Various baijiu boxes and bottles lined up on a reception table.
October 16, 2015

If you ask any American who’s spent time in China about “baijiu,” they’ll cringe and describe a night of throat-burning turpentine that tasted of old socks and sweat. The traditional liquor of China is hauled out for guests and business partners, thrown back over and over again in toasting glasses, but it’s been hard to find anyone who actually likes the stuff. Until now.

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