A balanced and complex spirit, Ming River is the original Sichuan baijiu, with uninterrupted production dating back to 1324. Each batch starts with locally harvested red sorghum grain and the purest waters from protected wells. It is fermented in earthen pits with naturally harvested yeast cultures native to Luzhou that impart the distinctive terroir of Sichuan style baijiu. After two months, the mash is unearthed and distilled in small batches using a traditional Chinese pot still. The spirits age for up to two years before the master blender balances them into Ming River’s distinctive flavor. The result is an uncompromisingly bold spirit that’s medium bodied with some silky viscosity, notes of pineapple, dragon fruit and anise with a lingering mellow finish. Perfect neat alongside spicy cuisine or in a cocktail, this baijiu evokes Sichuan with each sip.