byejoe at Gigi’s Asian Bistro & Dumpling Bar!

"Arguably one of the most beautiful restaurants in the city, don’t let the smallish mall facade deter you from stepping into a truly unique dining experience. Gigi Huang’s family have been doing Chinese for years. Her orange beef lunch is legendary," Mai Pham via Houston Examiner http://bit.ly/79QL9q
#houston #happyhour #houstonbest #byejoe #baijiu #handcrafted #singlebatch #imported #distillUSA #ganbei #alcohol #whitespirit #Gigi’s

Spec’s # 05 Old Farm
8102 Westheimer Rd
Houston, TX 77063
(713) 780-2573
Post pictures of your byejoe experience for a chance to win VIP at byejoe exclusive events!
#byejoe, #cocktail, #DistillUSA, #Handcrafted, #happyhour, #imported, #Miami, #spiritofchina, #baijiu, #houston, #Karaoke, #lychee, #shots, #singlebatch, #Texas, #ultrapremium

Tasty Treats- Enjoy a refreshing Lemon Ginger byejoeCocktail! locations —-> http://on.fb.me/10i9usT

Cheers to a mouthwatering Wednesday! - JinJing

#houston #happyhour #houstonbest #byejoe #baijiu #handcrafted #singlebatch #imported #distillUSA #ganbei #alcohol #whitespirit #Gigi’s #uptownsushi, #sushiking #reef #granducahotel #zaza #monarch #chinagarden

byejoe red wins BRONZE MEDAL in the INTERNATIONAL SPIRITS Challenge! With over 1,000 entries from nearly 70 countries worldwide the ISC is truly a GLOBAL COMPETITION. http://bit.ly/492t25

Held annually in London, the ISC is founded on a Rigorous and Objective Blind Tasting Process. To pass the SCRUPULOUS ASSESSMENT of the judging panel and WIN an ISC award is an IMPRESSIVE Achievement for any Spirit! #byejoe #baijiu #spiritofchina #ISC #award #alcohol #WhiteSpirit #asianfusion #handcrafted #singlebatch #distillusa

byejoe red wins SILVER MEDAL in the SF World SPIRITS Competition!

"Thirty-four spirits experts convened at the Hotel Nikko in San Francisco from March 21st through the 24th, 2013, for the 13th Annual San Francisco World Spirits Competition. Distillers and importers submitted 1407 spirits from 63 countries into 85 different classifications" Photography by nikkiritcherphotography
#byejoe #baijiu #spiritofchina #sf #alcohol #asianfusion #whitespirit #redsorghum #trendsetting #imported #singlebatch #distillusa #glutenfree #handcrafted

Blueberry byejoe - makes for a tasty, fun, fresh party treat!

What You’ll Need
1/4 cup blueberries
1/4 cup vanilla yogurt
1/2 packet strawberry jello
1 1/2 oz byejoe

Prepare Jello as directed pour into parfait cups
Top Jello off with byejoe - set cups in freezer until Jello sets
Layer with vanilla yogurt
Top off with blueberries

Enjoy! - JinJing #baijiu #byejoe #asianfusion #cocktail #entertaining #happyhour #houston #miami #handcrafted #distillusa #imported #singlebatch #spiritofchina


byejoe at Tropical Miami – taste testing

love taste testing! This week Silvio A. Leal (COO of byejoe USA) hosted a banquet at Tropical Chinese in Miami to prep our local sales force for the upcoming Miami launch with Southern Wine & Spirits in Florida. byejoe may be coming to your city very soon, lets share a toast!

Happy PI day! How to celebrate π- PI - PIE day properly - byejoe and Roast duck pies with peas and mint, of course! 

Start off by filling your glass with byejoe pop on that apron - click here for the recipe —> http://bit.ly/ZISZBA work your magic in the kitchen, while roasting in the oven put byejoe on the rocks and you are good as gold!

Happy eating! 
- JinJing


These individual duck pies will be a sensation at your next dinner party - the meat is cooked on the bone for added flavour and maximum impact.


  1. 150g fatty bacon, cut into strips
  2. 1 tsp sunflower oil
  3. 4 duck legs
  4. 225g shallots, halved if large
  5. 1 tsp sugar
  6. 175g carrots, chopped (or use whole very small baby carrots)
  7. 2 garlic cloves, crushed
  8. 250ml red wine
  9. 600ml beef stock
  10. 1 tbsp redcurrant jelly
  11. 5 tsp butter, very soft
  12. 5 tsp plain flour
  13. 175g peas, fresh or frozen (and thawed)
  14. 2 tbsp chopped fresh mint
  15. For the pastry
  16. 225g plain flour, plus extra for dusting
  17. 1/2 tsp salt
  18. 65g butter, chilled and cubed
  19. 65g lard or white vegetable shortening, cut into pieces
  20. 1 tbsp fresh thyme leaves
  21. 1 medium egg yolk
  1. 1. Make the pastry. Sift the flour and salt into a food processor, add the butter and lard or shortening and whizz for a few seconds until the mixture resembles fine breadcrumbs. Add the thyme leaves and 4-5 tablespoons cold water and whizz briefly until the mixture just starts to come together. Tip onto a surface lightly dusted with flour and knead briefly until smooth. Wrap in cling film and chill until needed.
  2. 2. Heat a large, flameproof casserole over a high heat, lower the heat slightly, add the bacon and oil and fry until crisp and lightly golden. Lift onto a plate with a slotted spoon. Season the duck legs with salt and pepper, add to the casserole and fry all over, until golden brown. Set aside with the bacon.
  3. 3. Pour away all but 1 tablespoon of the duck fat from the casserole, add the shallots and fry until they begin to take on a little bit of colour. Sprinkle them with the sugar and continue to cook until nicely golden on all sides. Add the carrots and fry for 2-3 minutes, then add the garlic and fry briefly. Pour in the red wine, beef stock and redcurrant jelly, and bring to the boil.
  4. 4. Preheat the oven to 180°C/fan160°C/gas 4. Stir the bacon into the casserole, rest the duck legs on top, cover and roast for 11/4 hours, until the duck is very tender.
  5. 5. Lift the duck legs out of the casserole and set aside until cool enough to handle. Meanwhile, skim off the excess fat from the top of the sauce, place the casserole over a medium heat and bring to a simmer. Mix the soft butter and flour until smooth, then stir into the sauce. Simmer for 2-3 minutes until thickened, then stir in the peas, chopped mint and seasoning to taste. Remove from the heat.
  6. 6. Discard the skin from each of the duck legs and cut them in half at the joint. Take the meat off the thighs, (discarding the bones), break into small pieces and stir into the sauce. Stand the duck drumsticks upright in 4 x 350ml deep ovenproof pie dishes (ours were 11cm wide and 6cm deep). Spoon the sauce around each leg. Wrap the top of the legs in foil so they don’t burn in the oven.
  7. 7. Unwrap the pastry and divide into 4. Roll each piece out on a lightly floured surface to make a 15cm disc, and cut a cross in the centre of each. Beat the yolk with 1 teaspoon cold water, then brush it onto the underside edges of each disc. Position the discs over the pie dishes so that the duck drumsticks poke through the holes. Press the edges firmly onto the rims and sides of the dishes. Chill for 20 minutes.
  8. 8. Preheat the oven to 200°C/fan180°C/gas 6. Put the pies onto a baking tray, brush the pastry with the remaining egg/water mix. Bake for 25 minutes until the pastry is crisp and golden.