Erguotou is the more popular mass market style of Baijiu & Red Star is one of the biggest sellers.
Using a mixture of sorghum, wheat & peas – yes, peas! – it’s classified as ‘light aroma’ – although I experienced a joyously full on umami pungency on nosing.
Delightfully meaty on the palate.
The rich flavours maintained their wholesomeness despite the 56% strength.
I’m left a bit disappointed however.
Red Star was a delight – should have bought a larger bottle!
Whiskey has always been a journey of exploration for me. An exploration of tastes, styles & presentations.
Irish Whiskey travels all over the world. Some of the spirits produced in those countries consequently finds it’s way back to Ireland – like this baijiu.
Chinese Baijiu c/othewhiskeynut
Which I choose to explore.
Baijiu is mainly a sorghum based distillate produced in China. It has a long history – possibly longer than whiskey – and is as diverse too.
For a more detailed account I’d recommend the ScienceDirect.com article by clicking on the highlighted link.
This S100 bottle is a popular seller in China – & happens to be found in Dublin via Asia Market.
Outer packaging c/othewhiskeynut
The bottle itself is very catchy – unlike anything I’ve encountered in the whiskey world. A cutesy childlike image probably doesn’t sit well with age appropriate rules – but may have assisted sales in China.
The liquid is clear & colourless – much like our indigenous poitín.
The nose isn’t too dissimilar either – but more of a sweet & sour thing going on.
Sweet from the sorghum I presume & sour as in a new make kind of way.
The palate is light & refreshing. A wonderful mouth coating effect gave way to a depth of wholesome flavours that pulled me in.