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Categories
Tag Archives: qu
Baijiu of the Month: Jiangjin
My wife and I were sitting in a Chengdu friend’s garden last week when our host, Xiao Wang, told me he wanted me to try his favorite baijiu. He stepped inside his apartment and came back with a narrow white … Continue reading
Posted in Tastings
Tagged Erguotou, Fenjiu, gaoliang, Jiangjin, kaoliang, light aroma, qu, small qu
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I had a qu today
I had a qu today. After almost two years of getting rebuffed at every distillery I ever visited, a guy finally says to me, “Hey, you want to go see where we make the qu?” And then he marches me … Continue reading
Baijiu basics: light aroma
Hello from the UK, baijiu buddies. Away on holiday for the moment, so I will be updating infrequently for the rest of the month, but I wanted to post another category breakdown to hold you over. Qing xiang 清香, light aroma, … Continue reading
Posted in Baijiu basics
Tagged distillation, Erguotou, Fenjiu, fermentation, light aroma, qu, rice, Sorghum, wheat qu
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Making baijiu made simple
Apologies for the absence last week, I was travelling sans VPN and the Chinese government hates wordpress almost as much as they love baijiu. It was not an entire loss, though, because during this moment of introspection it dawned on … Continue reading
Posted in Baijiu basics
Tagged aging, brewing, distillation, fermentation, moonshine, qu, saccharification, storage
7 Comments
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
9 Comments