The original Sichuan Baijiu.
A traditional Sichuan baijiu that’s produced at the oldest distillery in China, which began producing baijiu in 1573. Ming River used sorghum grain fermented with wild yeast and other microorganisms for two to three months in earthen pits. Most mash is then recycled into the next batch with fresh grain to develop distinctive flavours over time. The mash is batch-distilled in a traditional Chinese pot-still and rested for at least two to three years. Their master blender then balances the complex flavours to perfection. Ming River seeks to introduce baiju to a new audience of cocktails-lovers, championing Chinese spirit education and engaging the international spirits community. Ming River is 45% ABV and can be consumed neat as a traditional baijiu or in a wide-range of cocktails.
Nose: Green apple peel and tropical fruit – papaya, guava and melon. Palate: Pineapple, anise, spicy pink peppercorn and dried hay. Finish: Long and earthy.
2020 International Spirits Challenge – Double Gold