Moutai Feitian being poured into a cocktail shaker.
June 2, 2015

L.A. bartenders share tips on how to use this potent Chinese spirit

The first time I encountered Baijiu (“bye-joe”), the Chinese spirit distilled from sorghum, was in bartender Joseph Brooke’s Mid-City home bar, the Barage. He kept it on his back shelf and dusted it off only for dares. While I was there, one bold patron took a shot of the Moutai Baijiu and described it as tasting like “wet dog smell.” I myself found it a bit too sharp and sour for my liking. It was a most inauspicious introduction.

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