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Another contribution from the mixology team at Jiangxiaobai – a baijiu mojito! 1.5oz baijiu (they recommend JOYOUTH, of course) .75oz simple syrup juice of 1 lime 15 mint leaves 2oz soda water Serve over crushed ice, garnish with mint.
Vinn is – so far* – the only all-American Baijiu on the market. Made by the Ly family outside Portland OR, it’s reportedly a family recipe that goes back seven generations. The Ly family are of Chinese descent, but lived in Vietnam for generations, and have been in the US for forty years. Seven generations […]
It’s a mule, but with baijiu. This one features Jiangxiaobai’s JOYOUTH, which is making inroads in the west. 1.5 oz JOYOUTH baijiu 5 oz ginger ale squeeze of lime juice Glassware: Copper mule mug. Garnish: Lime wedge and Mint
Over at DrinkBaijiu.com, Derek Sandhaus has a great deep dive in to Strong Aroma baijiu – what it is, how it’s made, and some closeups of those mysterious earthen pits. Read the article here!
You may notice that we talk about the big four categories of Baijiu: Light Aroma, Rice Aroma, Sauce Aroma, and Strong Aroma. But where are all the Rice Aroma baijius? At the time of writing, we don’t have any reviewed on the site yet [update: we now have two versions of Vinn, a mild rice […]
Fruity syrup and lemon juice and baijiu, smoothed out with a dash of yogurt. Serve over ice, garnish with lychee! 1.5 oz Light Aroma baijiu (jiangmix recommends JOYOUTH) .5oz Lychee syrup .5oz Passionfruit syrup .33oz Calpico yogurt drink .75oz lemon juice
Te Chu Chiew (‘特曲’) is another delicious offering from Luzhou Laojiao, available in the US market. The marketing copy for this product always mentions its designation as ‘one of the four famous strong aroma liquors,’ which I don’t know exactly how to interpret. But this is a great example of the strong aroma baijiu category. […]
Lian Zhou Gong Jiu has been in business since 1944 in Hebei, and they are just starting to export to the west. In fact, the exporter kindly sent us a sample to review, but they didn’t yet have final bottle design samples – thus the mockup versions shown here. The ‘Dade’ product (can this be […]
The South China Morning Post is on a baijiu tear these days: today there’s an article ‘Inside Fortress Moutai‘. Fascinating stuff! “Maotai can be produced only in Maotai town, where a very specific microclimate creates the perfect conditions for baijiu,” explains production manager Zhou Xianlun, speaking in one of the buildings where sorghum is fermented. “In […]
Baijiu University! Sichuan University / Jinjang College have started a program to train baijiu brewers and experts. There’s also a program at Sichuang University of Science and Engineering! Time to queue up that study abroad? Washington Post has the story: The state-funded Baijiu College in the misty Sichuan mountains teaches students how to craft its […]