Andy Benson visited China annually for work between 1993 and 2003, then lived here for a decade, starting in 2004. Now settled back in the United States, in Houston, he talks about his experiences with baijiu.
Derek Sandhaus, the latest in the “Confessions of a Baijiu Drinker” series, has put more time than most into the study of baijiu, something he has documented first via his blog 300 Shots to Greatness and then
Nick Van Leeuwen is co-founder of organic wine importer Australian Natural, which lists brands like Paxton, The Hedonist, Temple Bruer and J&J in its portfolio. Given his time in China, he’s had a bit of experience with
David Volodzko is editor of the site Rational Consent and has written for many other publications, including this piece about baijiu for The Diplomat. I asked him a few questions about his experience with baijiu. When did you first try
The third post in the Confessions of a Baijiu Drinker series features Lao San, an American lawyer who lives in China and tweets under the name Black China Hand. What is your earliest memory of drinking
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
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