- Joined
- Mar 10, 2023
Polished off a bottle of this last night, I'm currently a guest of the great nation of China. I thought it was OK, very smooth, kind of fruity (which from my own experience of making moonshine with a reflux still capable of some fairly high % means it could have been cleaned up with another run) but all in all fairly decent for something I had been warned of taking 300 trys to enjoy it, I have certainly had worse bottom shelf plastic bottle spirits as a studentImportant missing context: The most common liquor in China is baijiu. There's a reason why baijiu not really consumed outside of China, and that's because it objectively smells and tastes worst than literally any other alcoholic option.
Mostly it's cognac, have gone through a couple of bottles of that in the last few days too, the local lads seem to handle it fairly well. As a guest I'm encouraged to have more, but they keep up with my finely honed Irish genetics.
Maybe this area has a better alcohol processing gene, as my general experience is that they turn bright red after 1 sip.
Really helps wash down the beaks and feet.
Best thing is, not a single black, wow. If it weren't for all the chinese it could be Paradise