David OjciusIntegrated Metagenomic and Metabolomic Analysis Reveals Regional Style Differences in Maotai-Flavour #Baijiu
https://www.sciencedirect.com/science/article/pii/S2666517426000131 #OpenAccess #metabolomics #metagenomics #microbiology
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦So, I've got two tea presentations ready to go, but because I'm too lazy to do all the writing today, I'll be holding off on those until I upload one of them tomorrow.
Today instead I present some booze.
Because when I'm not enjoy the sweet brew of Camelia sinensis I'm getting my brain damaged by sweet, sweet ethanol.
(OK, I'm not quite as much a lush as I make myself out to be. I rarely have more than two shots a week, sometimes three.)
Today's hooch is a 52%ABV 浓香 (nóngxiāng or "strong scented") 白酒 (báijiǔ or "liver? I hardly know'er!") from Sichuan. This is a multigrain one with sorghum (of course!), but also rice, sticky rice, wheat, and maize. The 大曲 (dàqū or "fermentation starter") is likely made of wheat and barley infested with the right microbes: a complex of bacterial and fungal spores. The production technique is of the 老窖 (lǎojiào or "old cellar") variety where the fermented and distilled product is stored in huge pottery jars buried in clay pits for up to three years before bottling (or further aging directly in clay in the case of very expensive booze).
This particular example is made in 四川德阳绵竹 (Mianzhu, Deyang, Sichuan), a region (justly) famed for its alcoholic beverage production. I got it for a steal as a loss leader from the distillery; they really put their best foot forward for this one; consult the alt text for details.
As usual alt text has description and details. As UNusual, Mastodon users don't have to click through. All the pictures are visible.
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#白酒 #四川 #浓香 #老窖 #baijiu #Sichuan #StrongScented #OldCellar
@[email protected]
Today instead I present some booze.
Because when I'm not enjoy the sweet brew of Camelia sinensis I'm getting my brain damaged by sweet, sweet ethanol.
(OK, I'm not quite as much a lush as I make myself out to be. I rarely have more than two shots a week, sometimes three.)
Today's hooch is a 52%ABV 浓香 (nóngxiāng or "strong scented") 白酒 (báijiǔ or "liver? I hardly know'er!") from Sichuan. This is a multigrain one with sorghum (of course!), but also rice, sticky rice, wheat, and maize. The 大曲 (dàqū or "fermentation starter") is likely made of wheat and barley infested with the right microbes: a complex of bacterial and fungal spores. The production technique is of the 老窖 (lǎojiào or "old cellar") variety where the fermented and distilled product is stored in huge pottery jars buried in clay pits for up to three years before bottling (or further aging directly in clay in the case of very expensive booze).
This particular example is made in 四川德阳绵竹 (Mianzhu, Deyang, Sichuan), a region (justly) famed for its alcoholic beverage production. I got it for a steal as a loss leader from the distillery; they really put their best foot forward for this one; consult the alt text for details.
As usual alt text has description and details. As UNusual, Mastodon users don't have to click through. All the pictures are visible.
---
#白酒 #四川 #浓香 #老窖 #baijiu #Sichuan #StrongScented #OldCellar
@[email protected]
PUPUWEB BlogReady to explore a unique Chinese spirit? 🍶 Rice Baijiu is taking the global stage with its smooth yet strong flavor. Discover why this ancient drink is making waves worldwide! 🌏 #Baijiu #ChineseSpirits #RiceBaijiu #GlobalFlavors #DrinkCulture
https://posivi.com/rice-baijiu-hits-the-global-stage-discover-chinas-smoothest-strong-spirit/
foodieStep into the world of Baijiu, the planet’s most consumed spirit! With bold flavors, centuries of history, and deep cultural significance, this Chinese treasure is a must-try for adventurous drinkers. 🍶
Learn more 👉 https://www.worldfoodwine.com/baijiu
🇨🇦🇩🇪🇨🇳张殿李🇨🇳🇩🇪🇨🇦I don't just drink tea it turns out.
I got two kinds of hard liquor this weekend. This is the first that arrived.
This is the 浓香 (nóng xiāng or "strong aroma") style and stems from 江苏宿迁 (Suqian, Jiangsu).
