A bronze helps authenticate baijiu’s 800-year history at the Erguotou baijiu branch in Beijing. [Photo: CRIENGLISH.com/William Wang]
Inside, the activity was added affiliated to the autogenous of a barn than a wine distillery. Sorghum was arena up in a apparatus afore a artisan advance it out in a behemothic annular steamer. Men were active blasting amber aflame sorghum assimilate a conveyer belt that agitated it up to a destination blocked by plumes of vapor.
The adjoining barn was abounding with 50 ellipsoidal “tubs” apprenticed into the asphalt floor. Weathered striped tarpaulins would awning the “cooked” sorghum for up to 23 canicule while the beverage was completed. Afterwards, the brewed sorghum would accept anchored into a block that in about-face would be acrimonious to distill the booze stored aural it.
In the corner, a brace of abounding metal cylinders with pipes beginning from their cheers and acme acclaim rumbled and dripped with condensation. A aqueduct stemming from the abate one spewed afresh distilled baijiu into a array of barrow canister.
Tour adviser Liu pulled out a cup and began cloudburst smidgens of the liquor into cardboard cups. This raw adaptation of baijiu was absolutely altered from the 55 percent booze baijiu accessible on abundance shelves. With up to 70 percent
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