Ming River Sichuan Baijiu

Ming River is a Sichuan baijiu made from locally harvested red sorghum and water from protected wells. It is fermented in earthen pits with naturally harvested yeast cultures native to Luzhou. After two months the mash is unearthed and distilled in small batches in a traditional Chinese pot still. The spirit ages for up to two years before the master blender balances it. It is bold, with notes of pineapple and anise and a lingering finish, and suits drinking neat alongside spicy food or in a cocktail.