Wu Liang Ye Crystal Baijiu 500ml

Crystal is Wuliangye’s signature Baijiu made in in the ever-popular ‘strong-aroma’ style. Wuliangye means ‘five-grain liquor’ and this exquisite, elegant and harmonious spirit was crafted using a blend of sorghum rice, sticky rice, wheat and corn devised by Master Spirit Maker San Chen. Wuliangye Crystal presents punchy notes of pineapple, aniseed, liquorice, guava, clove summer meadows, candy floss, soya sauce and toasted sesame seed. Sip this luscious Baijiu neat but it also pairs excellently with Sichuan food and can be mixed into elaborate cocktails.

• Distillery: Wuliangye Group
  
• Type: Baijiu
  
• Region: Sichuan, China
• Alcohol: 52%
  
• Volume: 500ml
  
• Main ingredients: water, sorghum, glutinous rice, corn, wheat
• Goes with: Serve neat & pairs well with seafood, chicken & salads
  

Wuliangye liquor has been ranking top liquor of China for over ten years. As a typical representative of fragrant Da Qu Liquor, Wuliangye is the aggregate of the quintessence of the heaven, the earth and the human.  Brewed with 5 choice grains including broomcorn, glutinous rice, rice, wheat and corn, by adopting traditional techniques, Wuliangye liquor is uniquely characterised by lasting aroma, mellow and luscious taste, harmonious and just-right flavour, which enables it to be super eminent among the liquor products of today.

Wu Liang Ye, in mandarin, 五粮液 , translating to “Five Grains Liquid” is a luxurious Chinese baijiu. Although the formula was developed during the Ming dynasty (1368–1644), the name Wu Liang Ye was given to it in 1905. Since 1959, the formula has been nationalised and standardised.

Spirits Business announced Wuliangye as the world’s second most valuable spirits brand in 2021 making rare sightings of their traditional Chinese Baijiu in the UK particularly exciting.

The Wuliangye Group based in Sichuan Province is known as the ‘King of Liquor in China’. Their location has been recognised by UNESCO and the World Food and Agricultural Organization as one of the greatest places to make high-quality spirits on the planet. They employ 50 000 staff; have been honing their skills for over six centuries; and operate a complex more akin to a town covering some 18 square kilometres. But what makes them so special is that they possess some of the oldest fermentation pits in the country built during the Ming Dynasty and still used to this day. When the fermentation is carried out a quarter of the grains are left in the pit something that reminds us of both the Solera systems in Sherry and what is lovingly referred to as ‘muck’ in the production of Jamaican rum. As this has been done continuously for 600 years the flavour Wuliangye create is utterly unique and cannot be imitated.

Baijiu has been China’s national drink for more than five millennia and is the most-consumed hard liquor on the planet (18 billion litres are made each year). Although the West has been slow on the uptake that’s all about to change. Sales of this fascinating spirit are exploding around the world. And it’s worth noting that Baijiu is as important a part of Chinese heritage as silk tea ceramics martial arts and calligraphy all of which have become very popular on these shores. 

The name translates as ‘clear spirit’ and Baijiu can be distilled from sorghum wheat rice sticky rice or corn. What makes it unique is two-fold. Firstly it’s an ingredient called ‘Qu’ – bricks of damp grains left in a warm place until they grow yeasts fungi and microorganisms – that is used to kickstart the fermentation a little like koji for Japanese Sake. This gives Baijiu a distinctive aromatic funk which reminds us a little of high-ester Jamaican rum. Secondly it’s the fact that Baijiu – unlike any other spirit we’re aware of – is created by distilling the solids not the liquid. Baijiu is then matured in ceramic jars; something that’s becoming increasingly fashionable in the world of wine also. These breathable containers allow micro-oxygenation of the spirit and remove impurities all without adding flavour. 

Again like fine wine production methods vary and there are strong regional variations. So the Chinese generally classify Baijiu by its distinctive smell. The primary categories are ‘rice’ a sweet and floral style from the south; ‘light’ a delicate style from the north made with sorghum; ‘strong’ the most popular style crafted using at least two grains and mud pits for fermentation; and ‘savoury’ or ‘sauce’ an expensive and umami style thought to resemble soy sauce. Following a similar trajectory to other strong artisanal spirits like Mezcal Baijiu is traditionally sipped neat but it has recently captured the attention of cocktail aficionados and the world’s finest bartenders. Baijiu now looks set to cement its status as the greatest spirit on the planet by increasing its global reach.

• Gold - National Famous Liquor (multiple times)
• Gold - 1995 Panama International Exposition
• “Top 10 well-known Trademarks” of China - 1991
• Gold - 1915 Panama International Exposition