Author Lawrence Osborne travels to the Taiwanese island of Kinmen, where Kinmen Kaoliang Liquor is distilled from the local sorghum and wheat. He finds a place of brine, mist and secrets—and new depths to the bottles produced there.
May 10, 2016 | Posted in News | No Comments
Author Lawrence Osborne travels to the Taiwanese island of Kinmen, where Kinmen Kaoliang Liquor is distilled from the local sorghum and wheat. He finds a place of brine, mist and secrets—and new depths to the bottles produced there.
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