Quote:
Originally Posted by Makarov
Lived in Beijing between 2000 and 2003. Spent way too many nights as a pawn in the "let's see if we can outdrink the foreigner" game at various business and social events. I presume that I sampled a relatively broad range of baijiu. The best ones were drinkable, the worst ones were, I have no doubt, heavily diluted with some sort of industrial waste. I suspect that alcohol content ranged from 50% to 80%. At the end of the day, that stuff is poison.
Also, as a general observation, there are a lot of picky eaters on this thread who are really missing out.
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No doubt that even the best stuff is going to leave you feeling rough the next day when knocking it back straight by the glass or shot after shot, but what won't at 55%-80%. The machismo drinking habit that accompanies it in business leaves much to be desired, but that's not a criticism of the drink. The fact it's even possible to palate it in that way is a credit to baijiu. I'd rather knock a $300 bottle of baijiu back that way than a $300 whisky.