My company[0] works in the alcoholic beverage industry, and we&#x27;ve been watching the market for Asian and other native alcohols evolve.<p>I strongly believe that, more than sake and sochu (not soju), Chinese native spirits have a chance to take off globally, even if only because of demographic momentum - the problem is, those beverages don&#x27;t taste great right now. Bartenders don&#x27;t want to use it in cocktails, and western  palates are prone to hedonic rejection (to use the technical term)[1].<p>What will happen next?<p>We&#x27;ve already seen the intrusion of traditional European and American Alcohols throughout Asia, and Baijiu will need to evolve to compete to be something that people want to drink. If there are any distillers reading this, reach out to me[2] - we have lots of experience optimizing flavor profile.<p>[0] www.Gastrograph.com
[1] read: &quot;disgust&quot;
[2] JasonCEO [at] [the above URL]