History,
Sauce Aroma Bai Jiu
The history of this traditional Chinese liquor goes back over 2000 years with a significant evolution during the Qing Dynasty (1644-1912) when Chinese distillers introduced advanced and unique techniques for processing this distinctive type of liquor.
Maotai became the first Chinese liquor to be produced in large-scale production. The Communist government consolidated a lot of local distilleries into 1 state-owned company, Kweichow Moutai (the name is an old romanization of “Guizhou Maotai”).
This company is located in the Guizhou Province, in South-West China, where liquor distillery has a very long tradition.
Tasting Notes,
Nose: Fresh, piquant, estery and savoury.
Palate: Crisp, complex, savoury and smooth. Rich, intense sweetness of honey and nectarines, gradually building towards an almost-but-not-quite solventy kerosene sweetness which lingers on the tongue due to a very viscous, oily texture.
Sauce Aroma Bai Jiu
The history of this traditional Chinese liquor goes back over 2000 years with a significant evolution during the Qing Dynasty (1644-1912) when Chinese distillers introduced advanced and unique techniques for processing this distinctive type of liquor.
Maotai became the first Chinese liquor to be produced in large-scale production. The Communist government consolidated a lot of local distilleries into 1 state-owned company, Kweichow Moutai (the name is an old romanization of “Guizhou Maotai”).
This company is located in the Guizhou Province, in South-West China, where liquor distillery has a very long tradition.
Tasting Notes,
Nose: Fresh, piquant, estery and savoury.
Palate: Crisp, complex, savoury and smooth. Rich, intense sweetness of honey and nectarines, gradually building towards an almost-but-not-quite solventy kerosene sweetness which lingers on the tongue due to a very viscous, oily texture.
Overall Rating
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