Erguotou
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A small bottle of Beijing erguotou
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Erguotou (Simplified Chinese: 二锅头; Traditional Chinese: 二鍋頭; Pinyin: Èrguōtóu; literally "head of the second pot") is a style of Baijiu from Beijing. It belongs to the light-aroma (清香) family, like Fenjiu, and is the city's most familiar everyday spirit, sold in everything from small pocket bottles to formal gift packs. Well-known producers include Beijing Red Star (红星) and Niulanshan (牛栏山).[1]
Origin and name
Distilled liquor has been made in Beijing since at least the Jin and Yuan dynasties, when the city was a capital. The erguotou method is traditionally dated to the Kangxi reign of the Qing dynasty, around 1680, and credited to distillers of the Yuanshenghao (源升号) workshop.[2] In the old stills a pot of cold water sat on top to condense the vapour, and the water was changed three times during a run. The spirit collected with the first and third pots of water was set aside because its flavour was harsher, and only the spirit from the second pot was kept — hence the name.[3] In 1949 a number of Beijing distilleries were combined into the Red Star distillery, whose erguotou became a nationally known label.[1]
Raw materials
- Sorghum as the main grain (some producers add other grains)
- Qu — commonly a wheat-bran fuqu (麸曲) and/or daqu
- Water
Overview only — not a recipe.
Production (overview)
Compared with premium baijiu, erguotou uses a relatively short fermentation, often in stone or steel vessels, followed by distillation that keeps only the middle, cleanest part of the run ("pinching the head and cutting the tail"). The spirit is rested for a comparatively short time before blending and bottling. This yields fewer esters and a lighter, cleaner aroma.[1] Beijing erguotou brewing technique was added to China's national intangible cultural heritage list in 2008.[2]
Style and taste
Erguotou is clear, sharp and dry, with a clean grain aroma and less fruitiness than strong-aroma spirits. Classic bottlings are strong (56% is traditional), though lower-strength versions are widespread.[3]
Culture
Erguotou is closely tied to Beijing street life: it is the spirit most often seen at neighbourhood restaurants, with shuan yangrou hot pot, roast meats and home cooking. Because it is inexpensive and widely available, it is the spirit many Beijingers think of first when baijiu is mentioned. It is also well known among northern Chinese communities overseas.[3]
Notes
- "Erguotou" is a production style and generic name; many companies in and outside Beijing sell spirits labelled erguotou.
- This page does not give prices or buying advice.