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Traditionally baijiu is served neat at room temperature to accompany food at mealtimes. It is poured into tiny, thimble-sized shot glasses that are downed in a series of communal toasts. One always drinks with others, so baijiu is associated with raucous, festive drinking sessions. Begins with green apple peel and gives way to a mélange of tropical fruit—papaya, guava and melon—rounded out by a hint of ripe cheese. Spicy pink peppercorn, with pineapple, anise and a bright and briny middle note. A long, mellow and a slightly earthy finish.