Craft, culture, markets and tasting — stories from the front lines of bringing baijiu to the world. Watch, read, and subscribe.
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.
Read storyWhile 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.
Read storyA 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.
Read storyYou can't just order baijiu from China to your door. Behind every bottle on an American shelf is a chain of licensed players — here's how it actually works.
Read storyWhisky drinkers talk about regions; baijiu drinkers talk about aroma. Learn the four families and you can predict a bottle's character before you open it.
Read storyThe first sip surprises everyone. The second sip converts most people. Here's how to give baijiu the three-sip chance it deserves — temperature, glassware, pace and all.
Read storyFifty years ago, Japanese whisky was a niche curiosity. Today it's a global luxury. The parallels with Chinese baijiu are striking — and the timing has never been better.
Read storyWhisky ferments as a liquid. Baijiu ferments as a solid block of grain. That single difference explains the entire flavour universe of China's national spirit.
Read storyBefore whisky and vodka conquered the world, China was already distilling. Here's everything a curious drinker needs to know about the world's best-selling spirit.
Read storyStories, tasting notes and market updates — once a week, no spam. New subscribers get our free Baijiu Starter Guide.
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