The Ming River Sichuan Baijiu comes from China's oldest distillery continuously producing Baijiu: Luzhou Laojiao. Sandhaus's previous outing, Baijiu: The Essential Guide to Chinese Spirits, took the reader through the four bouquet-based categories of baijiu (strong aroma, light aroma, sauce aroma and rice aroma), dedicating more than half its length to annotating specific brands by style and region with capsule histories and tasting notes. A balanced and complex spirit, Ming River is the original Sichuan baijiu. It is produced at the LUZHOU LAOJIAO AROMA DISTILLERYusing only sorghum, water and wild yeast cultures. Ming River is the original Sichuan baijiu. Ming River is produced by Luzhou Laojiao, China's oldest continuously operating distillery (and who put together this tasting experience). Each batch starts with locally harvested red sorghum grain and the purest waters from protected wells. Ming River's main tasting notes don't seem artificial per se, but they are definitely an addition to the baijiu. Name: Monkey Writes a Poem Where: Kings Co Imperial, New York 1.5 oz Ming River Baijiu, 0.75 oz Giffard Banane du Bresil, 0.5 oz Mattei Quinquina Blanc, and Orange Bitters. It makes sense when you consider (again, as pointed out by u/aralseapiracy) that Ming River is designed to be a sort of introduction to baijiu for the western palate. In a 2017 Brand Finance report, Luzhou Laojiao was listed as having a higher brand value than Bacardi, Smirnoff and Absolut. Users have rated this product 4 out of 5 stars. Baijiu (sometimes called by the more archaic Shaojiu) is a clear distilled liquor, which can be regarded as the national drink of the People's Republic of China. It's easy to see the draw here: Ming River has a pungent nose that's full of overripe melon notes, exotic tropical fruit, and a perfumed note reminiscent of clean linens and lavender. WIN SON ABV: 45%. Launched in June 2018, Ming River brings over 700 years of traditional baijiu techniques to non-traditional markets. 750 ml A balanced and complex spirit, Ming River is the original Sichuan baijiu. In a 2017 Brand Finance report, Luzhou Laojiao was listed as having a higher brand value than Bacardi, Smirnoff and Absolut. It is fermented in earthen pits with naturally harvested yeast cultures native to Luzhou that impart the distinctive . It is a strong (more than 50% alcohol) but clear liquid with a sharp aroma of fermented peaches. 50ml (or a little over an ounce and a half) of Ming River Baijiu 25ml (or a little over ¾ oz) of lime juice 15ml (or about a half an ounce) of simple syrup (or agave syrup) A handful of basil leaves And a slice of pineapple Lost Plate sent us a kit to try out and it is really great. So, I visited my local Beijing market to load up on a rainbow color's worth of fruit for a taste test with three . Sichuan baijiu is the most popular type in China. $ 41.41 / 1000ml. ˘ ˚ ˚ˇ ˘ ˝ ˜ MING RIVERTASTING NOTES MING RIVER SICHUAN BAIJIU: TASTE TRADITION The ORIGINAL SICHUAN BAIJIU is Has a long, mellow and made using continuous fermentation and distillation techniques that began in 1324. Derek Sandhaus is the educational director of Ming River Baijiu.He is the author of several books about China, including Baijiu: The Essential Guide to Chinese Spirits and the award-winning Drunk in China: Baijiu and the World's Oldest Drinking Culture.He currently lives with his wife and dog in Washington, D.C. They're hustling it into great bars around the country, and they're apparently behind most of the 'Is Baijiu the Next Big Thing' articles you're seeing in the press. A strong-aroma baijiu in a low-rent bottle (and for a low-rent price), this baijiu really punches above its weight. Our tasting panel said: "This has a pleasant citrus . On the nose are notes of green apple peel, tropical fruit, and ripe cheese. Ming River baijiu, Plantation pineapple rum, lime, watermelon, pineapple tincture, Thai chili syrup. Baijiu has been produced there since 1573 - an enormous period of time! Ming River - Sichuan Baijiu (750ml) shipping. It has kind of a pastis texture to it, like absinthe- but a much funkier flavor. By Jim Boyce | Baijiu writer Derek Sandhaus has publicly thrown his hat in the ring with Ming River, a project that involves Bill Isler, Simon Dang and Matthias Heger of the Beijing bar Capital Spirits and mega spirits company Luzhao Laojiao.How big is it? This is a tropical crowd pleaser: sweet, fruity, but not syrupy. "I remain determined to change your mind about baijiu," he said, via email, when inviting me to try the product at a preview tasting this past summer. It is fermented in earthen pits with naturally harvested yeast cultures native to Luzhou that impart the distinctive terroir of Sichuan style baijiu. It's got a clean, clear profile, with 50% sorghum and 50% wheat. Then, the Baijiu matures for "up to" two years in clay . 