits and mixed steaming, followed by at least three years of storage in vessels called jiuhai. Its production craft was included in the fifth batch of national intangible cultural heritage extension items in 2021.

What

Xifeng is a Feng-aroma baijiu made from sorghum, with a fermentation starter made from barley and peas.¹

When

The production craft was included in the fifth batch of national intangible cultural heritage extension items in 2021; this dates its recognition. The available material provides no dated primary text directly naming Xifeng liquor. The Han and Wei brewing texts mentioned concern brewing experience in the Guanzhong region and do not establish when Xifeng liquor originated.¹

Where

Xifeng liquor is produced in Fengxiang District, Baoji, Shaanxi, including Liulin town. Fengxiang District is also the declaring locality for the national intangible cultural heritage item.^1,2

How

Barley and peas are combined in a three-to-two ratio to make the starter, which is cultured for about 30 days. Sorghum is steamed, and production uses solid-state fermentation in earthen pits and mixed steaming. The new spirit is stored in jiuhai vessels for at least three years.¹

Why

The heritage entry states that ethyl acetate leads the ester profile of its aroma, and it lists earthen-pit fermentation, starter making and storage in jiuhai vessels among the features of the craft.¹

Impact and influence

In the national list the craft is an extension item under traditional distilled liquor production techniques, declared by Fengxiang District. The entry reports more than 2,000 staff involved in passing on the craft.¹

Sources (2)