A recent South China Morning Post article by Mischa Moselle and Charley Lanyon focused on the best high-end bars in Hong Kong for spirits and covered everything from gin and vodka to whisky and rum — to baijiu.
When it comes to China’s national spirit, the writers handed the mic to drinks expert Paul Angwin:
The two quality hallmarks of baijiu are age and alcohol content says Paul Angwin, group beverage director for Maximal Concepts. He’s responsible for the wine and spirits list at trendy Chinese restaurant Mott 32 and says the oldest he can get his hands on is from 1988.
The article notes that while “baijiu is associated with celebration and being drunk as a shot”, Angwin finds that, “People who love it, sip it.”
“‘It’s resinous, not unpleasant. There are hints of chamomile and honeysuckle with a woody base, which is intriguing because there is no wood ageing,’ says Angwin of a Kweichow maotai.”
The pair also give an “honorable mention” to Tin Lung Heen in The Ritz-Carlton.
See the full article here.