Ming River is the original Sichuan baijiu. Crafted by Luzhou Laojiao, China’s oldest continuously operating distillery since 1573, it uses time honored traditional methods passed from master to apprentice over 24 generations. 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 the lush river town of 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 a master blender balances them into Ming River’s distinctive flavor. The result is an uncompromisingly bold spirit with notes of pineapple and anise, followed by a long mellow finish.