padgettish

What's your opinion on Baijiu? After finally trying it I can say that while it's definitely worse than ouzo or malort, it's not all that bad conceptually.

Do you think there's room for an elevated, craft Baijiu to arrive in the same way that tequila or sake dramatically changed their stars over the last century, or is a sorghum based liquor just doomed to always taste like that?

I'm not going to lie, I find punch up like that kind of annoying and really unuseful, but yes the bottle I tried also had a heavy fusel alcohol flavor and some chemical/plastic notes. Truly I don't know if this is because of the base ingredients or if stateside we just get a lot of low quality exports. The bottle I tried, for example, was from a case "gifted" to port staff by a container ship captain which I have to assume has to be Popov level garbage.