Chinese wines, have long stamped its cultural influence in history, impacting politics, literature and religion through the centuries. Today it remains an important aspect for a multitude of occasions, be it business dinners or major celebrations. In particular, it is a staple of any Lunar New Year festivities.
The words ‘wine’ and ‘spirit’ are often used interchangeably in regards to Chinese liquor, but instead of fruits, grains such as corn that are the basis of Western spirits, wheat, rice or sorghum the fermented grains of choice. The most popular type of Chinese wines is baiju, a clear colourless spirit that averages between 50 to 60 percent in alcohol content. There are a variety of 12 types of baiju, categorised by their production style, geographic location and aromas. If you’re looking to imbibe on the finest Chinese liquors this Lunar New Year, below are some of the premium brands that are worth saying “gambai” with.
Kweichow Moutai
An intense spirit with strong notes of soy sauce, Kweichow Moutai also has complex notes of roasted nut, caramel and earthiness with a dry finish. It is not for the faint-hearted, though, as even the mildest version boasts an alcohol content of 36 percent. Long a favoured gift among society’s elite, its hefty price tags can also make you quail, but few other Chinese spirits can match its palate-pleasing flavours.
Where to get it: HK Liquor Store
Wuliangye
Also known as ‘Five Grains Liquid’, this award-winning baiju is fermented with sorghum, maize, wheat, glutinous rice and long-grain rice, and is known for its strong aroma and a mellow, lasting sweetness of pineapple. This Sichuan distillery follows a long history of traditional fermentation that dates back to the Ming dynasty and is the second biggest baiju brand, after Moutai.
Where to get it: HK Airport Shop
Luzhou Laojiao
Noted for its strong aroma and its complex peach flavour, this Sichuan-situated distillery is the oldest continuously producing baijiu distillery in the world, and still follows old age traditions of fermentation that dates back to 1573, in the Ming dynasty.
Where to get it: HK Airport Shop
Xifengjiu
Xifengjiu is rooted in a rich cultural legacy that dates back to Tang dynasty. Fermented with sorghum, barley and peas, this Shanghai-situated distillery has, in recent years, been evolving its techniques and traditional flavour varieties to offer a wider range of options today’s more diverse modern demographic.
Where to get it: The Bottle Shop HK