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Categories
Tag Archives: Sorghum
On the Sorghum Trail
Earlier this fall I left China after seven years. The first five years were spent in Shanghai, and I count them among the most memorable of my life. The past two were spent Chengdu, in China’s Wild West, where I … 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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The birth of baijiu, part III: The national drink?
This is the final installment in a three-part series exploring the question: “When did the Chinese first start drinking baijiu?” In part one we learned that the Chinese first had the technology to distill alcohol during the Han Dynasty (25-200AD). In … Continue reading
Posted in Baijiu basics, Historical oddity
Tagged Abu Nuwas, Al Razi, Aliji, Arak, Arrack, distillation, Europe, fermentation, Geber, gibberish, Islam, Jabir Ibn Hayyan, Middle East, Mohammed Ibn Zakariya Al Razi, Raki, Song Dynasty, Sorghum, Stephon Marbury, still, Tang Dynasty, Yuan Dynasty
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300 Shots at Greatness 