Ming River Baijiu
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- $39.50
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- $39.50
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Product details
A balanced and complex spirit, Ming River is the original Sichuan baijiu. Each batch starts with locally harvested red sorghum grain and the purest waters from protected wells. It is fermented in earthen pits with naturally harvested yeast cultures native to Luzhou that impart the distinctive terroir of Sichuan style baijiu. After two months, the mash is unearthed and distilled in small batches using a traditional Chinese pot still. The spirits age for up to two years before the master blender balances them into Ming River’s distinctive flavor.
Ming River is distilled from locally sourced red sorghum in a "strong aroma" style - the nose begins with green apple peel and gives way to a mélange of tropical fruit—papaya, guava and melon—rounded out by a hint of ripe cheese. On the palate, spicy pink peppercorn, with pineapple, anise and a bright and briny middle note. A long, mellow and a slightly earthy finish. A fantastically full flavored sip for lovers of aromatic unaged spirits like agricole rum, mezcal, and eau-de-vie.
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I have to echo what Josh said in his review - this is genuinely one of the most unique spirits I've ever tasted. It starts tasting almost like a Soju, with a clear, crisp green apple flavor. Then in an instant that fades to an incredible complex array of robust flavors that ends in something that finishes like a whiskey??? It's incredibly interesting, and something that I can't wait to try in different cocktails.
This is hands-down the most unique spirit I have ever had the pleasure of trying. It is so hard to put into words because it tastes so unlike any other spirit I could think of. Because it is a grain-based spirit (sorghum, is the one used for this one), I had assumed it would maintain some of that grain character. To a certain extent, it does. Sorghum is kinda earthy and fruity, so this has a similar vibe in that this spirit has an earthy quality with tons of tropical fruit notes. But that's where the similarities end. What I CAN say about this spirit is that it certainly tastes fermented. I mean, Tequila, Whiskey, Brandy - all of those are fermented then distilled, but they lose that ferment-y quality. This maintains it. Maybe it's how it is aged Maybe it's because the Baijiu is allowed to ferment underground for two months Who knows! All that matters is this - it is a lovely, fermented pineapple and blue-cheese bomb of a spirit that I cannot recommend highly enough.
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