25ml (or a little over ¾ oz) of lime juice. It Is Fermented In Earthen Pits With Naturally Harvested Yeast Cultures Native To Luzhou That Impart The Distinctive Terroir Of Sichuan Style Baijiu. This episode's featured cocktail is the Ming River Pineapple Smash. Here's a delicious cocktail from the Lost Plate baijiu cocktail kit*, the 'Slice of Baijiu Paradise.'. In a 2017 Brand Finance report, Luzhou Laojiao was listed as having a higher brand value than Bacardi, Smirnoff and Absolut. Critics have scored this product 91 points. By Jim Boyce | Baijiu writer Derek Sandhaus has publicly thrown his hat in the ring with Ming River, a project that involves Bill Isler, Simon Dang and Matthias Heger of the Beijing bar Capital Spirits and mega spirits company Luzhao Laojiao.How big is it? A journey exploring the history, culture, politics, economics & most importantly for drinkers - the taste of this alluring white spirit. The baijiu I've come closest to not hating is Ming River, a newish bottling released by author, expert and baijiu poster boy Derek Sandhaus. Its name translates . Lu Zhou Lao Jiao is the signature baijiu produced in Luzhou. There's a lot of different styles, but I know strong and sauce aroma can be difficult to approach. 'white (clear) liquor'), also known as shaojiu (烧酒 / 燒酒), is a colourless liquor typically coming in between 35% and 60% alcohol by volume (ABV). The University of Michigan's governing board on Friday censured a Republican regent who called the state's female Democratic leaders "witches" whom the GOP would prepare for a "burning at the stake" in the 2022 election. Isler's product, Ming River, is a strong aroma baijiu, though the label identifies it as Sichuan style. And just like tasting Ming River, for example. Tasting Notes: Aroma: Pure aromas of Sorghum grain and long lasting fragrance of wheat and rice Palate: Luscious and refreshing with intense flavour of corn coupled with the mellowness of rice and surprising sweetness of glutinous rice that ties everything together in lasting harmony. After finishing his baijiu cocktail, Brainin asks the bartender to give him a shot of Ming River, the baijiu base of the drink, which has a 45% alcohol level. "China classifies it into four aroma categories, the full-bodied, spicy, fruity strong aroma baijiu (what Ming River is), the floral and sweet light aroma, sauce aroma, which has an umami, earthy profile and the clean and honeyed rice aroma". . In a small glass combine Baijiu and simple syrup. It is fermented in earthen pits with naturally harvested yeast cultures native to Luzhou that impart the distinctive . China still accounts for about 99.6% of baijiu's global consumption, according to Euromonitor, representing more than $100 billion in sales. Tropical and citrus and stone fruit. It uses Ming River as a base, but adding coconut, pineapple juice, and a dealer's-choice splash of secondary spirit. The winemaking traditions of Luzhou spans almost two thousand years, with luminaries such as Guo Huaiyu —the creator of "big qu" baijiu in the . Tasting notes include pineapple, papaya . Ming River seeks to introduce baiju to a new audience of cocktails-lovers, championing Chinese spirit education and engaging the international spirits community. Baijiu (sometimes called by the more archaic Shaojiu) is a clear distilled liquor, which can be regarded as the national drink of the Peop . The first of the three Baijiu I sampled was the Ming River Sichuan Baijiu ($37.99/750ml). Meet the founders and learn more about the exciting world of baijiu. For example, the strongest note you get out of the Ming River is going to be . 