Tasting the kapow factor of baijiu


There’s a few flushed faces in the room as China’s national firewater is downed in tiny gulps. It has a BANG the baijiu virgins aren’t expecting. Bloggers, Instagrammers and the curious are crammed into the elegant Moutai Baijiu showroom in Sydney’s Chinatown. We’re listening to marketing managers Imogen Hayes and Ed Xian explain the 2000-year-old art of […]