China's grain spirit, usually sorghum, fermented in solid piles with qu (a grain-and-mould starter) and then distilled. It's the most-drunk spirit in the world, and pungent, fruity and funky in ways no Western spirit is.
fermented · pungent · tropical fruit
Kinds
Strong aroma (nongxiang)
Sichuan's style: pineapple, anise and ripe fruit. The most common.
Light aroma (qingxiang)
Shanxi's style: clean, floral, dry — the easiest to mix.
Chinese supermarkets and specialist shops. Light aroma is the place to start for drinks.
Worth knowing
Use it like a funky rum or a mezcal: a small share of the base, with sweet fruit (pineapple, lychee) and lime. It's often 50% or more, so measure it like an overproof. Toasted sesame oil fat-washes it well.