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Categories
Tag Archives: solid-state
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
Baijiu basics: strong aroma
Full disclosure: I live in Sichuan and think its strong-aroma baijiu is the best spirit China produces. But the Chinese seem to have my back on this one. Somewhere between about twenty-five and seventy percent[1] of the baijiu on the … Continue reading
Posted in Baijiu basics
Tagged big qu, distillation, fermentation, Guojiao 1573, Luzhou Laojiao, pit fermentation, Shuijingfang, solid-state, sour mash, strong aroma, Wuliangye
1 Comment
300 Shots at Greatness 