Chinese baijiu comes to Mumbai and itu2019s not for amateurs. But if you are aserious drinker, it could become agood addition to your repertoire
TRADITIONALLY, the Chinese serve baijiu neat and at room temperature.
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We get a whiff of the alcohol that the sommelier places on the bar top. Itu2019s clear and can be mistaken for vodka. When we are told it has an alcohol content of between 38 per cent and 50 per cent, we look at it with wary eyes. Itu2019s a work day.
Documentation says that the first time the spirit was made in a workshop was during the Ming dynasty, in the 16th century, but it could have been made and drunk as early as the 13th century even.
We take a long whiff, and hold our heart to dive in. At first sip, itu2019s not as strong as we thought. But then it hits the back of the throat and comes across as spicy. We realise that it could take us a few hours to get through the glass, although we are told that most Chinese prefer to knock it down as is, from brimming glasses.
Next, we try it in a cocktail. The sommelier makes us a pink mix of pomegranate, gin and barely 5 ml of baijiu. But, it manages to overtake all other flavours. We pair it with edamame dumplings, eggplant and tofu curry, and hakka noodles. It tastes fresh and uncomplicated, with a distinct clear flavour.
Would we recommend it? Yes.
The experienced and adventurous drinker will take to it right away, while the novice will need to work at it. Itu2019s an acquired taste, but one that you could eventually quite get used to.
aastha. banan@ mid- day. com AASTHA ATRAY BANAN We take a long whiff, and hold our heart to dive in. At first sip, itu2019s not as strong as we thought. But then it hits the back of the throat and comes across as spicy PICS/ SHADAB KHAN
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