What Is Erguotou?
Erguotou, literally meaning “second pot head,” refers to the high-quality liquor extracted during the second distillation. Known for its purity, absence of off-flavors, and smooth yet potent profile, Erguotou is a classic Chinese baijiu. When distilled at 60% alcohol content and stored underground for aging, it transforms into the even more refined jiaojiao or “cellar-aged liquor.”
Origins of Erguotou
In traditional distillation, the first liquid extracted, called “pot head,” has an exceptionally high alcohol content, often exceeding 75%. As the distillation progresses, the alcohol level drops, producing a weaker byproduct known as “tail liquor” (around 10–15%).
The grains used for Erguotou include sorghum, wheat, corn, and various byproducts like corn cobs, husks, and rice bran. These ingredients undergo a multi-step fermentation and distillation process. A standard distillation cycle includes:
- Fermenting the grains for five days.
- Distilling the fermented mixture to extract the first pot.
- Preparing the spent grains for a second round of fermentation by mixing them with fresh yeast and water.
- Distilling the second batch to produce the signature Erguotou spirit.
This meticulous technique originated during the Qing dynasty’s Kangxi era (circa 1680) when Beijing’s liquor industry thrived. Sorghum-based baijiu, celebrated for its cost-efficiency, long shelf life, and portability, became especially popular. The Zhao brothers of the Yuanshenghao distillery revolutionized the process by isolating the second distillation’s middle cut, branding it as Erguotou. Locals affectionately called it Er Leizi, or “second thunder.”
Beijing’s Erguotou Legacy
Erguotou gained a reputation for its consistent quality and unique craftsmanship, passed down through generations via oral traditions. Among the most notable custodians of this heritage is Beijing Red Star Co., established in 1949. A national symbol of China’s baijiu culture, Red Star preserves traditional methods while innovating for modern markets. The brand has roots dating back 800 years to the Yuan dynasty, with its signature techniques formalized in 1680. Red Star played a significant cultural role, debuting as the first liquor named after its brewing process and serving as a celebratory beverage for the founding of the People’s Republic of China.
Modern Giants of Erguotou
Beyond Red Star, Beijing Royal Kyoto Distillery has emerged as another key player. Located 12 kilometers south of Tiananmen, the factory covers 50,000 square meters and produces over 10,000 tons of baijiu annually. Known for its Kyoto Erguotou and Kyoto General series, the brand emphasizes a harmonious blend of aroma, sweetness, and smoothness. Kyoto baijiu is sold in over 20 provinces across China and exported to countries like Canada, Thailand, South Korea, and Russia.
Erguotou: A Spirit for the Ages
From its humble beginnings in Beijing’s royal courts to its global expansion, Erguotou remains a quintessential representative of Chinese baijiu. Its rich heritage, rooted in the craft of distillation, continues to captivate consumers worldwide, offering a taste of Beijing’s vibrant history in every sip.
Phoenix Lee https://chinese-tradition.com/baijius-signature-spirit-erguotou.html