Jiang Tai Zong Baijiu offers a bold and complex experience typical strong aroma. On the nose, it presents intense estery sweetness with notes of overripe tropical fruits like pineapple and banana, layered with earthy fermentation aromas, hints of soy sauce, floral undertones, and a sharp solvent-like edge. The palate is full-bodied and oily, delivering a balance of sweet, savory, and spicy flavors including tropical fruit esters, white pepper, aged rice, anise, and subtle umami. The finish is long and warming, with lingering notes of star anise, dried plum, clove, and a mild peppercorn tingle.

Chinese Spirits called “Bai Jiu”, also known archaically as sorghum  wine, is a Chinese alcoholic beverage made from grain.  It literally means “white (clear) alcohol” JXB new peach flavour with AVB 23%

JIANG XIAO BAI S100 started to sweep China’s young baijiu drinkers with a small bottle of 100ml from 2012, whose name is S300 today, “S” stands for selenium which is a precious and healthy microelement in the soil where the sole ingredient of JIANGXIAOBAI baijiu, the red sorghum, is planted.

Today this blue square-shaped bottle has become a symbol of the renaissance of the old flavor in China and the most popular baijiu image among China’s young drinkers. A comfortable mixed texture of sweetness and fruit aroma is its most representative feature, and supported by a slight grass smell with clear and refreshing aftertaste. “S” series is awarded “Silver 2017 in Baijiu” by IWSC and “Gold Medal” of Spirits Selection 2017 by Concours Mondial de Bruxelles.