If it comes in a big dark recipient, you know that you won’t remember the rest of the evening.

When it comes to Chinese alcohol, many people automatically think of well-known brands such as Baijiu and Maotai. However, there is a hidden gem in the Chinese alcohol world that is often overlooked — homemade alcohol. This type of alcohol is not mass-produced and does not have a label on the bottle, but it is considered by many to be the best and strongest Chinese alcohol.

Homemade Chinese alcohol has a long history and is deeply rooted in Chinese culture. It is a tradition that has been passed down from generation to generation, with families and communities having their own unique recipes and methods for making this potent drink. The process of making homemade alcohol is a labor of love, with each step being carefully and meticulously done.

Unlike commercially produced alcohol, homemade Chinese alcohol is not regulated by the government, which means that the alcohol content can be much higher. This is one of the reasons why it is known to be the strongest Chinese alcohol. In fact, some homemade alcohols can have an alcohol content of over 50%, which is significantly higher than most commercial alcohols.

My poor father tried to drink Chinese alcohol with 78% and 82% with my father-in-law and his friends, and he only knows what happened next because I showed him videos the next morning.

The ingredients used in homemade Chinese alcohol are also different from those used in commercial alcohols. Instead of using grains like rice or sorghum, homemade alcohol often uses fruits, herbs, and other natural ingredients. This not only gives the alcohol a unique and rich flavor, but it also has health benefits. Many Chinese believe that homemade alcohol can help with digestion, improve blood circulation, and even cure illnesses.

One of the most popular types of homemade Chinese alcohol is Huangjiu, also known as yellow wine. It is made by fermenting glutinous rice, wheat, or barley with a special type of yeast. The resulting drink is sweet and has a strong aroma, making it a favorite among locals. It is often used in cooking and is a staple in many Chinese dishes.

Another famous homemade Chinese alcohol is called Baijiu, which translates to “white liquor”. This strong spirit is made from sorghum, wheat, or rice and can have an alcohol content of up to 60%. It is often served at banquets and special occasions, and is a symbol of prosperity and good fortune in Chinese culture.

One of the main reasons why homemade Chinese alcohol is considered the best is because of the love and care put into making it. It is a tradition that is passed down through families, with each generation adding their own touch to the recipe. This personal touch and dedication cannot be replicated in mass-produced alcohols.

So next time you have the chance to try homemade Chinese alcohol, don’t hesitate to indulge in this hidden gem. You won’t be disappointed and you might have an anecdote or two to share when your return home.

Do you have anecdotes to share?