Monthly Archives: March 2012
This is the final installment in a three-part series exploring the question: “When did the Chinese first start drinking baijiu?” In part one we learned that the Chinese first had the technology to distill alcohol during the Han Dynasty (25-200AD). In … Continue reading
This is the second in a three-part series exploring the question “When did the Chinese start drinking baijiu?” In the first installment we established that the earliest period in which the Chinese had the technology required to distill alcohol was during … Continue reading
Had another taste of a cutting-edge “modern” baijiu. Tasted great and zero hangover the next day. I see big things for the t0-be-named-at-a-later-date manufacturer. 193 shots to go.
“When did the Chinese start drinking baijiu?” It’s a question I’ve been asked several times recently, and one which I have been intentionally avoiding. It’s not that there isn’t an answer, it’s that there are too many answers and none … Continue reading