By Jim Boyce | Over the past month, Jordan Porter of Chengdu Food Tours has organized several baijiu tastings as warm-ups for the official launch of a club this Wednesday. I asked him about why he’s starting the club, what activities… Continue Reading
By Jim Boyce | Fu became the UK’s first baijiu bar when it opened in the spring of 2016 and the team there has served China’s national spirit in flight, infusion and cocktail form ever since. I asked a few… Continue Reading
Jim Boyce | Pleasantly surprised is the typical reaction when people first try Taizi. Not only because this spirit hails from New Zealand, a nation few would associate with baijiu, but also due to the taste. Made with Australia sorghum and… Continue Reading
By Jim Boyce | Richard Auffrey of the Passionate Foodie blog, now in its tenth year, has been on a baijiu roll lately: see this post, this post and this post, among many others. In the past month alone, Auffrey… Continue Reading
The Schoolhouse at Mutianyu, located at the foot of the Great Wall of China, will participate in World Baijiu Day on August 8. I interviewed Jim Spear, co-founder of The Schoolhouse, about the line of baijiu-inspired liqueurs the company produces. Boyce: You… 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
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