For this variation of Meijian liqueur, green plums from Dayi are combined with golden osmanthus flowers . This variety of osmanthus is particularly prized for its rich aromatic compounds.
The recipe combines osmanthus essence with Dayi green plums, white sugar, yellow rock sugar, and sorghum alcohol. The mixture is then placed in traditional earthenware jars for 120 days . This infusion period allows the various ingredients to gradually integrate, according to a method inspired by Chinese traditions.
Osmanthus brings a floral dimension to this cuvée, complementing the traditional green plum base. An emblematic flower of Chinese culture, osmanthus is particularly associated with the Guilin region, where Meijian selects its blossoms from ancient trees.
