cbilson
4.0
I’ve been drinking Kaoliang off and on for about 30 years, and its definitely an acquired taste. I think quality is maybe better today as well. All I can say is, when you smell or taste something “weird” in it, lean into that, let it into your nose and feel it on your palate. Its kind of like funky rums or spicy food, where it gets better as you get uses to it.
