A Beginner’s Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars
A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Sauce Aroma Baijiu at Bar 87 Inside Shangri-La Pudong with Night Views of The Bund
At Bar 87 inside the Pudong Shangri-La, one can sample Sauce Aroma Baijiu, a variety known for its intricate savory and umami flavors. This particular baijiu style is a solid starting point for those new to Chinese spirits, thanks to its bold and complex profile. The bar's location also provides amazing nighttime views of The Bund. It's worth noting that baijiu is increasingly featured in cocktails throughout Shanghai, so at Bar 87 you have a good example of how it blends with more modern styles. The Pudong Shangri-La with its mix of good drinks and atmosphere offers an experience that is worth considering when looking to discover or appreciate baijiu.
At Bar 87, situated within the Pudong Shangri-La, one can delve into the character of Sauce Aroma Baijiu, a notable style of this Chinese liquor. The flavour profile is known to be nuanced, a result of a lengthly fermentation - up to 60 days- involving layered koji and grains, directly impacting its resulting taste. A special mold utilized during fermentation produces an array of over 100 different volatile compounds contributing to the its complicated nature, sometimes fruity sometimes floral. Unlike many spirits, this requires a two step distillation, retaining distinct qualities and leading to an alcoholic content that often exceeds 50%. The fermentation process is affected by climate: Temperature and humidity in the distilleries causes notable variations. Instead of shot glasses, tulip shaped glasses concentrate the spirit's aroma, aiding appreciation of its complexity. Food pairing becomes essential; dishes rich in umami like Sichuan food can provide a much more balanced tasting note. With a 5,000 year history, the spirit's evolution through dynasties, with each era bringing forth different production methods reflects the cultural importance and diversification. In China the alcohol market sees this baijiu make up around 40% of the total market. The bar's curated cocktails using this local spirit showcase it beyond simply traditional methods, expanding the palate. As you sample, the skyline of The Bund provides a view that merges modern Shanghai with its rich history, enriching the sensory experience.
What else is in this post?
- A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Sauce Aroma Baijiu at Bar 87 Inside Shangri-La Pudong with Night Views of The Bund
- A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Strong Aroma Wuliangye Flight Tasting at Park Hyatt Shanghai's 100 Century Avenue Bar
- A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Mixed Aroma Baijiu Experience with Food Pairings at Ritz-Carlton's Flair Rooftop
- A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Light Aroma Fenjiu Varieties at Peninsula Shanghai's Sir Elly's Bar
- A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Hong Kong Based Dragon Seal Baijiu Collection at Four Seasons Puxi Lobby Bar
- A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Rice Aroma Guilin Sanhua at Waldorf Astoria's Long Bar
- A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Traditional Luzhou Laojiao Sampling at Mandarin Oriental's M.O.Bar
A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Strong Aroma Wuliangye Flight Tasting at Park Hyatt Shanghai's 100 Century Avenue Bar
The Strong Aroma Wuliangye flight tasting at Park Hyatt Shanghai's 100 Century Avenue Bar invites guests to explore the captivating world of baijiu, specifically highlighting this distinctive spirit known for its bold and rich flavor profile. This tasting is not just about the taste; it’s about experiencing this intense style of liquor, which, similar to some Islay scotches, offers a powerful aroma and full finish. The bar, formerly the world's highest, now situated in the Shanghai World Financial Centre, provides a stunning backdrop to appreciate this Chinese spirit and has an open space design, that enhances the overall vibe. This type of tasting, part of Shanghai’s expanding cocktail culture, moves beyond just drinking the spirit, allowing visitors to learn about the long traditions that shaped baijiu. In a city with many bars focusing on mixed drinks and Western style cocktails this space makes an attempt to highlight the roots of local tradition. Wuliangye is very popular but does take time getting used to as it can be very overwhelming for a beginner. The venue, while luxurious, allows to fully absorb and consider every aspect of this tradition while the surrounding city creates a stark visual contrast to the old ways.
At the Park Hyatt Shanghai's 100 Century Avenue Bar, a tasting session focuses on the Strong Aroma Wuliangye. This variety presents a profile that is both intense and layered, with a character that invites curiosity, if one can get past the initial strong alcohol nose. The experience seeks to inform guests about the intricate process behind baijiu's making, the cultural background and a distillation legacy that imparts its unique traits.
For those new to baijiu, this tasting highlights one style of this spirit, with notable other styles like Moutai or Fenjiu being available at different venues across the city; these illustrate different aroma nuances, including Strong, Light, and Rice Aroma. Each category provides different experiences for the palate, and provides insights into the spirit market in Shanghai. Sampling these is not just about exploring the world of baijiu but appreciating a Chinese tradition.
This hotel bar’s offering is presented on the 91st floor of the Shanghai World Financial Centre, previously known as the highest bar.
