Tag Archives: Kweichow Moutai

A Journey to Moutai with Punch

In the early days of my baijiu research, I was lucky enough to receive an invitation to visit the Kweichow Moutai distillery in the remote hinterlands of western Guizhou. It was an incredible experience—crazy, drunken and unforgettable—but what really stuck with … Continue reading

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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

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Plasticize it (and criticize it)

Earlier this year, I asked the question “Will baijiu kill you?” Looking at the issues of product safety, toxicity and consumption patterns, I reached the counterintuitive conclusion that baijiu was not bad for you; at least no worse than any … Continue reading

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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

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Duty free

I spent the past couple of weeks in the UK breathing in the fresh air, eating bland fried foods and drinking my weight in ale and whiskey. All thoughts of China were put to one side while traveling, but I … Continue reading

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