this intoxicating aroma is reminiscent of steam coming off an old oak tree in a summer morning sun. very dark, not as dry as i would expect. I might prefer the ’68 but only slightly
Bai Hao 1958
From the website: Our oldest aged wulong. At the first encounter with this liquor, a surprising bouquet will greet you: notes of earth and damp wood (amazingly similar to shou-type Pu Ers). On the palate, it is sweet (sugar beets, dulce de leche), woodsy and muddy (exotic wood, humus), fruity (raisins, ripe kiwi, and cooked raspberries) and roasty (toasted grain). These all meld in a mild liquor with a smooth (sesame oil) texture that is slightly acidic. The woody finish (sandalwood) is a little spicy (cloves) and fruity (currants). A truly surprising aged wulong.