9,000 YEARS OF DRINKING IN CHINA: AN EVENING ON MING RIVER WITH DEREK SANDHAUS
What makes a Chinese spirit different from its Western counterparts? How is it traditionally consumed? And where does baijiu—the world’s most consumed spirit—fit on international bar shelves? On Wednesday, April 10, at The Sea Star, in San Francisco’s Dogpatch neighborhood, join The Museum of the American Cocktail and celebrated author Derek Sandhaus for a liquid seminar on Chinese spirits and learn how, for more than 9,000 years, alcohol has shaped, and been shaped by, Chinese culture.
Enjoy a guided tasting of five traditional baijiu expressions, baijiu cocktails created by Sea Star’s Alicia Walton, and gourmet bites courtesy Ming River Sichuan Baijiu. After the program, have Derek sign a copy of “Baijiu: The Essential Guide to Chinese Spirits,” his landmark book on the national spirit of China.
FEATURED BAIJIU EXPRESSIONS
Vinn Baijiu (rice aroma)
Kinmen Kaoliang (light aroma)
Ming River (strong aroma)
Kweichow Moutai (sauce aroma)
Tickets are $40 for National Food & Beverage Foundation (NatFAB), NorCal Culinary, Wine & Spirits Club, and Hospitality Industry members, $45 General Admission in advance, and $50 at the door (if available). NatFAB membership is available to all at natfab.org/membership.
ABOUT THE PRESENTER
Derek Sandhaus is the educational director of Ming River Baijiu and editor of “DrinkBaijiu.com.” He is the author of several books on Chinese history and culture, including “Baijiu: The Essential Guide to Chinese Spirits” and a forthcoming book on Chinese drinking culture, “Drunk in China.” He currently lives with his wife and dog in Jerusalem, where he is developing a fondness for arak.
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