Strong aroma styles of 白酒 (báijiǔ, the local hard liquor) are very strong and complex in flavour profiles and have a pronounced, almost unctuous sweet flavour despite there being no sugar in the final product. Other flavours that tease the tongue through the 52% (104 proof) alcohol burn include pineapple, banana, and other tropical fruits (with a bit of an overripe sensation), and even hints of anise or the like.
Of course the flavour profile is very alien to western palates and tends to result in recoiling on first contact. But not for me. I've loved the insanely complicated world of Chinese liquor since I first tasted it.
This particular one is a sorghum base (like most hard liquor in China) and its "qu" (the mechanism by which fermentation is started) is made of wheat, barley, and peas. (This is typical for "strong aroma" liquors.)
As usual alt text has more information and Mastodon users will have to click through to get all the pictures.
#白酒 #浓香型 #江苏宿迁 #liquor #baijiu #StrongAroma #SuqianJiangsu
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@[email protected]
I got two kinds of hard liquor this weekend. This is the first that arrived.
This is the 浓香 (nóng xiāng or "strong aroma") style and stems from 江苏宿迁 (Suqian, Jiangsu).
Strong aroma styles of 白酒 (báijiǔ, the local hard liquor) are very strong and complex in flavour profiles and have a pronounced, almost unctuous sweet flavour despite there being no sugar in the final product. Other flavours that tease the tongue through the 52% (104 proof) alcohol burn include pineapple, banana, and other tropical fruits (with a bit of an overripe sensation), and even hints of anise or the like.
Of course the flavour profile is very alien to western palates and tends to result in recoiling on first contact. But not for me. I've loved the insanely complicated world of Chinese liquor since I first tasted it.
This particular one is a sorghum base (like most hard liquor in China) and its "qu" (the mechanism by which fermentation is started) is made of wheat, barley, and peas. (This is typical for "strong aroma" liquors.)
As usual alt text has more information and Mastodon users will have to click through to get all the pictures.
#白酒 #浓香型 #江苏宿迁 #liquor #baijiu #StrongAroma #SuqianJiangsu
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@[email protected]
TorikhThe director of both My Journey to You & Fangs of Fortune likes to keep using certain actors...so there's alot of crossover between the two drama's.
Both well worth watching!!!
This is a FMV of actor Lester Lin as Xue Chong Zi & Bai Jiu in Fangs.
https://youtube.com/shorts/vhEuDJaHvIs?si=b6zsflLIdz9U9k6W
#myjourneytoyou #fangsoffortune #asiandrama #chinesedrama #LesterLin #BaiJiu
An Insight into my HindsideHorrible Benders
Two bottles of 52%ABV #泰裕昌(Tàiyùchāng)-style #baijiu, which is in the family of #浓香型(nóng xiāng xíng or "strong aroma style") liquors (the most famous of the breed being #泸香型 (lúxiāng xíng) from #Luzhou, Sichuan).
One of the interesting side effects of the crackdown on #corruption that's been going on over the past several years is that the price of #liquor has plummeted. A lot of liquor that used to be used in ostentatious displays of wealth or as #bribery is now having to be sold at actual market-established prices. These two bottles cost me the equivalent of US$2 or so, including shipping. As little as five years ago I'd probably have to have spent $10 or more for a single bottle.
One of the interesting side effects of the crackdown on #corruption that's been going on over the past several years is that the price of #liquor has plummeted. A lot of liquor that used to be used in ostentatious displays of wealth or as #bribery is now having to be sold at actual market-established prices. These two bottles cost me the equivalent of US$2 or so, including shipping. As little as five years ago I'd probably have to have spent $10 or more for a single bottle.
Matt WillemsenWhisky Wooing Young Chinese Away From 'Baijiu'
https://www.voanews.com/a/whisky-wooing-young-chinese-away-from-baijiu-/7412701.html #chinese #baijiu #whiskey #taste #toast #distilleries
https://www.voanews.com/a/whisky-wooing-young-chinese-away-from-baijiu-/7412701.html #chinese #baijiu #whiskey #taste #toast #distilleries
There was almost a crisis yesterday. I was down to literally my last shot of #booze. (The [52%/104 proof tea-infused liquor](https://pixelfed.social/i/web/post/604557243348466661).) And while I had its replacement on the way, it hadn't yet arrived so I was feeling a bit nervous at facing #sobriety while I waited.
