An authentic expression of the strong-aroma baijiu from the celebrated Sichuanese distillery, Luzhou Laojiao. Pairs beautifully with the spicy flavors of Sichuanese cuisine: chilis, ginger, and garlic. Also works well in tiki-style tropical cocktails, where its funky fruitiness is analogous to high-ester Jamaican rums or rhum agricoles.
Appearance: Crystal clear and sediment free.
Nose: Green apple peel and tropical fruit – papaya, guava and melon.
Taste: Pineapple, anise, spicy pink peppercorn and dried hay.
Finish: A long, mellow and earthy finish.
Overall: It’s a journey. In China, spirits are assessed holistically. It’s not just about how a drink smells or tastes, but about how it appears in the glass, and feels in the mouth and throat thereafter. It’s not just about the senses, but about the emotional experience of the drink from start to finish.
WHAT IS BAIJIU?
Baijiu (pronounced bye-j’yo) means means “white spirits” in Mandarin Chinese. It is a diverse category that includes all traditional Chinese grain spirits. Baijiu is the world’s most popular spirit, and strong-aroma Sichuan baijiu is its most popular style. It is distilled by Luzhou Laojiao, China’s oldest continuously operational distillery. So when theycall it the “original Sichuan baijiu”, theymean it.
We believe a good drink takes time. their baijiu uses sorghum grain fermented with wild yeast for two to three months in earthen pits. Most mash is recycled into the next batch with fresh grain in a continuous cycle, building flavor and complexity over time. Like a seasoned pan, the pit develops flavor from repeated use. their distillery’s oldest pits were created in 1573 and has1,619 at least a century old. No other distillery can create baijiu of such rare complexity.
The liquid is blended from dozens of different raw distillates. They come from fermentation pits of various ages, from mash collected from different depths in the fermentation pits, and from distillates that have been aged for different lengths of time. The art of blending baijiu is thus a balancing act intended to create as complex and balanced a spirit as possible.
strong>ABOUT THE DISTILLERY
The Luzhou Laojiao Distillery’s facilities are spread out across the lush port town of Luzhou, in the southeastern corner of Sichuan Province along the Yangtze River. It has several thousand mud fermentation pits, the oldest of which date from 1573, as well as natural aging caves whose tunnels stretch for several kilometers and are filled with terra cotta aging jars. The water used to craft Ming River comes from the protected springs of the Phoenix Mountains.
The oldest part of the Luzhou Laojiao Distillery is fed by the Dragon Well Spring. According to legend, the Dragon Well was revealed to a local Luzhou huntsman who was lost in the Phoenix Mountains and taught the craft of winemaking by the Dragon King.