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FAST FACTS
Xi Feng Jiu has been continuously produced for more than 3,000 years before the Qin Dynasty
It takes at least 3 years of aging before blending and bottling.
Chinese state-level authorities determined “Feng Xiang” aroma baijiu by using Xi Feng Jiu as a reference
FAST FACTS
One of the oldest distilleries in China, the cellar tanks built 300 years ago are still continuously producing the product
Known for extreme purity and quality
FAST FACTS
Praised as the magic liquor of China
In 2005 they harvested Ming pit mud and donated it to the National Museum of China
FAST FACTS
Praised as the magic liquor of China
In 2005 they harvested Ming pit mud and donated it to the National Museum of China
Known for excellent aromatic and taste balance
Tropical fruit and floral notes make it very mixable for cocktails
Produced in Mianzhu city, with 4,000 years of history making baijiu
Fermented in a centuries old cellar and aged for years before blending
FAST FACTS
First baijiu being distilled and produced in America
Recipe has been within the family for five generations
FAST FACTS
First baijiu being distilled and produced in America
Recipe has been within the family for five generations
FAST FACTS
Aligned with the U.S.’ most established baijiu importer, CNS Imports, as well as Private Cask Imports, which is leading the charge to introduce baijiu to mainstream U.S. consumers Delicate nose with notes of red fruits, green apple, and sweet meadow grasses
FAST FACTS