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Monthly Archives: January 2013
Baijiu basics: strong aroma
Full disclosure: I live in Sichuan and think its strong-aroma baijiu is the best spirit China produces. But the Chinese seem to have my back on this one. Somewhere between about twenty-five and seventy percent[1] of the baijiu on the … Continue reading
Posted in Baijiu basics
Tagged big qu, distillation, fermentation, Guojiao 1573, Luzhou Laojiao, pit fermentation, Shuijingfang, solid-state, sour mash, strong aroma, Wuliangye
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Wisdom of the Ancients
New year, new baijiu. Several months ago I began corresponding with David Zhou of Potomac Falls, Virginia about a new North American baijiu he was producing called Confucius Wisdom. Not wanting to compromise myself (but obviously curious), I told him … Continue reading
Posted in Tastings
Tagged America, American, Confucius Wisdom, international, Qufu, strong aroma
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300 Shots at Greatness 