Looking closer at Strong Aroma Wuliangye, there’s a fermentation approach that uses a mix of five grains: sorghum, rice, wheat, corn, and barley, Each component of this blend lends various flavor and nutrients resulting in over 1000 aroma compounds identified.
The drink, typically falls in the 38%-52% range in alcohol content. The high alcohol volume is achieved through a two step distillation, and this seems to strengthen its flavour intensity yet also highlights the underlying aromatic notes.
The tulip shaped glass used at the 100 Century Ave bar highlights the spirit's complexity. Beyond this the scent-flavour connection means that the olfactory input during the drink plays a large part in perceiving its taste. Wuliangye's traditional background dates back to the Qing Dynasty, a testament to Chinese alcohol manufacturing and a drink served at government events. The strong flavors often pair well with rich savory dishes and Sichuan cuisine.
Served at room temperature, the serving temperature might alter its aromatic perception. Wuliangye is finding increased recognition internationally beyond just the Chinese market. The "daqu" fermentation starter technique is a key part of its production, linking back to ancient Chinese distillation processes. The baijiu’s flavors also evolve with the aging process, as exposure to the environment and minor variations of storage alter taste.
A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Mixed Aroma Baijiu Experience with Food Pairings at Ritz-Carlton's Flair Rooftop
At the Ritz-Carlton's Flair Rooftop, perched high above Shanghai on the 58th floor, a "Mixed Aroma Baijiu Experience" is available, merging the enjoyment of this traditional spirit with a unique culinary angle. The bar, with its expansive views of the Shanghai skyline, including landmarks like the Pearl Tower and the Bund, provides the setting for this deep dive into a complex spirit. Mixed Aroma Baijiu, which combines different aromatic types, including sauce and strong aromas, pairs well with diverse food, ranging from spicy dishes to seafood and even chocolate based dishes. The intention is not just to showcase the various styles but also to illustrate how these spirits can elevate different culinary experiences. The venue’s high ranking and stunning architecture sets the stage for a modern understanding of Chinese tradition, appealing both to seasoned enthusiasts and newcomers alike. The city’s top locations are increasingly adopting baijiu to a sophisticated clientele by mixing them in cocktails or offering curated pairings, this approach is a step towards broadening the palates when considering drinks.
### The Mixed Aroma Baijiu Experience with Food Pairings at Ritz-Carlton's Flair Rooftop
The Ritz-Carlton's Flair Rooftop offers a look into Baijiu, specifically the "Mixed Aroma" variety, through a pairing menu. This approach allows one to experience the intricate character of the spirit via food, rather than simply consuming it on its own. This category of Baijiu blends multiple styles, which leads to a profile that's less defined but potentially more accessible than some single-style varieties.
What's less obvious is the complexity behind its creation. The fermentation often combines diverse grains and yeast strains, generating a wide range of flavor compounds, resulting in a surprisingly intricate flavour profile. The food pairings selected by Flair are intended to amplify these nuances, and dishes with rich umami flavour, are used to enhance the underlying sweet notes of the baijiu.
The way baijiu is served at Flair is also a notable factor. Unlike typical spirits which may be thrown back in a single shot, they choose a tulip-shaped glass, which serves to concentrate the scent profile and enhance its nuances, rather than to quickly consume it. With alcohol content between 40% and 60%, it calls for a measured approach to fully appreciate the flavor.
Further research into the origins of mixed aroma Baijiu reveals a long history dating back over a millennium. The impact of specific climate conditions is important to the final spirit product, as variances in temperature and humidity during fermentation contribute to notable shifts in character, and one can only speculate how this varies under Shanghai's atmosphere.
It is through these careful serving and food choices, that an often overwhelming strong drink can become a journey of the senses. The aromas alone are said to play a major role in the total taste profile experience. These aroma compounds interact during the consumption adding to a complexity that exceeds taste receptors alone.
Outside of traditional drinking customs, one also finds baijiu showing up in restaurant dishes. Flair itself might use the liquor in cooking adding a unique richness that is not easily replicated. This illustrates a return to traditional flavor in a more contemporary context.
While this specific drink may be new to many international visitors, the market in China is significant. The experience here at Flair, by featuring it in a sophisticated setting, is certainly contributing to a more global appreciation of the spirit. Traditionally, this spirit is consumed at social events, and by the same measure Flair Rooftop is a location where one can explore this local custom, whilst also looking at a skyline vista.
