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Categories
Tag Archives: sauce aroma
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
Posted in Baijiu basics
Tagged big qu, distillation, fermentation, Kweichow Moutai, Lang Jiu, Maotai, Maotai Town, pit fermentation, sauce aroma, solid-state, sour mash
2 Comments
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
Posted in Tastings
Tagged light aroma, mixed aroma, recommendations, rice aroma, sauce aroma, strong aroma
3 Comments
The real Maotai
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
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
Posted in Baijiu basics, Tastings
Tagged classification, Fenjiu, Guangdong, Guangxi, Guilin Sanhua Jiu, Guizhou, Langjiu, light aroma, Luzhou Laojiao, Maotai, mixed aroma, Quanxing, rice aroma, sauce aroma, Sichuan, strong aroma, Wuliangye, Xiangshan Jiu
5 Comments