Actually, the only pairing is a good dose of hemlock. Dying cuts short the agony.
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I (reluctantly) had quite a bit of Kweichow Moutai (as well as Wuliangye, another “luxury” baiju) some years ago during dinner (and more over cigars) at a Chinese friend’s house - a banquet personally prepared by his wife. I was the only non-Chinese/non-family member at the dinner. The dishes were excellent, as were the cigars after. Best I can say about the Kweichow Moutai is that drinking it after dinner made my stomach feel less overly stuffed. I found the Wuliangye a lot less horrible than the Kweichow Moutai.
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Ugh, had this trekking in Mongolia; they called it “arki.” the head liquor wasn’t too bad, but the tail had every fault known to humankind, and then some… as if someone were making an ode to the technicolor yawn of a rave-goer.
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