Baiju is a Chinese grain spirit fermented in earthen pits with locally harvested yeast cultures. After two months of fermentation, the grain is distilled in traditional Chinese pot stills. Baiju's flavor is distinct to its region and the technique used to make the spirit. Ming River Baiju comes from Sichuan province and has a silky mouthfeel with flavors of quince, guava, green apple and a hint of pink peppercorn on the finish. Baiju is traditionally enjoyed neat and at room temperature with meals. It can also be incorporated into simple highballs or mixed with delicate liqueurs. However, too much mixing can eliminate this spirit's soft flavors.