The Product
The Spirit
A kiwi brandy — an eau-de-vie — distilled from Xuxiang kiwifruit grown in its original terroir. Three ingredients, a copper pot still, and a family recipe that was never invented for a label.
The Fruit
Xuxiang kiwifruit
Xuxiang (徐香) kiwifruit, grown at elevation in the hills around Guangdu Cun. Named for the Xu family who first cultivated it; locals also call the green kiwi Cuiyu (翠玉, “jade”).
More than twenty pounds of fruit go into every bottle. Because the harvest is annual, every bottle carries a vintage — a specific year, a specific season, on a specific hillside.
The Craft
Copper pot, clay rest
In Jiangshan City we distill in copper pot stills and rest the spirit in traditional clay pots.
Three ingredients: kiwifruit, water, yeast. Nothing hidden, nothing added.
The Pour
Tasting notes
Placeholder tasting notes: a bright, aromatic nose of fresh green kiwi and orchard blossom; a clean, gently fruit-sweet palate; a long, mineral finish that echoes the mountain terroir.
The Ritual
How to serve
Serve MiKo neat, at cool room temperature, in a small tulip glass. Let it open for a minute; the aroma arrives before the spirit does.
Or over a single large cube with a twist of green citrus — a slower way to meet the fruit. However you pour it, pour it for someone.
The Vintage
The inaugural 2026 release
The first harvest is distilled in Jiangshan — the fruit, finally, in its own name and its own terroir. Grown where it began, distilled where it grew.