Tag Archives: sauce aroma

Baijiu basics: sauce aroma

Posted on April 9, 2013 by Derek

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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300 shots recommends

Posted on June 16, 2012 by Derek

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

Posted on June 13, 2012 by Derek

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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The real Maotai

Posted on March 2, 2012 by Derek

Guizhou is one of China’s least populous provinces of China, yet one of its most diverse. I’m told the scenery is breathtaking. But for the purposes of this blog Guizhou is remarkable for being the home of China’s national drink: … Continue reading →

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Baijiu basics: What does it stink like?

Posted on February 16, 2012 by Derek

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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