🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦So, I've got two tea presentations ready to go, but because I'm too lazy to do all the writing today, I'll be holding off on those until I upload one of them tomorrow.
Today instead I present some booze.
Because when I'm not enjoy the sweet brew of Camelia sinensis I'm getting my brain damaged by sweet, sweet ethanol.
(OK, I'm not quite as much a lush as I make myself out to be. I rarely have more than two shots a week, sometimes three.)
Today's hooch is a 52%ABV 浓香 (nóngxiāng or "strong scented") 白酒 (báijiǔ or "liver? I hardly know'er!") from Sichuan. This is a multigrain one with sorghum (of course!), but also rice, sticky rice, wheat, and maize. The 大曲 (dàqū or "fermentation starter") is likely made of wheat and barley infested with the right microbes: a complex of bacterial and fungal spores. The production technique is of the 老窖 (lǎojiào or "old cellar") variety where the fermented and distilled product is stored in huge pottery jars buried in clay pits for up to three years before bottling (or further aging directly in clay in the case of very expensive booze).
This particular example is made in 四川德阳绵竹 (Mianzhu, Deyang, Sichuan), a region (justly) famed for its alcoholic beverage production. I got it for a steal as a loss leader from the distillery; they really put their best foot forward for this one; consult the alt text for details.
As usual alt text has description and details. As UNusual, Mastodon users don't have to click through. All the pictures are visible.
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#白酒 #四川 #浓香 #老窖 #baijiu #Sichuan #StrongScented #OldCellar
@[email protected]
Today instead I present some booze.
Because when I'm not enjoy the sweet brew of Camelia sinensis I'm getting my brain damaged by sweet, sweet ethanol.
(OK, I'm not quite as much a lush as I make myself out to be. I rarely have more than two shots a week, sometimes three.)
Today's hooch is a 52%ABV 浓香 (nóngxiāng or "strong scented") 白酒 (báijiǔ or "liver? I hardly know'er!") from Sichuan. This is a multigrain one with sorghum (of course!), but also rice, sticky rice, wheat, and maize. The 大曲 (dàqū or "fermentation starter") is likely made of wheat and barley infested with the right microbes: a complex of bacterial and fungal spores. The production technique is of the 老窖 (lǎojiào or "old cellar") variety where the fermented and distilled product is stored in huge pottery jars buried in clay pits for up to three years before bottling (or further aging directly in clay in the case of very expensive booze).
This particular example is made in 四川德阳绵竹 (Mianzhu, Deyang, Sichuan), a region (justly) famed for its alcoholic beverage production. I got it for a steal as a loss leader from the distillery; they really put their best foot forward for this one; consult the alt text for details.
As usual alt text has description and details. As UNusual, Mastodon users don't have to click through. All the pictures are visible.
---
#白酒 #四川 #浓香 #老窖 #baijiu #Sichuan #StrongScented #OldCellar
@[email protected]
