Forget our complaints about the pollution, China has an even more intractable public relations problem that has everything to do with the country's favorite hard liquor. And yes, we are talking about baijiu. In 1854, French Catholic missionary Régis Huc introduced the drink to Western civilization as "absolutely like liquid fire," while Dan Rather -- covering Nixon's seminal 1972 trip to China -- compared it to "liquid razor blades."

Given that we have had similar experiences ourselves, and given the pervasiveness of this attitude, Jeremy Goldkorn is delighted to host David Moser and Derek Sandhaus for a discussion of the history, craft and business of traditional Chinese liquors. David is of course an old Sinica hand. Derek is an American writer, baijiu convert and most recently the author of Baijiu: The Essential Guide to Chinese Spirits, an encyclopedic compendium that includes not only details on some of the best drinks in China, but also -- stunningly -- some great cocktail recipes for putting that bottle of Erguotou to good use at your next dinner party.

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 said on
March 24, 2014
Very interesting topic! haha.

At 23', Derek mentioned Fen Jiu (汾酒), in which I think Fen is the name of a local river in Shanxi, 汾河 or 汾水. Not sure if David was joking by saying this Fen could be powder(粉)... But anyways, just to wanted to help clarify if that helps. :)
 said on
March 24, 2014
Very interesting topic! haha.

At 23', Derek mentioned Fen Jiu (汾酒), in which I think Fen is the name of a local river in Shanxi, 汾河 or 汾水. Not sure if David was joking by saying this Fen could be powder(粉)... But anyways, just to wanted to help clarify if that helps. :)
 said on
March 24, 2014
@rony.gao,

Fen Jiu 汾酒 was originally invented in 杏花村,汾阳市,山西省 and that's where the name came from.
 said on
March 25, 2014
You're all right. 汾酒 is named after 汾州, now 汾阳, and originally referred to all alcohols produced in the region. Today it refers specifically to a type of light-aroma baijiu, the most famous producer of which is 杏花村, located in the town of the same name. (And no joke on the powder comment, I must have been drunk at the time.)

老白汾酒 is widely available throughout China. It's terrific baijiu, you should all go out and and buy a bottle.
 said on
March 27, 2014
anyone able to comment on Jing jiu? (敬酒 - I think) Sweet, slightly medicinal flavoured. Used to drink it on cold nights when living in Beijing.
 said on
March 27, 2014
@crusty_138

Jingjiu 劲酒 is a popular medicinal tonic, or a baijiu infused with traditional Chinese medicine and herbs. The herbs give it a nice earthy flavor and some supposed restorative properties. I did a brief blog post on the subject a while back, if you're interested (http://300shots.wordpress.com/2012/10/29/hey-big-mister/).

 said on
March 28, 2014
Thanks man! That may explain why I sometimes had trouble sleeping after drinking it (The red bull qualities, that is)
 said on
May 12, 2014
The first time I ever tasted 汾酒 was in the U.S. of A.but not in China. An American guy who used to teach English in Fenyang brought out a bottle of 汾酒 as something sacred, holy, and untouchable.
 said on
December 28, 2018
Hi, I have been experimenting with baijiu for the last three months or so. Its a bit too strong and pungent for my palate. I have found it really is great as a cocktail mixer some brands more so than others. Baijiublog.com has a good in-depth selection on cocktail recipes here <a href="https://www.baijiublog.com/baijiu-cocktails/#Baijiu-Cocktails-1">https://www.baijiublog.com/baijiu-cocktails/#Baijiu-Cocktails-1</a>

In my opinion it mixes better with citrus flavors but everyone has their own preferred taste. Enjoy!
Mark Lesson Studied