An ancient and beloved spirit, Baijiu is the national tipple of China.
This particular bottling has been produced in the Guizhou Province of China. The spirit is made using Sorghum, a kind of gluten free grain, which is malted in a manner similar to the barley used for whisky.
The spirit has then been aged in earthenware pots for five years, creating a subtle depth and complexity. In Baiju classifications, this bottling is thought to have a “sauce” fragrance. The spirit is largely unflavoured, with a profile and mouthfeel similar to vodka, though it does include subtle flavours of peppery spice, earth, and grain-sweetness.
Traditionally served warm or at room temperature, Baijiu is also an excellent accompaniment to a good Chinese lager.