Bai is a traditional Chinese alcoholic beverage made from fermented grains, primarily sorghum. It is a clear spirit, often referred to as Chinese liquor or baijiu, and has a high alcohol content, typically ranging from 40% to 60%. Bai is commonly consumed during celebrations and social gatherings in China, and it is known for its strong flavor and aroma. The production of Bai involves a unique fermentation process that includes the use of qu, a type of mold that helps convert starches into sugars. This process can take several months, and the resulting spirit is often enjoyed neat or used in cocktails. Bai is an integral part of Chinese culture and cuisine, reflecting the country's rich history of distillation.