Jun 18, 2020
In this eye opening conversation
with Baijiu expert Derek Sandhaus, some of the topics we discuss
Baijiu is - which might seem like a simple definitions game, but
it’s way more interesting than that.
Derek came to spend years in China studying the culture and
learning as much as possible about Baijiu and the people who make
and enjoy it.
sort of microbial magic needs to happen in order to produce liquid
alcohol from a solid fermentable mash - and to that end, what
Baijiu shares in common with other spirits like open fermented
Mezcal and dunder-fortified Jamaican rum.
talk about two of Derek’s books,
Baijiu: The Essential Guide to
Chinese Spirits and
China, the most
recent of the two.
give you a crash course in the most popular styles of Baijiu and
the regional cuisines they evolved to complement and then talk
about where Baijiu might be heading in the coming years and
imagine what it would be like to share a bottle of Baijiu with
legendary 8th Chinese drinker and poet Li Bai.
much, much more.
Derek is a fascinating guy to
interview, and the amount of time he’s spent researching and
immersing himself in Chinese culture is a huge asset because the
things he shares don’t feel purely academic. They’re based on real
things he’s tasted, real places he’s visited, and real people whom
he’s learned from.