At the table of my father in law, over the Chinese New Year, we mostly drank Kaoliang during the Chinese New Year feasts last week. Kaoliang is a very strong distilled liquor made from fermented sorghum on the island of Kinmen. It reaches 55%! The best quality kaoliang is called Er-Guo-Tou, which is what we had, with a twist: my father in law let it rest with a variety of Chinese medicine (mostly red dates, some Ginseng) so that the transparent liquor turned into a nice brown Cognac color. The result is quite stunning! The reason I mention it is that the taste reminded me very much of the 1999 raw Menghai 7542 qizi bing I recently purchased! No wonder pu-erh is so often compared to wine!