Ming River Baijiu
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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. Fruity and sweet, 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 palate.