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Baijiu: How the world’s most popular spirit is made
Moutai: Chinese men toast each other as they drink Moutai, the most famous brand of baijiu. Distilled from sorghum and rice, the spirit is the tipple of choice for everything from wedding receptions to business banquets.
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Maotai, China: Chinese farmers carry sorghum grain across a bridge in Maotai. Sitting along China's Chishui River in the southwestern province of Guizhou, the town produces over half of the country's baijiu.
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Fermentation: Chinese workers toss sorghum, one of the key ingredients used for locally made baijiu, in preparation for the first step of fermentation.
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Baijiu tourism: The Chinese government is now promoting baijiu tourism in Maotai, giving visitors a chance to see how it's made.
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Chishu River: China's most famous baijiu brands have long used the Chishu River as their prime water source. The area is also revered as the site of a 1935 revolutionary battle led by Mao Zedong during the historic Long March of the Red Army.
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Labor intensive: A Chinese worker heats river water to be poured on the sorghum as it's prepared for fermentation.
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World's most popular spirit: Thanks to China's huge population, baijiu accounts for almost a third of global spirit sales. Euromonitor International, a London-based consultancy estimated about 5.5 billion liters, or 1.5 billion gallons of baijiu sold last year.
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Four types of baijiu: Vats of fermenting baijiu are covered with red cloth. Baijius are categorized by four aroma profiles: rice, light, strong and sauce.
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Saucy spirits: Sauce aroma baijiu has a savory taste. which some say resembles soy sauce. The most popular brand of sauce aroma baijiu is Moutai.
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Top-end baijiu: Once popular at state banquets, the best baijiu often sells for hundreds of dollars per bottle.
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Searching for new fans: Distillers are trying to find new markets for baijiu as an anti-corruption campaign has clamped down on spending by government officials.