Xi Jiu Jiao Cang 1988 (53%)

Category:
 
Spirits
Sub-Category:  
 
Baijiu
Producer:
 
Xi Jiu
Label Name:
 
Jiao Cang 1988 (53%)
Country:
 
China
Region:
 
Guizhou (Xishui County / Chishui River valley)
Volume:
 
500ml
ABV:
 
53%
Acidity:
 
1
Sweetness:
 
1
Body:
 
5
Length:
 
5
Aroma Intensity:
 
5
Best Temperature:
 
18-22°C

Awards/Ratings
1988: Xijiu awarded National Quality/National Fine Wine (Golden Jubilee) recognition. Brand has provincial and national quality awards and National Geographic Indication protections; product positioned as premium Xijiu flagship

Tasting Note
Rich, savory sauce-aroma (jiangxiang) profile: fermented bean, roasted sorghum, caramel, toasted nuts and subtle floral top notes. Full-bodied, warm alcohol and long dry umami finish.

Food Pairing
Asian: Peking duck, braised pork belly (hong shao rou), Sichuan hotpot, Cantonese roast meats, Korean BBQ. Western: grilled or roasted lamb/beef, rich stews, charcuterie, aged hard cheeses, umami mushroom dishes.

Production Method
Traditional solid‑state fermentation (pure grain). Moutai‑style process: multi‑cycle steaming/fermentation/distillation (9 steams, 8 ferments, 7 extractions). Blended from base liquor aged ≥8 years with pre‑1988 vintages.

Vineyard Info
Guizhou Xijiu (Xijiu) founded 1952 in Xishui; merged into Kweichow Moutai Group in 1998. Producer of sauce‑aroma baijiu with large cellars and long maturation programs.