Delicate, dry, and light, with a smooth and light mouthfeel. The flavors of this distilled liquor is contributed primarily by ethyl acetate, ethyl lactate, and succinic acid and give the spirit a taste of dried fruit with floral notes. It is made from sorghum fermented in a stone vessel with qu made from wheat, barley and peas. The two primary styles of this liquor are Fenjiu (??, fnjiu) from Shanxi and Erguotou (???, èrguotóu) from Beijing, the latter of which is known as Kaoliang (??, gaoliáng, lit. 'sorghum') in Taiwan. Formerly this style was called Fenxiang "Fen-aroma" (??, fenxiang) after the Shanxi Xinghuacun Fenjiu Distillery (?????).