Monthly Archives: December 2011
On Friday, December 9, 2011, four brave souls convened at a restaurant in Chengdu for the first of what will become regular baijiu tastings. The idea was to drink baijiu the way it was intended: with a good meal. It’s … Continue reading
p.s. The horse legs didn’t fit in the frame, but they’re there.
Before getting too carried away with the drinking, it’s best that I discuss some baijiu basics and, by extension, alcohol basics. I am neither a scientist nor an alcohol industry expert. I assume the same holds true for most readers, … Continue reading
Last week I had baijiu for the first time in well over a year, courtesy of my friend Tony. We were drinking Wuliangye 五粮液, a local (distilled in Yibin, Sichuan) brand named after the five grains used in its base … Continue reading