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Tag Archives: Maotai
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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How high? Moutai and price gouging
“If you absolutely must drink Moutai, make sure you’re drinking the right product.” I gave that piece of advice just months ago, but that before the baijiu giant announced yet another price hike. According to a statement, they plan to … Continue reading
An open letter to Kweichow Moutai
Dear Sirs and Madams, I would like to begin this letter by stating my gratitude for your kind hospitality upon the occasion of my visit to Maotai on the 28th and 29th of March, 2012. The accommodations at the Mao … Continue reading
Notes from south China
In the first couple weeks of my travels, a friend and I have made a slow arc from Chengdu in western China to Fujian on the East Coast. Below are a few notes from the road and an updated shot … Continue reading
Posted in News, Tastings
Tagged Chengdu, deer penis, Fi Dio, Guangxi, Guangzhou, Guilin, Guilin Sanhua Jiu, Guizhou, Kaili, Kweichow Moutai, Maotai, Miao, milk, mizhou, Panama-Pacific International Exhibition, snakes, Tangjiuhui, Xingping, Yangshuo, Zhang Yimou
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Baijiu basics: sour mash
Having discussed the different styles of baijiu and the basic fundamentals of fermentation, I’d like to turn our attention to the actual business of making baijiu. Every brand has its own tricks, but one popular method in southwestern China is … Continue reading
Posted in Baijiu basics
Tagged bourbon, distillation, fermentation, Luzhou Laojiao, Maotai, qu, sour mash, sourdough, whiskey
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