Drinks consultant Paul Mathew got up close and personal with baijiu during a stint in Beijing a few years ago. Mathew, who also co-owns London bars The Hide, The Arbritrager and Demon, Wise & Partners, included work with Diageo and its baijiu… Continue Reading
China wine club guy Mike Signorelli sent me this article (check this one, too) on deep-fried tequila and it seemed like the perfect thing to try with baijiu. So I talked to Beijing chef / catering guy Dustin Merrett about making… Continue Reading
As author of the book Baijiu: The Essential Guide to Chinese Spirits and the blog 300 Shots at Greatness, it’s fair to say Derek Sandhaus has drunk his fair share of baijiu. I asked him for a few tips on how newcomers can tackle… Continue Reading
(This is the second part of a two-part interview with Matt Trusch of Houston-based baijiu brand ByeJoe. Read the first part here.) Matt Trusch first visited in China in 1986 as a high school student and then, after finishing university in… Continue Reading
(Finding baijiu outside China can be difficult. The “Buy Jiu” series aims to help. Any feedback on these posts is welcome.) Australians are known to enjoy a drink or two and the adventurous can even get their hands on some… Continue Reading
Jim Rice, CEO of Sichuan Swellfun, is going upmarket. High-end baijiu sales have been hit hard since the central government launched an austerity campaign two years ago, but Rice sees opportunities in the premium niche, including for his company’s brand, Shuijingfang,… Continue Reading
While baijiu producers in China are looking to boost exports, a pair of brothers in New Zealand are going against the flow. Sam Lu and Ben Lu aim to get a slice of the massive Chinese market with their baijiu, Taizi (太紫), made… Continue Reading
Welcome to ‘Confessions of a Baijiu Drinker‘. This series asks people to share their experiences with baijiu: that first taste, the point where appreciation began, a funny anecdote or two. Given I’m asking people to spill their deepest darkest baijiu secrets, it’s only… Continue Reading
Just as U.S. drinkers might be surprised to learn baijiu is the world’s top-selling spirit, drinkers in China might raise an eyebrow to news that baijiu brands are being created stateside. Matt Trusch, who drank his fair share of baijiu over… Continue Reading
I posted last week about the baijiu cocktails at Peking Tavern in Los Angeles. Some good news: Peking Tavern says it will do something special for World Baijiu Day! Co-owner Andrew Chiu gave me a bit of background about the relationship of this place… Continue Reading