Vinn Baijiu is light, malty and smooth. Very similar to a malt white dog whiskey (House Spirits used to make one here in Portland), but sampling reveals deeper flavor and complexity. Not sure what Baijiu is? Click here for the Wikipedia link. In short, Vinn Baijiu is a clear distilled spirit made from rice. Baijiu translates into \”white (clear) alcohol.\” Typically distilled from fermented sorghum, although other grains may be used; southern China versions may employ glutinous rice.
Made from Northern California brown rice, Vinn makes their Baijiu by cooking the brown rice, adding jiu qu (starter fermenter), and fermenting for several months in small containers. It is then distilled three times in a pot still, and then rests for one year in stainless steel tanks. They do not filter the Baijiu so that it will retain its earthy aroma and flavors. For a clear spirit this is a highly labor intensive and time consuming process.
I immediately thought of white dog malt whiskey when I poured my first sample of Vinn Baijiu. The nose is heady of warm malted cereal and grain. Flavor is full bodied, fleshly mouthfeel with a dry finish. Flavors of malt, straw, and hazelnut. Very smooth with light heat on the finish.
I found the spirit wonderful neat or with a single large ice cube. I personally love the funky brown rice nose and generous flavor this fine spirit has. In cocktails I found it worked well with citrus especially grapefruit. If you have had Japanese Shochu you will have an understanding an appreciation for Baijiu, and like its northern cousin I found Vinn’s offering paired very nicely with food, especially grilled meats.
Ideally, this review jogs your desire to have a taste of Vinn Baijiu. Nothing tells it better than a personal experience, and I recommend you stop by their tasting room here in Portland, Oregon.