A wonderful example of China’s national spirit.
Baijiu is made with Sorghum, a kind of naturally gluten free cereal. The Sorghum is malted in a similar manner to the processing of barley for single malted whiskies. This particular expression is made in the Guizhou province.
The spirit has been aged in earthenware pots for three years, which adds a subtle complexity and depth to the final product.
The result is a creamy, slightly sweet and pure spirit, with gentle undercurrents of earth, spice and white pepper.
Baijiu is traditionally drunk warm, or at room temperature.