foodandwine.com/cocktails-spir…

Baijiu production is heavily reliant on the local microclimate and ecosystem. Everything from the ingredients used, the microorganisms used to ferment them, and even the season in which it is produced impacts the flavor of the resulting spirit. #bai-ology #drinkbaijiu

@ideasimprove SF WorldSpiritsComp That’s Ricky Gomez favorite category. He can’t get enough Baijiu.

We are thrilled to announce that Ming River Baijiu won Gold at the 2019 San Francisco World Spirits Competition. With almost 3,000 spirits judged this year, it is an honor to take home such a coveted award. SF WorldSpiritsComp #sfwsc #Sichuanbaijiu #sfwspiritscompetition2019

Want to pair the perfect cuisine with Ming River Baijiu? Learn the basics of Sichuan flavors from Omnivore's Cookbook. omnivorescookbook.com/sichuan-cuisin… omnivorescookbook.com/sichuan-cuisin…

Join me tomorrow at Museum of Chinese in America for an introduction to baijiu and a look at its little-known American past. Plus a tasting! drinkbaijiu.com/drink-baijiu-a…

While Sichuan food is known for its spicy flavors, it is so much more than just “hot”. sbs.com.au/food/article/2… sbs.com.au/food/article/2…

If you don’t know the story of baijiu, you’d best learn it. drinkbaijiu.com/bai-ology/the-…

Thanks Nicolas Stecher , excellent piece on #baijiu and mingriver. !!!

Like the Martini is to Vodka, the Daiquiri is to Rum, and the Manhattan is to Whisky… In Europe, bartenders will be building the next signature baijiu drink for the world! Ming River Europe is launching the first... facebook.com/Mingriverbaiji…

Until the 1950s the Chinese called baijiu shaojiu (烧酒 or 燒酒, burnt wine), the Mandarin equivalent of the Korean word “soju” and the Japanese word “shochu,” though the Japanese write it 焼酎. #baijiufacts #drinkbaijiu (also #drinkshochu and #drinksoju )

4 unique craft bottles worth a shot taking from silverkris.com/unique-craft-s…

On a recent trip to #China, #bartender legend and widely successful bar proprietor, Erick Castro sits down with co-founder TheBai-ologist Derek Sandhaus talks about #baijiu, his experiences in China & the 400+ yr old Luzhou Laojiao distillery. mingriver.com/ming-river-bar…

Ever wonder why Ming River Baijiu has a hint of pineapple on the palate? Strong-aroma baijiu contains a large amount of the ester (a chemical compound usually created by the interaction of alcohol and acid) known as ethyl... drinkbaijiu.com/bai-ology/ask-…

The world’s most consumed alcohol is one you might not have tried. But it's coming to a bar near you mag.time.com/txGm76v

Nowadays China may not exactly be known for its tipples, but its favorite, the 60-120+ proof grain distillate known as #Baijiu, automatically qualifies as the world's number one spirit in volume.🇨🇳 flaviar.com/blog/baijiu

Everyone ready to sharpen their baijiu skills at Bar Convent Brooklyn next week? I'll be there slinging the sorghum sauce. Find me for an impromptu ganbei! #drinkbaijiu #barconventbrooklyn

If one is looking to pair food with baijiu, consider the following rule of thumb: Match the baijiu with the flavors commonly associated with the regional cuisine where that baijiu originated (i.e. p strong-aroma baijiu with Sichuan food). #drinkbaijiu #butwithfood

Team #Drinkbaijiu has landed at #barconventbrooklyn. Looking forward to some quality ganbeis with friends old and new. #bcbrooklyn

#NegroniWeek continues with this fun variant utilizing the famed Chinese spirit, BAIJIU. Traditionally, baijiu is a social spirit, imbibed alongside meals in good company. 🍚 It only makes sense to pair this with the… instagram.com/p/BzMa4HRF3pJ/…