FLORENCE FABRICANT from The New York Times writes an announcement on the launch of Ming River baijiu. Fabricant describes the fruity flavors of Ming River, its bold taste and how it is beginning to show up in cocktail menus and can be easily enjoyed at home with tonic and lime or a splash of grapefruit liqueur.
Link to article: https://www.nytimes.com/2018/07/02/dining/drinks/baijiu-ming-river.html