A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Light Aroma Fenjiu Varieties at Peninsula Shanghai's Sir Elly's Bar
At the Peninsula Shanghai’s Sir Elly’s Bar, a selection of Light Aroma Fenjiu awaits, offering an introduction to baijiu’s more subtle expressions. This variety stands out with its lighter, floral notes and hints of sweetness, making it a good starting point for newcomers. Unlike the often intense profiles of other baijiu styles, Fenjiu is known for its more restrained character. The bar serves it neat at room temperature in small cups, a practice designed to better appreciate the spirit's aromas and the specific flavor that is a result of using sorghum from the area. With a rooftop terrace offering panoramic views of the city, Sir Elly’s provides a luxurious yet accessible venue to explore the rich cultural heritage of this Chinese spirit. This focus on highlighting the specific qualities of Fenjiu illustrates an evolving appreciation of local alcoholic tradition in the city’s bar scene.
### Light Aroma Fenjiu at Peninsula Shanghai's Sir Elly's Bar
At the Peninsula Shanghai's Sir Elly's Bar, a selection of Light Aroma Fenjiu is presented, showcasing a refined side of baijiu. This style distinguishes itself with a delicate floral scent and gentle sweetness, a result of using specific production and distillation methods that focus on a short fermentation period, but still achieves a notable alcohol content, usually in the 40-55% ABV range.
Originating from Shanxi province, this Fenjiu utilizes well water drawn from historical underground sources, which is said to impart a subtle softness and purity, thus enhancing the spirit's unique character. The process behind these specific baijiu takes nearly three months, using sorghum and barley which, in turn, gives rise to a very large amount of aroma compounds – estimated to be over 300, and results in an incredibly smooth flavour.
The use of tulip glasses at Sir Elly's is intentional; this design works to concentrate aromas before the first taste, this provides the chance to capture its subtler notes, thus enriching the tasting experience of this spirit. The culinary pairing experience at Sir Elly's is thought out with lighter meats and seafood being a favorite as the beverage is said to complement, rather than overwhelm their intrinsic tastes, a more subtle balance than other spirits might achieve.
Research reveals Fenjiu's production practices go back over 2,500 years, placing it amongst China's oldest spirits, which shows its adaptation across many dynasties. It has also been seen at important state events throughout the country’s history. There is a degree of refinement that reflects in its perceived prestigiousness and historical legacy. Some of this specific style of baijiu may also be aged, even for only a few years, which impacts the flavor profile and results in greater complexity, which one can experience during a more guided tasting.
Though its market is still largely Chinese based, an interest internationally is emerging, as those who are curious start to investigate this unique beverage and its various flavour notes. This has resulted in some high-end bars outside of China now showcasing this liquor. It remains distinct from, for example, Sauce or Strong Aroma baijiu. These tend to have more robust notes. That means this Light Aroma provides a gentler introduction to a diverse spirit.
A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Hong Kong Based Dragon Seal Baijiu Collection at Four Seasons Puxi Lobby Bar
The Hong Kong-based Dragon Seal Baijiu Collection has found a home at the Four Seasons Hotel's Puxi Lobby Bar in Shanghai, offering a chance to explore this Chinese spirit. Baijiu, known for its complex production, is an important part of Chinese culture, and this collection aims to introduce and educate, rather than just sell, particularly those new to it. The bar provides a setting where visitors can explore varied flavors - ranging from fruity to more earthy notes - which are paired with modern culinary offerings. This showcases how Shanghai's bar scene now increasingly features traditional beverages, and makes it an interesting stop for those looking for more than the usual selection of cocktails.
The Dragon Seal Baijiu Collection at the Four Seasons Hotel Shanghai Puxi's Lobby Bar presents a focused showcase of a spirit that's beginning to make inroads on the international market. Dragon Seal is said to be one of the first Chinese liquors to gain some degree of recognition outside of Asia. This may be an early sign of acceptance in Western culture but its popularity in its home market is significant. The collection is designed to highlight different flavors and varieties of Baijiu with the hotel providing a backdrop for people unfamiliar with it to appreciate its complexities.
For a novice this type of experience would highlight elements such as a long, sometimes 60-day, fermentation that results in the spirit's unique flavour notes, utilizing a specific set of grains and molds. It's claimed this process can generate more than 500 different aroma compounds. Dragon Seal also has a high alcohol content, often reaching between 45% and 55% ABV - similar to many high-proof western spirits - that requires careful consideration when consuming it.
This hotel experience attempts to go beyond simple consumption with the staff often going into detail on the spirit's history and production, for both first time drinkers and those who are more familiar with it. Baijiu’s history within Chinese culture dates back over 5000 years. Dragon Seal, like all other Baijiu is consumed during special occasions.
The smaller serving sizes are a deliberate decision, reflecting a similar practice in the consumption of fine wines. The focus is on slowly sampling the spirit. Food pairing is also part of the experience with the bar highlighting pairings with dishes such as umami rich foods and certain spices to add another level to the spirits' characteristics.
One must also consider the location, fermentation process at various distilleries, under very specific temperature and humidity conditions. It might also contribute to the Baijiu's perceived taste as it matures in Shanghai.
