Hengshui Laobaigan (Hebei Baijiu)
度数67度！？純粋なアルコールを極めた「燃える水」
Description
A traditional Baijiu brewed in Hengshui, Hebei. Forms a standalone unique category among Chinese Baijiu called 'Laobaiganxiang' style. Traditional ones have an abnormally high ABV of '67%' (lower ABV versions exist now), suppressing ester aromas (fruit/floral) to the limit, pursuing pure, burning alcohol sweetness and crispness.
Classification: Adults, Alcohol, Baijiu, Laobaigan, Hengshui, Laobaiganxiang Style, Ultra High ABV, Traditional
Shops selling Hengshui Laobaigan (Hebei Baijiu)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Water
- Sorghum
- Wheat
Instructions
- [Typical Uses]
- [Warming up on Freezing Nights]: On severe winter nights in the North like Beijing, knock back this ultra-high ABV Baijiu while snacking on peanuts or offal stews. Creates a path of fire from throat to stomach, loved for its crispness that leaves no next-day hangover.
Learn more Substitutes, pairings, tips
Key spices
Very modest aroma; burning stimulation of high-purity ethanol、and clear sweetness of the raw grains
Substitutes at Japanese supermarkets
Spirytus diluted slightly with water (though it lacks sorghum sweetness)
Pairing
Peanuts / Braised Pork Offal / Northern heavy-flavored dishes
Trivia
Because the aroma is modest, it doesn't interfere with food smells. The perfect bottle for hardboiled people who say 'I dislike stinky Baijiu like Moutai, but I want to feel a heavy alcohol punch.'
Eating tips & etiquette
Named 'Lao' (old history), 'Bai' (transparent/pure), 'Gan' (high ABV like burning/low moisture). Highly respected among Chinese drinkers as a 'Man's liquor'.
Allergen
Wheat