Xing Hua Fen Chiew, commonly known as Fenjiu, is a distinguished Chinese baijiu produced by the Xinghuacun Fenjiu distillery in Xinghua Village, Fenyang, Shanxi province. Recognized as one of China's oldest alcoholic beverages, Fenjiu boasts a history spanning over 6,000 years.

Production Process:

1. Ingredient Preparation:
   The primary grain used is organic sorghum, which is ground, soaked, cooked, and cooled. This process prepares the starches for fermentation.

2. Qu Starter Preparation:
   A fermentation starter known as qu, made from barley and peas, is introduced. This starter culture provides essential enzymes and microorganisms that facilitate both saccharification (conversion of starches to sugars) and fermentation (conversion of sugars to alcohol).

3. Fermentation:
   The prepared sorghum is mixed with the qu starter and placed into earthen jars for fermentation. This solid-state fermentation process typically lasts for about a month, allowing the development of Fenjiu's distinctive light aroma and flavor profile.

4. Distillation:
   After fermentation, the mash undergoes distillation. The initial distillation produces a spirit, and the used grain is re-fermented and distilled a second time. The spirits from both distillations are then blended to achieve the desired flavor characteristics.

5. Aging:
   The blended spirit is aged in ceramic jars or underground vessels, typically for about a year. This aging process allows for the maturation of flavors, resulting in a baijiu with a pure, delicate style.

This meticulous production process, deeply rooted in tradition, results in the refined and complex character of Xing Hua Fen Chiew, reflecting the rich heritage of the Xinghuacun Fenjiu distillery.