Medicinal wine is a blend of Chinese herbs known for their health-enhancing properties and alcohol. The herbs leverage the potency of the alcohol, while the alcohol amplifies the efficacy of the herbs, thereby maximizing therapeutic benefits.Medicinal wines are categorized based on the nature of their ingredients: animal-based, plant-based, combined animal-plant, and mineral-based. Commonly used ingredients include ginseng, snake, goji berries, deer antler, deer penis, cordyceps, and American ginseng.
Medicinal wine combines the dual properties of both liquor and medicine, though its primary purpose is medicinal. As the saying goes, "Wine is the sovereign of all medicines," implying that liquor itself possesses medicinal qualities. Moreover, alcohol effectively extracts both lipid-soluble and water-soluble active components from herbs, significantly enhancing their therapeutic effects. The synergy between liquor and herbs mutually amplifies their respective potencies.If a single herb typically delivers 30% of its potency, it can achieve 60-80% when infused in medicinal wine. Moreover, the combination intensifies the alcohol's potency—where half a cup of regular wine might be tolerable, one should limit medicinal wine to just a sip. Use clear spirits; herbs should be whole roots or sliced. The specific type of alcohol has minimal impact on efficacy; select based on personal preference for proof and aroma.Those with low tolerance may opt for low-proof liquor around 38% ABV; those with high tolerance may choose high-proof liquor around 52% ABV. Fermented liquor is typically avoided because its yeast aroma can mix with the herbs, producing an unpleasant, strange smell. Plain white liquor or rice wine is commonly chosen, as they blend with herbs to create a light, appealing fragrance.
The advantage of baijiu is its resistance to spoilage and long shelf life. However, in southern regions, fruit wine is occasionally used for medicinal purposes. Its lower alcohol content causes less irritation to the body. When using fruit wine, the decoction method is typically employed: herbs are boiled, the residue strained out, and the resulting liquid diluted with fruit wine for consumption.
Herbs may be added whole or cut into 3–5 mm slices or segments, but rarely ground into powder. Powder tends to cloud the liquid, reduces transparency, and dissolves too rapidly, resulting in high concentration. Coarsely ground powder is used only when rapid dissolution is required.
Containers for medicinal wine are typically ground-mouth glass bottles, facilitating airtight sealing and preventing oxidation of the herbs. Dark-colored bottles are optimal; if using transparent bottles, avoid direct sunlight. The ratio of herbs to wine also requires careful consideration. Generally, the soaked herbs should constitute about one-third of the total volume of the medicinal wine.
Consume one to two liang per serving.
Soak herbs in alcohol at room temperature, ensuring the container is tightly sealed and protected from light. Shake several times daily—this cold maceration method is most common. Alternatively, use hot decoction: simmer herbs in alcohol to warm the yang and release surface pathogens. However, this method causes alcohol evaporation, reducing proof and unsuitability for long-term storage. It's only recommended for short-term consumption.
When the medicinal wine's color ceases to darken, it indicates the active ingredients have stopped leaching out and the wine has reached maximum concentration, making it ready for consumption. Generally, animal-based medicinal wines require 1–2 weeks of steeping before use, while plant-based varieties are ready in 3–5 days. Some precious herbs can be reused: when the liquid level drops to about 1 inch from the bottom, replenish with fresh wine and continue steeping.
Do not consume the medicinal wine if any of the following conditions arise: cloudy texture, noticeable flocculent particles, darkened color, oily film on the surface, diminished alcoholic aroma, or a distinct rancid odor.
When drinking, consume one to one and a half liang (approximately 50-75 ml) per serving. Those who are not accustomed to drinking alcohol may dilute the medicinal wine with rice wine or cooled boiled water and consume it in measured amounts.Tonic medicinal wines have no time restrictions for consumption. Therapeutic wines should ideally not be taken on an empty stomach or during meals. Sedative wines are best consumed 1–2 hours before bedtime.
The above outlines the proper method for brewing medicinal wine. While beneficial, it should not be consumed in excessive amounts at once; one to one and a half liang per serving is sufficient.