Note: I wrote this piece three years ago for The Beijinger. By Jim Boyce | Sixty-plus bottles of baijiu in six hours. I tried them after taking an overnight train from Beijing to Shanghai [in June 2013] to catch a… Continue Reading
I wrote here about my April trip to baijiu producer Yimuquan, in the city of Baoding, to learn more about their six-ton vats made from woven willow branches, paper, blood and egg whites. (Yimuquan was also a sponsor for this recent baijiu… Continue Reading
South China Morning Post and China Daily have both published stories about World Baijiu Day, each of them opening with a nod to the power of this spirit. “It’s still nearly three months away, but perhaps we need that much time… Continue Reading
Bill Isler, co-owner of Capital Spirits, talks to Phoenix Kwon of the South China Morning Post in this article about promoting a positive image of baijiu in China. Describing his initial experience with baijiu, while as a student at Tsingua University… Continue Reading
“Can there ever be a good reason for drinking 300 shots of baijiu, China’s distilled liquor famed for burning the esophagus and causing calm people to burst into song?” asks The Wall Street Journal. The answer? “For American Derek Sandhaus, the answer is… Continue Reading