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.
Founded in 2015, World Baijiu Day is held each August 9, with events in over 60 cities so far. Follow WBD on Facebook, Twitter and Instagram. And get in touch via spirit (at) worldbaijiuday.com.
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