This Cherry infused baijiu has been on a long journey. The base baijiu was made back in 2021 then aged for 18 months in a 120 litre Tasmanian made clay pot. Following the traditional aging, 10 kgs of Tasmanian grown whole cherries (with the pits removed) were added to the pot for 3 months, then removed. Finally the cherry infused baijiu was aged for a further 6 months and then put in bottles.
The result is a baijiu with a savoury cherry undertone. We have been bringing the Cherry Infused baijiu to tasting events for the past 6 months and it is quickly becoming the peoples favourite.