Liqueur is poured into a tourist's glass after being aged for several months in the bamboo trunk in the Yibin bamboo forest. Photo: AFP
A manufacturer of Chinese liqueurs, Chen Chao wanders through the bamboo-covered mountains of south-western China's Sichuan province to his "cellar", where he will check on this year's prize blend.
In the absence of an oak barrel, the 30-year-old uses live bamboo trunks to age his spirit, a method reputed to confer a unique aroma and even medicinal benefits.
Already a subscriber? Log in.
Limited time offer:
Just RM5 per month.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
