A very nerdy (surprise!) look at how and why distillers recycle leftovers from the still into subsequent fermentation batches.
Background information and history on how baijiu brands came to be made at a collection of dozens of distilleries owned by one company.
Americans and other non-Chinese drinkers tend to view baijiu as a completely foreign spirit, indescribable in relation to other spirits except to say that it's strong and stinky. Well I'm here to tell you that though it is quite different, but there are plenty of parallels to other spirits.