For centuries, China has been producing a wide range of strong clear liquors. The principal ingredient is Gaoliang, a grain belonging to the sorghum family. China was the first country to distil liquor with sorghum. Sorghum and corn have very similar composition, but sorghum is better than corn for making liquor. Famous sorghum liquors include Maotai in Guizhou province, Fenjiu in Shanxi and other well-known liquors in Sichuan. Maotai is used for toasting at banquets. Drinkers are advised to take Maotai in small sips, and not to drink it on an empty stomach.

This article by Yang Tianqing and Daniel Kister.