Kinmen Kaoliang Baijiu Liquor

I've had it on business trips, usually as the toasting liquor at formal banquets. It packs a pretty mean punch (can be 80-110 proof), and tastes to me like a young vodka, even though the base of most baiju is sorghum. It is hot in the mouth and tongue, but the aftertaste isn't too strong (which is good, because you drink plenty of it in the almost endless toasts if you have 16-18 people at the table). It stays clear mostly because it is aged in pottery, not in wooden barrels. Most of it is fairly young, 1-3 years, but the good ones like you show in the photo are aged up to 30 years in cool cellars similar to wine cellars. I've had cheap and expensive baiju, and don't taste much of a difference.