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Chicago Tribune – The Next Spirit You’ll Be Drinking with Your Sichuan Food is Baijiu

The Chicago Tribune’s Lisa Futterman profiles baijiu, Ming River, and the many delightful flavor combination possibilities they bring to the table: “How does it taste? The first sip of Ming River Baijiu can be surprising to a Western palate. Fruity, spicy, almost perfume-y in flavor and aroma, the tropical notes scream to be mixed into a Tiki drink.”

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