Fenjiu 42% (also known as Fenjiu Brown Label or Blue Flower 20 in certain aged variants) is a premium “light-aroma” (qingxiang) baijiu produced in Xinghuacun, Fenyang, Shanxi Province, China. Made using sorghum as the base grain, along with barley and peas, and crafted with the traditional “Daqu qingxiang” method, which includes ground-pit fermentation and steam-distillation. Some editions are aged (e.g. 20 years) in ceramic or earthen vessels, giving them added depth without losing the fresh, floral clarity that defines the style.
Tasting Notes:
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Appearance: Crystal-clear; totally transparent with slight viscosity depending on age.
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Aroma: Fresh, floral, and fruity; clean notes of apple, pear, sometimes orange peel or citrus zest; light herbal touches and subtle honey in aged versions.
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Palate: Smooth and soft despite the proof; sweet grain (especially sorghum), gentle fruit tones (apple/pear/quince), mild herbal/flower layers; in aged variants, hints of vanilla or nut.
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Finish: Long and elegant; keeps a refreshing sweetness with crystalline clarity; no heavy smoky or overbearing heat—balanced and lingering.
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ABV: 42%
Serving Suggestions:
Best enjoyed neat, slightly warmed (around 40-42 °C) to open up aroma and flavor. Also suitable for sipping slowly alongside light Chinese dishes (steamed fish, mild stir-fry, soft tofu) or as a contrast to spicy food to cleanse the palate. In mixology, it can be used in cocktails that complement its floral and fruit notes (e.g. citrus-based mixers, light syrups), though many enthusiasts prefer it on its own to appreciate its subtle complexity.
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