1.5 oz Ming River Baijiu* ½ oz cinnamon and anise simple syrup * Roasted coconut juice; 1 cinnamon stick * DIRECTIONS. You'll receive a 750ml bottle of this incredible spirit. ' | prices, stores, tasting notes and market data. Ming River is a new brand - but if you are tangentially aware of baijiu you've seen it everywhere in the US. Ming River is 45% ABV and can be consumed neat as a traditional baijiu or in a wide-range of cocktails. Fruit forward | Luzhou Laojiao vs mangos, kiwis, peaches and more. Bottle (750ml) $ 31.05. Baijiu Brand Name: Ming River Strong Aroma Aroma: Strong Aroma Baijiu ABV: 45% Ingredients: Sorghum and large Qu Tasting Notes: Hints of guava, melon, papaya and green apple peel. Tasting Notes: N/A. This is a single package purchase that gets you an assortment of cocktail ingredients, a bottle of Ming River baijiu - and most importantly, some selected recipes to test out using those ingredients. Made using traditional methods that have passed from master to apprentice for over 20 generations for the past 400 years. . This baijiu weighs in at 45 percent alcohol and is the lightest of the three in terms of sweetness, viscosity, intensity and finish. The kind of fruits you might see cited in baijiu tasting notes. Derek Sandhaus is the educational director of Ming River Baijiu.He is the author of several books about China, including Baijiu: The Essential Guide to Chinese Spirits and the award-winning Drunk in China: Baijiu and the World's Oldest Drinking Culture.He currently lives with his wife and dog in Washington, D.C. Tasting Notes: Velvety amaretto, toasted sesame, with notes of brown sugar and tropical fruits like pineapple. And while it took 448 years, Luzhou Laojiao, which has continuously made baijiu since 1573, finally sent me samples. Ron Weiser, who chairs the Michigan Republican Party, said he took "full responsibility" for his "poorly chosen words" to activists but said he would not quit . 15ml (or about a half an ounce) of simple syrup (or agave syrup) A handful of basil leaves. Ingredients: • 750ml Ming River Baijiu • 1 oz goji berries • 1 oz hemp seeds, toasted • 1 oz black sesame seeds, toasted • 1 oz chamomile, dried • 1/3 oz sweet apricot kernel, roughly crushed 1 oz of Ming River (strong-smelling baijiu) 1 oz . . Aromas of green apple, papaya, melon and tangy, savoury hints fill the nose, complemented by notes of pink peppercorn, pineapple, anise and hints of brine on the . Throughout there are complex hints of Roquefort, clove, salted meat and farmyard funk which balance the sweeter notes of fizzy strawberry laces, banana milkshake . Perfect neat alongside spicy cuisine or in a cocktail, this baijiu evokes Sichuan with each sip. . ABV: 45%. Using traditional methods passed down from master to apprentice for over twenty generations, Ming River is an authentic and uncompromising Chinese grain spirit. Flavor Spicy pink peppercorn, with pineapple, anise and a bright and briny middle note. To make it, you'll need: 50ml (or a little over an ounce and a half) of Ming River Baijiu. It's made by a distillery that's been producing baijiu since 1573. Tasting Notes: N/A. The mash for the Ming River ferments for two months in clay pits before finally being distilled. 1/4 oz Ancho Reyes Verde. It is made in the Sichuan province in China's oldest operating distillery, Luzhou Laojiao (pictured above), using sorghum grain that's fermented with . Each baijiu falls under one of four aroma categories, which can subdivide even further. Their team has done a great job with PR and education. The first perfumed notes of the baijiu counterpoint the spicy punch of the dishes—from a single giant beef rib to simmering frog soup and congealed duck blood in a hot pot. Book your seat via simon (at) mingriver.com. Description: Ming River is a classic Sichuan baijiu. China emerged on to the global wine scene with unprecedented speed in recent years, both in terms of productio . Derek Sandhaus The Bai-ologist. Lani Aherro - by Lee Truex, Go Fish, Sinking Spring. Each type of baijiu uses a distinct type of Qū for fermentation unique to the distillery for the distinct and characteristic flavour profile.. Baijiu is a clear liquid usually distilled from . Baijiu (Chinese: 白酒; pinyin: báijiǔ; lit. & the Baijiu's pretty cool too! The Ming River Sichuan Baijiu comes from China's oldest distillery continuously producing Baijiu: Luzhou Laojiao.