Begins with green apple peel and gives way to a mélange of tropical fruit—papaya, guava and melon—rounded out by a hint of ripe cheese. Spicy pink peppercorn, with pineapple, anise and a bright and briny middle note. A long, mellow and a slightly earthy finish.

Baijiu is traditionally enjoyed neat at room temperature. Ming River’s fruity sweetness is the perfect counterpoint to the numbing spice of Sichuanese cuisine. As a clear but decidedly non-neutral spirit, in mixed drinks Ming River’s bold aroma and flavor can be called upon to perform like a rhum agricole, Jamaican pot still rum or a Batavia arrack, effortlessly finding a home in tiki drinks while also opening a new world for sours and aperitifs. Additionally, many classic recipes can be enhanced by incorporating Ming River baijiu in a split base or even just as a rinse.