between 38 and 46% by volume. Bilujiu (, bìlǜjiǔ, lit. "jade green liquor"): From Wuhan, this liquor is infused with Chinese medicinal herbs and sugar. Yulian baijiu (, Yàlián báijiǔ): Named "Royal Lotus", this is a variety of baijiu infused with a selection of twenty medicinal herbs. It was first produced for the Chinese royal family in 1790. Baijiu brands Baijiu are often distinguishable by distillery. The distinct aroma and taste profile is likely to be the specialty of that region. Therefore, often the name of the brand is the same as the name of the baijiu and the distillery. However, bigger brands tend to have a series of different types of baijiu as well as their signature baijiu. Beginner is recommended to try the signature baijiu of the brand first, to learn about their style of baijiu making. Due to its long history, almost every province in China has at least one regional specialty baijiu. However, Guizhou and Sichuan are the two biggest, particularly famous baijiu-making provinces, where numerous distilleries can be found. Below is a non-exhaustive list of relatively well-known Baijiu brands, grouped by place of origin, in descending order of popularity (semi-arbitrary and subjective). *Many other brands exist, but usually only produced, sold and consumed locally and therefore lesser-known and not included in the list. Guizhou: Guizhou Moutai (貴州, Guìzhōu Máotái，Kweichow Moutai): This liquor has a production history of over 200 years, and originally coming from the town of Maotai in Guizhou. It is made from wheat and sorghum with a unique distilling process that involves seven iterations of the brewing cycle. This liquor became known to the world after winning a gold medal at the 1915 Panama-Pacific Exposition in San Francisco, California. Mao Zedong served Moutai at state dinners during Richard Nixon's state visit to China, and Henry Kissinger once remarked to Deng Xiaoping that, "if we drink enough Maotai, we can solve anything". Alcohol content by volume: 53%. Xijiu (習酒) Guotai (國台酒, Guotai Spirits) is distilled seven times to produce a crisp, clear flavor. The authentic spirit is made from wheat and a red sorghum cultivated in China's agricultural heartland. Guotai uses an ancient Chinese distillation process. Sichuan: Wuliangye (, Wǔliángyè) is a strong, aged distilled liquor produced in the city of Yibin in southern Sichuan. Its factory includes a Liquor History Museum on its grounds. Wuliangye uses five grains (sorghum, rice, glutinous rice, corn,