In China, alcohol aged in bamboo for a new flavor

YIBIN, China: A manufacturer of Chinese liqueurs, Chen Chao wanders through the bamboo-covered mountains of southwestern China's Sichuan province to his 'cellar', where he will check on this year's prize blend.

In the absence of an oak barrel, the 30-year-old uses live bamboo trunks to age his spirit, a method reputed to confer a unique aroma and even medicinal benefits.