Baijiu

• Vinn Distillery’s flagship rice aroma expression of the world’s most consumed spirit, baijiu (pronounced “bye joe”)
• Distilled in Wilsonville, Oregon, by Master Distiller Kim Trinh, based on a family recipe passed down over seven generations
• Distilled from non-GMO premium Calrose brown rice from northern California, water, and a 100% rice-based starter culture called qu (pronounced “chew”)
• Fermented for six months using parallel fermentation which sees the saccharification and fermentation processes occur simultaneously
• Twice distilled in pot stills built by the family patriarch, the late Phan Ly
• Rested in stainless steel for at least one year
• The nose is bursting with savory aromas of roasted peanut skin, milk chocolate, cherimoya custard apple, and jasmine tea. The palate is similarly earthy and confectionary with a round, creamy texture and pronounced toasted rice, peanut, and concord grape. The finish is incredibly clean with a lingering nuttiness and a faint trumpet mushroom note similar to oxidized sherry.
• Non-chill filtered; 40% ABV

The first and only commercially produced baijiu in the United States, and the only rice aroma style baijiu available in the country. While most baijiu is produced using sorghum, Vinn Distillery’s rice aroma baijiu is made entirely from rice, resulting in an incredibly approachable spirit.

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