Spirits

BOUQUET: Peppery and complex

PALATE: Mellow and luscious taste, notes of pineapple and liquorice.

Xi Feng Jiu has a long history dating back more than 2,200 years ago to the Qin Dynasty, and the “Qin drink,” was the first generation of Xi Feng Jiu. According to legend, Fengxiang, the town in Shaanxi province, was where the ‘phoenixes took flight’- the root of the name Xi Feng Jiu: ‘Western Phoenix Spirit’. In 1994, because of the unique styles and features, brewing process, and unique geographical environment of Xi Feng Jiu, Chinese state-level authority’s determined “Feng Xiang” aroma baijiu by using Xi Feng Jiu as a reference. Since then, Shaanxi Xifeng Liquor Group Co., Ltd. has become the benchmark of the national standard for Feng-aroma baijiu.

The Moutai Group proudly introduces Moutai Bu Lao Jiu. So named Bu Lao Jiu to refer to  eternal youth, this new expression is made from Moutai’s signature blend before being infused with traditional Chinese herbs. Some key herbs including Angelica Dahurica, Dried Longan Berry, Wolfberries, and Hawthorn blend harmoniously with Baijiu. With a fresh blend, Moutai Bu Lao Jiu has the elixir of youth while retaining the same great flavor and prestige of classic Kweichow Moutai.

Origin: Moutai, Guizhou Province, China  Mash: 50% Sorghum, 50% Wheat  Eye: Crystal, Pure, Full Bodied Nose: Meyer Lemon, Hawthorne Berries, Lychee, Roasted Espresso Tongue: Goji Berries, Grapefruit Pith, a touch of Salinity. ABV 53% (106PF)

Finely selected from the region of Luzhou, Sichuan Province, the red glutinous sorghum is fermented in the historical fermentation pits and blended to perfection. Before release, it is bottled in an exquisite Chinese clay bottle. Owing to the fact that the clay bottle is porous, the baijiu kept in the bottle can actually ‘breathe’. It is therefore rightly claimed as a ‘living baijiu’. With red glutinous sorghum grown specifically in Luzhou, Sichuan province as the ingredient, Luzhou Laojiao · Antique Edition (Zisha Daqu Baijiu) is brewed from old fermentation pits with hundreds of years of history. It was then bottled in a clay bottle after exquisite blending by our baijiu master. Tasting Notes: An aroma of toasted sesame oil and fermented soy. A rich and umami body with notes of nuts, dark chocolate, and sour cherry. White pepper on the finish.