The inaugural “Art of Baijiu” classes at the Kweichow Moutai Showroom in Sydney earlier this month proved to be an eye-opener for many people, according to Taste for Travel.
“There’s a few flushed faces in the room as China’s national firewater is downed in tiny gulps,” writes the author, who took the two-hour class. “It has a BANG the baijiu virgins aren’t expecting.”
As for her own preference:
I taste three types of baijiu. Although Kweichow Moutai Prince ($88 a bottle) is less mature than the others, I prefer its flavours. It starts with a massive fiery hit, rolls into toasted nuts and finishes with smooth chocolate. The mid range baijiu has citrusy tones. The most expensive one I try is Kweichow Moutai Flying Fairy ($288) which has an earthy aroma reminding me of Chinese medicinal herbs which are an acquired taste.
The workshop included a baijiu tasting, some food pairing, and background on Maotai and its history. More on the event at this Facebook page.