Requested By
alecfotsch
Ganbei Baijiu
Ganbei Baijiu was launched in late 2018 by founders Alec Fotsch, Andrew Hoogerwerf, and Kockyo Xiong. It is produced in the state of Inner Mongolia in the north of China. Made from sorghum, it is considered to be a strong aroma baijiu.
Fermentation lasts 70 days and after it is traditionally distilled, it is aged for 32 months in clay vases. It is bottled and labeled in the US in Minneapolis, Minnesota at Lawless Distillery. Ganbei (pronounced "gahn-bay") translates to "cheers" or more literally, "dry cup.
Ganbei Baijiu was launched in late 2018 by founders Alec Fotsch, Andrew Hoogerwerf, and Kockyo Xiong. It is produced in the state of Inner Mongolia in the north of China. Made from sorghum, it is considered to be a strong aroma baijiu. Fermentation lasts 70 days and after it is traditionally distilled, it is aged for 32 months in clay vases. It is bottled and labeled in the US in Minneapolis, Minnesota at Lawless Distillery. Ganbei (pronounced "gahn-bay") translates to "cheers" or more literally, "dry cup."
-
-
ageNAS
-
Cost
-
abv42.0
-
-
BaijiuBaijiu (bye-joe) translates to "white spirits." Made in China although can be made elsewhere. Generally made from sorghum, rice, millet, or other grains. If aged, vessels such as clay, terracotta, stainless steel are used, not wood. Categorized as either Light Aroma, Rice Aroma, Strong Aroma, or Sauce Aroma.
-
Cask Typeclay vases