Baijiu is traditionally enjoyed neat at room temperature. Ming Rivers fruity sweetness is the perfect counterpoint to the numbing spice of Sichuanese cuisine. As a clear but decidedly non-neutral spirit, in mixed drinks Ming Rivers bold aroma and flavor can be called upon to perform like a rhum agricole, Jamaican pot still rum or a Batavia arrack, effortlessly finding a home in tiki drinks while also opening a new world for sours and aperitifs. Additionally, many classic recipes can be enhanced by incorporating Ming River baijiu in a split base or even just as a rinse.

Tasting Notes:

• Nose:Begins with green apple peel and gives way to a mlange of tropical fruitpapaya, guava and melonrounded out by a hint of ripe cheese.
• Palate: Spicy pink peppercorn, with pineapple, anise and a bright and briny middle note. A long, mellow and a slightly earthy finish.

Ming River Sichuan Baijiu is a premium Chinese spirit made from sorghum and other grains. It is distilled in Sichuan Province, China, and is aged for at least two years in clay jars. It has a strong, earthy flavor with notes of spice and herbs. It is best served neat or with a splash of water.