Tag Archives: rice aroma

Cocktail: Baijiu Sour

As we ease into the holiday season, I wanted to share a cocktail recipe from the good people at Beijing’s Capital Spirits. This recipe is credited to owner Bill Isler and inspired by Fubar and 300 Shots friend Jim Boyce. It is … Continue reading

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Baijiu basics: rice aroma

A couple weeks ago I explained, from start to finish, the process of making baijiu. This was not idle talk but a necessary first step in introducing the various categories of baijiu in greater depth. To review, there are five steps … Continue reading

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300 shots recommends

A condensed list of recommendations for your your baijiu enjoyment. Click the links for full reviews by category. Enjoy! Strong aroma: Guojiao 1573 国窖1573 by Luzhou Laojiao 泸州老窖 (RMB1,300/US$205), Shuijingfang 水井坊 (RMB900/US$140), Jiannanchun 剑南春 (RMB400/US$63), Purfeel 21 (RMB200/US$31), Luzhou Laojiao 泸州老窖 (cheap), Quanxing 全兴 (very cheap) Light aroma: Laobai … Continue reading

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Getting started: sauce aroma

I started out hating this stuff, because I was drinking bad sauce-aroma baijiu and there’s really nothing worse than bad sauce aroma. But then I tried the good stuff, and became quite fond of it. Sooner or later there comes … Continue reading

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Baijiu basics: What does it stink like?

Last weekend I set off to a friend’s cocktail party. I knew they would have vodka and mixers, but vodka doesn’t help me get any closer to 300 shots, so I came packing a party grenade of Lang Jiu 郎酒. … Continue reading

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