kao liang, kaoliang, or gaoliang is a type of strong unflavored baijiu made by twice distilling sorghum that has been fermented with wheat qu and combining the distillations (gaoliang is the Chinese word for sorghum). See baijiu and qu. It originated in Tianjin (in northern China east of Beijing) during the Ming dynasty (1368–1684), and there are still plenty of mainland producers, but kaoliang is chiefly known because it has become a staple in Taiwan, where its production was brought when the Kuomintang retreated there after the Chinese Civil War. It is a particular specialty of the Taiwanese island of Kinmen, just off the mainland, where it was introduced in 1952. It is also a popular drink in Korea. While it is typically an unflavored spirit, producers often age kaoliang to achieve varying expressions. Common brands include Kinmen Kaoliang Liquor and Yushan Kaoliang Chiew, both from Taiwan.
Needham, Joseph, Ho Ping-Yu, Lu Gwei-Djen, and Nathan Sivin. “Chemical Technique.” In Science and Civilisation in China, vol. 5, Chemistry and Chemical Technology, part 4, Spagyrical Discovery and Invention: Apparatus, Theories and Gifts, 114–115. Cambridge: Cambridge University Press, 1980.
Osborne, Lawrence. “Author Lawrence Osborne on Kinmen Kaoliang Liquor.” Wall Street Journal, July 11, 2014. https://www.wsj.com/articles/author-lawrence-osborne-on-kinmen-kaoliang-liquor-1405108496 (accessed February 17, 2021).
By: Anna Archibald