Baijiu is the world's most-drunk, least-known spirit. We bring it — and the story behind every drop — to global tables, bars and portfolios.
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The gateway to blended-aroma baijiu. Aged five years in traditional clay vats, this is the bottle we pour for first-timers — mellow, layered and surprisingly smooth.
A decade in clay. The blended aroma reaches full expression — rich, layered and elegant, with the depth that rewards slow sipping.
The flagship. Two decades of maturation deliver a rare, regal baijiu — bottled at a robust 50% vol yet impossibly smooth. Made for celebration and collection.
Soft and welcoming strong-aroma baijiu from Jiangsu. Light-bodied with gentle florals — the style that eases western palates into baijiu.
The single most important fact about baijiu — and the reason it can't be compared to whisky, vodka or brandy.
Mezcal spent decades as a mystery, then became the bartender's obsession. Every sign that made that happen now points at baijiu — plus a few it never had.
While China's biggest names fight over one aroma family, one distillery in Anhui quietly built a style of its own — and it might be the friendliest baijiu on earth.
A Chinese banquet isn't a meal with drinking — it's drinking with a meal. Understanding the rituals of the round table is understanding baijiu itself.
Whisky had its Old Fashioned. Baijiu has these — friendly, modern recipes that make the world's boldest spirit approachable.
Stories, tasting notes and market updates — once a week, no spam. New subscribers get our free Baijiu Starter Guide.
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