Ming River Baijiu Mule Cocktail Set

Winery Profile

MING RIVER BAIJIU – China

Production of Ming River starts with locally harvested red sorghum grain and the purest waters from a protected well. The mash is then fermented in Luzhou Laojiao’s earthen pits along with naturally harvested yeast cultures native to Luzhou, imparting the distinctive terroir of Sichuan-style baijiu. After 2 months, the mash is unearthed and distilled in small batches using a traditional Chinese pot still. The spirits age for up to 2 years before the master blender balances them into the bold flavour of Ming River.