Ming River launch seeks to lure in new drinkers to baijiu

Robyn Black

Robyn Black

29 September 2020

Distributor Hi-Spirits says Ming River is the world’s first baijiu to be focused on export markets

Ming River was created by co-founders Derek Sandhaus (baijiu expert and author of the Essential Guide to Chinese Spirits) and Matthias Heger (owner of Capital Spirits baijiu bar in Beijing).

It is made in the Sichuan province in China’s oldest operating distillery, Luzhou Laojiao (pictured above), using sorghum grain that’s fermented with wild yeast in earthen pits. The mash is then batch-distilled in traditional Chinese pot-stills and rested for two to three years, before being blended.

It is described as being an ‘intensely aromatic spirit,’ with bright, tropical fruit and earthy, umami notes as well as pineapple, spicy pink peppercorn and aromas of green apple peel and tropical fruits including papaya and guava.

The tropical notes lend it to Tiki-style cocktails including Mai Tais, Piña Coladas and Daiquiris, Hi-Spirits says. It is hoped that this flavour profile will help introduce baijiu to a new audience of cocktails-lovers.

45% abv, RRP £32/750ml. Hi-Spirits, hi-spirits.com

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