New Delhi, Aug. 1 -- The centuries-old fiery Chinese spirit baijiu, long associated with business dinners, is being reshaped to appeal to younger generations as its makers adapt to changing times.

Mostly distilled from sorghum, the clear but pungent liquor contains as much as 60% alcohol. It's the usual choice for toasts of "gan bei," the Chinese expression for bottoms up, and raucous drinking games.

"If you like to drink spirits and you've never had baijiu, it's kind of like eating noodles but you've never had spaghetti," said Jim Boyce, a Canadian writer and wine expert who founded World Baijiu Day a decade ago. The annual event aims to promote the traditional liquor, which is far less known internationally than whiskey or vodka.

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