From the Sichuan province of China comes Ming River Baijiu – ‘Baijiu’ meaning ‘white spirit’ – made from sorghum grains that have fermented for three to four months. The mash is distilled using pot stills, with the final result laid to rest for at least two years before being bottled at 45% abv. 

Loved for its tropical flavours, Ming River makes a great drink served neat, or as a base for a wide range of cocktails, especially Daquiris. The nose has aromas of green apple peel followed by a tropical fruit medley of papaya, guava and melon. Spicy on the palate, anise and pineapple make way for a long and mellow finish.