Earth, wind and fire

B.C. craft baijiu brands bring the ancient Chinese spirit to modern imbibers

The fresh, crisp, slightly floral Deep Earth baijiu is ideal for newcomers to the grain spirit. Photo courtesy of Deep Earth Distillery

It can taste of soy sauce and mushrooms, damp earth or overripe fruit. It’s fermented in earthen or stone pits, and even aged in baskets coated with pigs’ blood. Its styles are categorized by words like “strong,” “sauce” and “medicine” aromas. 

But despite the challenges it might pose for western palates, baijiu (pronounced “by-joo” or “by-joe”) is the new bartender candy. Now two B.C.-made versions of the Chinese spirit—Canada’s only craft baijiu—are helping to bring an ancient spirit to the modern bar.

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