Ming River - Sichuan Baijiu - 45%
The Luzhou Laojiao distillery is located in Luzhou, in the famous Sichuan province of China, globally recognized for its ancestral expertise in spirits. In the 1950s, Luzhou Laojiao published the first modern guide dedicated to baijiu production, significantly influencing distillers throughout China. The passionate team behind Ming River Sichuan Baijiu (consisting of Bill Isler, Matthias Heger, and Derek Sandhaus) met in China, united by a deep love for baijiu – literally "white spirits" in Mandarin. Baijiu production techniques vary greatly depending on regions and styles, resulting in unique and sometimes radically different aromatic profiles. The key element of baijiu is the "qu," a natural yeast culture harvested from the ambient air, combined with other essential microorganisms. The qu gives baijiu a taste and aroma signature intimately linked to its terroir of origin. Moreover, the qu allows fermentation and distillation of grains in solid form, creating exceptional aromatic complexity and incomparable taste richness.
The Ming River Baijiu is made from red sorghum grain carefully harvested locally, combined with crystal-clear water from protected wells in Sichuan. Fermentation takes place in traditional earthen pits, where natural yeasts native to Luzhou impart to the baijiu its distinctive and authentic terroir typical of the Sichuan style. After two months of fermentation, the grain mash is extracted and then distilled in small batches using a traditional Chinese still, ensuring the spirit's finesse and authenticity. This baijiu reveals intense aromas of ripe pineapple and sweet anise, with a long and persistent finish that delights enthusiasts. It is ideally enjoyed neat, paired with spicy dishes, or as a refined base for innovative and sophisticated cocktails.
