Erguotou in China

Erguotou (二锅头) is a type of baijiu, which is a traditional Chinese distilled liquor. It is a clear spirit with a high alcohol content, typically ranging from 38% to 56% alcohol by volume. Erguotou is particularly popular in Beijing and its surrounding areas.

The name “Erguotou” translates to “head of the second pot,” which refers to the second distillation in the production process. It is believed that Erguotou originated in Beijing during the Qing Dynasty. Initially, it was produced by small-scale distilleries and sold in bulk, often served in earthenware jars. Over time, it became a beloved local beverage and gained popularity beyond Beijing.

Erguotou is typically made from sorghum, wheat, corn, or a combination of grains. It undergoes a process of fermentation, distillation, and aging to develop its unique flavor profile. Unlike some other types of baijiu that are aged for long periods, Erguotou is often consumed relatively young, giving it a strong and fiery taste.

In Beijing, Erguotou is often enjoyed neat or mixed with water, particularly in the summer months when it is served cold to help combat the heat. It is also commonly used in cocktails and as a cooking ingredient in various dishes.

Due to its affordability and versatility, Erguotou remains a popular choice among locals and visitors alike, and it has earned a reputation as a quintessential Beijing beverage. It is often associated with social gatherings, celebrations, and festive occasions.