Monthly Archives: March 2012

The birth of baijiu, part III: The national drink?

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

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The birth of baijiu, part II: What’s in a name?

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

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Modern baijiu

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.

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The birth of baijiu, part I: Still here after all these years

“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

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The first hundred shots

So what have we learned in the first hundred shots? We learned that baijiu can change the course of human events. We learned that baijiu can change the course of an evening. We learned that Derek looks strapping in tangyi. … Continue reading

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