China
Ming River
Ming River Sichuan Baijiu is a strong aroma style Baijiu produced at Luzhou Laojiao, the oldest operating distillery in China! It's made with red sorghum grain, and fermented in earthen pits with Qu, a fermentation starter cultivated from fungi and bacteria. After two months, the mash is ready to be distilled using a traditional Chinese pot still and after that, it's aged for two-to-three years in clay pots. A bright, vibrant and flavoursome spirit.
Pineapple, mango, mint and a hint of baked earth richness.
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Interesting taste, quite drinkable.
My husband and family are Chinese and this was my contribution to our Chinese New Year celebratory dinner. The Ming River marketing dept has worked overtime to dress this up in a very western friendly fashion and I have no idea how authentic the product is - to be honest I had no idea what to expect. However, it is like no other spirit I have ever drunk, and certainly tastes and smells very Chinese. From the moment you open the bottle you get hit by a plummy aroma that is so familiar from some eastern dishes. It positively engulfs you when you stick you nose in the glass and dominates the taste. For westerners I expect this will be a marmite thing - people will either love it or hate it. Even amongst the Chinese people present at our dinner it divided opinion. Personally I think it is worth a try to expand horizons. On the strength front: at 45% it is slightly stronger than the normal 40% for whisky and I expected a burn, but it is a deceptively smooth spirit. It could generate some very interesting cocktails.
This is my favourite Baijiu in the world. I’ve tried many in China, and Ming River is perfect. Clean, smooth, clear, and gentle. Sure my Chinese father in law might miss the 65% alcohol, but I really enjoy this 45% version, it lets the flavours come alive!
