Tag Archives: distillation

Notes from north China

North China’s Yellow River Valley is the cradle of Chinese civilization and the birthplace of traditional Chinese alcohols. The Neolithic Chinese Peiligang peoples currently claim the title of the world’s oldest known consumers of alcohol, with fossilized remains of their … Continue reading

Posted in News, Tastings | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , | 6 Comments

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

Posted in Baijiu basics, Historical oddity | Tagged , , , , , , , , , , , , , , , , , , , , | Leave a comment

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

Posted in Baijiu basics, Historical oddity | Tagged , , , , , , , , , , | 5 Comments

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

Posted in Baijiu basics, Historical oddity | Tagged , , , , , | Leave a comment

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 , , , , , , , , | 9 Comments