This New Chinese Drink Trend Might Be The Future Of Your Partying
Robert Haynes-Peterson
HKB: The newest label on the block, the "HK" stands for Hong Kong, considered by many to be a gateway to China. Likewise, the goal of this spirit is to introduce westerners to the world of baijiu. Created by a Frenchman, Charles Lanthier, in the Sichuan province, HKB is designed specifically to blend into cocktails. Crafted from a base of sorghum, sticky rice, wheat and corn, the nose is relatively mild, with hints of ripe apples, wheatgrass and earth. On the palate, it's smooth and round (for a baijiu), with hints of sweetness. 42% ABV, £43.45
Kweichow Moutai: The most popular premium brand in China (in part because it gets the government's seal of approval to be gifted to foreign dignitaries), and probably the one you've seen on backbars in Chinese restaurants. Its distinctive white "oil can" packaging and red label with a diagonal band of Chinese characters are hard to miss. It's also crazy expensive. Produced from sorghum, Moutai is a "sauce-fragrance" spirit, and is dominated by sweet fruit notes, butterscotch candy and a healthy dose of French stinky cheese. It's a big, brash drink best thrown back as a shot. 53% ABV, £150 for 500 ml
Shui Jing Fang (Wellbay): A spirit influenced by 600 years of heritage over three dynasties, it's the oldest verifiable distillery in China. Crafted in a very traditional way, with "Qu" – the Chinese yeast instrumental in baijiu's distinctive smell and flavour – layered over the sorghum and grains in large earthen pits. On the nose, mushrooms, sour plum, soured butter and dust. On the palate, it takes a while to work its way from front to back, with hints of pear and musty barnwood up front, peppercorn and Bubble Yum on the midpalate and a long, lingering bandaid note to finish. Best paired with Peking duck, mung bean and other traditional umami-driven foods. 52% ABV, £110
Lu Zhou Lao Jiao (Zisha): Also produced at a distillery dating back to the 1600s, the clay composition of its fermentation pits and terracotta ageing jars is credited with providing a distinctive flavour profile. It's milder in aromatics than many traditional baijius, with hints of ripe peaches, strawberries and... um… lady parts when Barry White is on the radio. On the palate, it's relatively round and smooth, with a sweet-sensual note again leading into a spicy, peppery finish. Berry fruits compete with peppercorn, chilis, earth and that classic baijiu funk. Once you've acquired the taste, this is actually a fairly good sipper. 52% ABV, £38.75
ByeJoe: Designed exclusively to bring baijiu to young western palates, with the hopes it might be the next Fireball or Jameson shot choice. With a cartoon graphic of a young Asian woman dubbed JinJing, meant to be ByeJoe's "Most Interesting Person in the World" face, it borders on culturally inappropriate. But the spirit is mild, drinkable and definitely shootable. Bottled at 80 proof (the most common proof for spirits), it's deliberately softer and rounder. While it still possesses the earthy, funky-sweet aromatics of a traditional baijiu, everything is built to appeal to the rum, vodka and crowd-whiskey drinker. Also comes in a spicy-sweet "Dragon Fire" flavour. $30. Currently available in the US only.
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