the high levels of esters, primarily ethyl hexanoate, which give the spirit a strong taste of pineapple, banana and anise. Most alcohols of this aroma are distilled from sorghum, sometimes in combination with other grains, continuously fermented in mud pits. This style is formerly known as Luxiang "Lu aroma" (泸香, lúxiāng), as it is thought to be invented in the Luzhou Laojiao Distillery in Luzhou, Sichuan province. Other notable examples of this type of liquor are Wuliangye from Yibin, Sichuan; Jiannanchun from Mianzhu, Sichuan; and Yanghe from Suqian, Jiangsu province. The Ming River Baijiu for the western market is also this category. Jiangxiang (酱香, jiàngxiāng; sauce aroma): A fragrant distilled sorghum liquor of bold character, named for its similarity in flavor to fermented bean pastes and soy sauces. It is made from sorghum repeatedly fermented in stone brick pits. It has large amounts of ester compounds, which impart a layered umami flavor. A highly controversial profile - like it or hate it. Not recommended for beginners but highly recommended for experienced drinkers. Some consider it as funky. It is an acquired taste, like peaty whisky. To the initiated, it is considered a complement for preserved and pickled foods (酱菜, jìangcài). This class was formerly known as Maoxiang "Mao-aroma" (茅香), after the best known spirit of this class, Maotai. Various other niche aroma profiles: "Chi" xiang (豉香, chǐxiāng; douchi /douban flavored), or "Zhi" xiang (脂香, zhīxiāng; fat aroma): Named after douchi, the popular Chinese condiment made from fermented bean, this is a savory rice-based baijiu from Guangdong notable for the addition of pork fat during the aging process. Fuyu xiang (馥郁香, fùyùxiāng; extra-strong aroma): This category refers to the liquor produced by the Jiugui (酒鬼) Distillery in Hunan. Distilled from sorghum, rice, glutinous rice, wheat, and corn that has been fermented with big qu and medicinal small qu. "Laobaigan" xiang (老白干香, lǎobáigānxiāng; laobaigan aroma): Similar to light-aroma baijiu, but fermented with wheat-based big qu and bottled at extremely high proof. Most often associated with the Hengshui Ruitian (衡水瑞天) Distillery in Hebei. Yao xiang (藥香, yàoxiāng; medicinal aroma): A pungent liquor that originates at the Dongjiu (董酒) Distillery in Guizhou. Medicine aroma is distilled from the combination of two separate pit-fermented sorghum mashes, one fermented with wheat qu in a large pit and one fermented with medicinal rice qu in a small pit. Jian xiang (兼香, jiānxiāng; mixed aroma): A class of