Many foreigners in China have their first serious encounter with baijiu, China's potent white spirit, when they join in Spring Festival celebrations. But while some foreigners shun the clear grain distillate (and mutter about "kerosene"), many are finding wine-like subtleties in the top-shelf varieties and a new appreciation for the liquor.

Chinese-American Simon Deng is one of the co-founders of Capital Spirits, a bar in a Beijing hutong (lane) that he believes is the world's first dedicated to baijiu and craft liquor. We asked him for insights and advice that would make everyone an expert when Chinese New Year arrives.

Q: First things first: What is baijiu?