Niu Lan Shan Er Guo Tou Baijiu

Niulanshan Erguotou is the everyday baijiu of Beijing, the bottle on the table at hot pot restaurants and dumpling houses across northern China. The distillery sits in the town of Niulanshan north of the city, where spirits production was recorded as early as 1719; the modern company was formed in 1952 when four old Beijing distilleries, Gongli, Fushuncheng, Yixin and Kuisheng, were merged into one state-owned operation, now part of Beijing Shunxin Agriculture, and it is one of the best-selling baijiu brands in China. Erguotou means "second pot head": in traditional Beijing distilling the spirit was condensed in a tin cauldron cooled with water, and only the cut collected on the second fill of cold water was kept, the cleanest and purest part of the run. Niulanshan makes it from sorghum with wheat, barley and peas in the light-aroma qingxiang style, clear and strongly fragrant, with a grainy, slightly fruity nose, a bold hit on the palate and a clean, crisp finish. Sip it neat from small glasses at room temperature with pickled vegetables, hot pot, grilled meats or dim sum, or top a pour with soda and lemon for an easy highball.

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