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So! You’re enjoying baijiu and you want to record your thoughts about it. Or you’re hosting a get-together with friends and want to introduce them to baijiu, and you want to help them really pay attention to the unique and surprising flavors they’ll experience. Or you’re just detail-oriented! Well, here is the current working version […]
The Luzhou Laojiao Bainian is so named: bai nian = 百年 = century or 100 years. Hold your horses, though – this isn’t a product that’s been aged for one hundred years. But it has been procesed through a pit at Luzhou that’s been in operation for 100 years, so there’s a nice buildup of […]
Peppery! Actually quite delicious despite the low end bottling. Horsey smell but no detectable barnyard taste. Warm but not fiery. There’s a sharp, greenish flavor here – this is pretty delightful. Interestingly, this is neither Strong nor Light aroma, but ‘Phoenix Aroma’ – one of the smaller subcategories. The baijiu is fermented in mud pits, […]
This is a tiny 100mL bottle of Jiannan Laojiao; presumably related to Jian Nan Chun Chiew (which is delicious). Note: this is a discontinued product, and if you see it in stores, it’s the tail end of this stock. Grab it if you can! It’s another strong aroma, Sichuan-style baijiu, and it’s tasty: layered, with […]
You know the west is really starting to pay attention to something when it hits Christie’s. The auction house announced that they will host an auction of collectors bottles of Kewichow Moutai. They expect the rarer bottles (from 1957 and 1958) to go for up to $40k USD. See the coverage at the Drinks Business.
Under pressure to pay back a multi-million yuan bank loan, a Chinese liquor maker reportedly cleared their debt with truckloads of cold, hard baijiu. But I wonder which baijiu-maker this was? There are reportedly more than 14,000 distilleries in China. See the short article here.
Our next tasting event is scheduled for September 12! We’ll cover an introduction to baijiu, covering how it’s made, where to find it, and intro to the four major aroma categories, and the some comparison of high and low-end baijiu. We’ll have tasting notecards for you, and we’ll pair it with food. We might even […]
If you know Red Star, you’ll appreciate this Beijing Erguotou; you’ll immediately recognize a similar flavor profile, but a marked quality increase. It’s clearly an upgrade from the cheap-but-everywhere baijiu. And there’s a reason for the similarity! Beijing was formed by former employees and executives at Red Star, creating a new company that could focus more […]
This is a great 2-minute video tour of a baijiu operation: Worth a minute to check it out! inside a very, very, very large baijiu factory pic.twitter.com/lRdkKp2bcl — Goldthread (@Goldthread2) August 17, 2018
A light-aroma fenjiu from Tianjin in northern china, this baijiu is made from the typical sorghum but also includes barley, wheat and… peas, which I guess are grain-like enough. It’s a reliable choice, and widely available in the US. It’s got a chocolatey nose, perhaps like the avenging ghost of Ghirardelli bittersweet chocolate. The back […]