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Author Archives: Derek
I had a qu today
I had a qu today I had a qu today. After almost two years of getting rebuffed at every distillery I ever visited, a guy finally says to me, “Hey, you want to go see where we make the qu?” … Continue reading
Baijiu basics: sauce aroma
They call it sauce-aroma, jiangxiang 酱香, as in soy sauce-aroma. The dreaded saucy sauce is a leveler of foreign palates. I’ve made no secret on this blog that sauce-aroma is my least favorite baijiu category, and recent taste tests conducted … Continue reading
Posted in Baijiu basics
Tagged big qu, distillation, fermentation, Kweichow Moutai, Lang Jiu, Maotai, Maotai Town, pit fermentation, sauce aroma, solid-state, sour mash
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Plastic? Oh no! Banned.
This week is Tangjiuhui (Sweets and Alcoholic Commodities Fair), the biggest annual event for the Chinese alcohol industry. It’s where the Who’s Who rub elbows with the Who the Hell? and cause general mayhem around Chengdu. It’s only day two, … Continue reading
Posted in News
Tagged Camus, Cognac, Frapin, Plasticizer, poison, Remy Martin, scandal, Tangjiuhui
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Talking baijiu in Chengdu
Major news, Chengdu people. My adopted home and baijiu muse will be the site of my first public talk on Chinese alcohol and drinking culture as part of the Bookworm Lit Fest. An (optional) tasting of some of my favorite … Continue reading