But the #delivery company came through! And by 1030hrs I had in my hands a 2.5l (!) container of 68%/136 proof (!!) #Mongolian #liquor!
This is one of two Mongolian brands I really like. It's powerful stuff, but because #sorghum is such a kick to the head, flavour-wise, the super-high #alcohol concentration doesn't actually mask the flavour. It just kills brain cells dead. Really dead. Really fast. This is booze that verges on #HandSanitizer levels. (Hand sanitizers here, at any rate, start at 70%.)
A 2.5l "hip flask" is unwieldy to use, so I decanted it into a 700ml bottle. As soon as I opened that flask the room filled with the scent of sorghum molasses and open flame. My immediate vicinity was filled almost instantaneously, it seemed, and the office space in just a few seconds. (There are a *lot* of aromatics in Chinese liquors.)
The best part of this for me is that because Mongolians aren't Han, people here don't value their stuff much outside of the stereotypical: beef, milk products, etc. So, although flavour-wise I'd pit this against any mid-grade #baijiu that isn't Luzhou or Maotai style and it would likely win, this monstrosity of a flask set me back the equivalent of just a bit under US$10.
Including shipping.
But the #delivery company came through! And by 1030hrs I had in my hands a 2.5l (!) container of 68%/136 proof (!!) #Mongolian #liquor!
This is one of two Mongolian brands I really like. It's powerful stuff, but because #sorghum is such a kick to the head, flavour-wise, the super-high #alcohol concentration doesn't actually mask the flavour. It just kills brain cells dead. Really dead. Really fast. This is booze that verges on #HandSanitizer levels. (Hand sanitizers here, at any rate, start at 70%.)
A 2.5l "hip flask" is unwieldy to use, so I decanted it into a 700ml bottle. As soon as I opened that flask the room filled with the scent of sorghum molasses and open flame. My immediate vicinity was filled almost instantaneously, it seemed, and the office space in just a few seconds. (There are a *lot* of aromatics in Chinese liquors.)
The best part of this for me is that because Mongolians aren't Han, people here don't value their stuff much outside of the stereotypical: beef, milk products, etc. So, although flavour-wise I'd pit this against any mid-grade #baijiu that isn't Luzhou or Maotai style and it would likely win, this monstrosity of a flask set me back the equivalent of just a bit under US$10.
Including shipping.
zhang.dianli shared a post
Again I'm tagging @[email protected] for content that is #Chinese #liquor. This time it has arrived and I can actually review #tea infused liquor! First the good things: 1. I like the #bottle #design. This sounds shallow, but working where I work I know how important distinctive looks are. They've done something tasteful, but distinctive here. and didn't just use some standard bottle like so many #distilleries choose to. 2. The liquor itself is nice. At 52%/104proof, pretty much the standard grade of decent liquor in #China, the very strong base grain used (#sorghum) and the other grains used (#wheat, #rice, #corn -- mostly in the 酒麹/"jiǔqū" or just plain " qū" starter) cuts through the alcohol burn with its flavour. This is "#浓香/#nóngxiāng" or "#StrongAroma" (a.k.a. Luzhou style), so it is very sweet ... with none of the sweetness coming from sugars. This is a nice sipping liquor with a complicated attack and a quiet finish with the alcohol acting less to burn than to carry the aromatic components into your sinuses. I will definitely try it again. But that leads us to the bad thing (and the point where my fellow tea fiends will be disappointed): 3. When I concentrate very hard I can fool myself into thinking that maybe, just maybe, I'm tasting the tea. But let's be #BrutallyHonest: if this were placed in front of me without prior knowledge and I were asked to identify all the taste components, I'd know that the base was sorghum. I'd know that the qū was multigrain. I'd get the hints of ananas and anise in the bouquet. I'd get a faint whiff of banana peel as well, as well as a hint of the sweet part of cassia. I doubt I'd ever guess that tea was used in the production. So if I think I taste the tea after intense concentration, I've fooled myself like most #sommeliers do when they recite the #nonsense lists of comparisons they use to describe wines. So, the liquor is good, but it's not really something my fellow #TeaFreaks will have much interest in.