Kaoliang

Kaoliang or gaoliang (Ch高粱酒Gāoliángjiǔ ) is primarily in the People's Republic of China and the Republic of China ( Taiwan) controlled areas Kinmen and Matsu from fermented sorghum produced high-proof clear liquor.

Production and enjoyment

Kaoliang is one of the Chinese baijiu - schnapps. For its preparation mature sorghum is fermented by yeasts and molds. The resulting sugar is then fermented to alcohol, the mixture was further added millet. The product of this process is finally distilled several times. The alcohol content is 38-63 %. Some varieties are stored for years to ripen.

Kaoliang is, depending on the season, both cooled and heated drunk. It is also used in cooking. There are now, especially in Kinmen, developed as part of the tourism demand products such as " Kaoliang noodles ", " Kaoliang Cake", " Kaoliang sausage ", " Kaoliang eggs " in Kaoliang pickled fruits, and many other specialties.

Well-known brands

The most famous Kaoliang brand is the Kinmen Kaoliang (Ch金门 高粱酒Jinmen Gāoliángjiǔ ), named after the island on which it is made. It is produced from the 1952 founded, formerly state-owned company Kinmen Kaoliang Liquor and exported around the world. Since the official opening of Kinmen for tourism in 1993, the brandy is also a popular souvenir for visitors to the island.

Another known Kaoliang brand is the Tunnel88 (Ch八八 坑道 高粱酒Bābā kēngdào Gāoliángjiǔ ). It is produced on the Matsu island Nangan and takes its name from a former military tunnel in which it is stored at least five years to mature.

Trivia

The film Red Sorghum by Zhang Yimou (1987 ) is set in a rural Kaoliang distillery in China.