Beyond the flavour, the presentation plays a big part too with careful consideration going into the selection of glassware. The glasses themselves aim to focus and enhance the aromatics. Dragon Seal, despite the growing interest in other types of spirits, is thought to remain an influential force within the Baijiu market.
A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Rice Aroma Guilin Sanhua at Waldorf Astoria's Long Bar
At the Waldorf Astoria's Long Bar, the Rice Aroma Guilin Sanhua Baijiu presents a distinct opportunity to explore this traditional Chinese spirit within a setting of opulence. This variety, derived from long-grain and glutinous rice, stands out with a more gentle aroma characterized by notes of pea and rice. This makes it a suitable introduction for those who are less acquainted with the intensity of other baijiu types. While not as commonly found outside Southern China due to varied consumption preferences, its presence at the Long Bar speaks to the hotel’s focus on curating experiences, aiming to offer a deep appreciation of diverse flavors and the specific methods that set it apart from other varieties of baijiu. The fact that Shanghai’s hotel bar scene increasingly includes this spirit, is redefining it, and is merging a historic drink with more contemporary tastes.
At the Waldorf Astoria's Long Bar, the Rice Aroma Guilin Sanhua presents a different perspective on baijiu, offering an experience quite distinct from the other varieties. This specific style is marked by its notably smoothing traits, due to the use of glutinous rice, which contributes to its highly aromatic profile and low acidity, appealing to both newcomers and those more familiar with the spirit.
The fermentation process itself is lengthy, often spanning up to 70 days. This extended duration allows for a wider range of compounds to develop, resulting in fragrant aromas which have been described as similar to jasmine and ripe fruit. This unique characteristic is in large part due to Guilin's subtropical climate, which provides a warmth and humidity that are required for the fermentation, any temperature differences can alter the taste.
The alcohol content, which usually falls within 38% to 50%, makes it suitable for diverse drinking occasions. The lighter, floral flavor makes it a good pairing for regional spicy dishes. A brief aging period can result in increased depth, as it allows the flavours and aromas to mellow over time.
Historically this baijiu has origins that date back six centuries and is associated with the Ming Dynasty, with production methods preserved over time reflecting its heritage. Chemical analysis reveals a large number of compounds, esters and aldehydes, leading to this specific spirits distinct characteristics.
Serving the baijiu in shorter, wider glasses aims to let drinkers fully experience its subtle fragrance, and is a common practice in social gatherings. There is a steady increase in the drink’s popularity both within China but also on an international stage, with it being showcased in bars keen to experiment with a drink that is far outside the usual expectations, further highlighting the spirit’s versatility as it starts to appear more on cocktail menus and curated tasting experiences.
A Beginner's Guide to Baijiu Tasting 7 Must-Try Varieties at Top Shanghai Hotel Bars - Traditional Luzhou Laojiao Sampling at Mandarin Oriental's M.O.
Bar
At the Mandarin Oriental's M.O. Bar, guests are presented with the chance to discover Luzhou Laojiao, a very old and established baijiu brand from China, via a special tasting. The focus is on its 'strong aroma' style, achieved through a long fermentation process in mud cellars and the practice of careful blending. The highlight is the National Cellar 1573, aged in caves for at least five years, reflecting tradition and distilling skills. This baijiu tasting allows both those new to it, and long time fans, to delve into the depths of the beverage. In an increasingly evolving Shanghai bar scene, the M.O. Bar distinguishes itself with the desire to highlight authenticity in a drink that, more and more, is starting to get global attention.
At the Mandarin Oriental’s M.O. Bar, one can delve into the traditional Luzhou Laojiao, a significant baijiu with a long production legacy. The bar provides a structured tasting format, aimed at newcomers and enthusiasts who wish to better understand and appreciate its intricate characteristics. This guided tasting highlights the key aspects of Luzhou Laojiao and is a good introduction for anyone who wishes to gain a broader understanding of Chinese spirits.
The experience aims to go beyond simple drinking, looking at aspects such as its fermentation, which utilizes numerous koji mold strains to breakdown starch into sugars, contributing towards a wide array of over 400 aroma compounds. This gives rise to its rather complex flavour profile. It’s interesting that there are two distillations within its production method. This two-step process is a means of not only reaching a higher alcohol content, commonly 52%, but also seems key to maintain its unique flavor characteristics.
The signature flavour is known to be potent with distinct notes of soy sauce, ripe fruits, and a slight chocolate after-taste, certainly of interest to those who study the sensory aspects of food and drinks. A further point to consider is how temperature alters the experience: Colder often gives a fresher taste, while warming it can reveal subtle additional flavour profiles, a factor often overlooked in tasting experiences.
The bar, similar to others we’ve encountered across Shanghai, uses tulip shaped glassware, a design choice which aims to amplify the scent and flavour aspects of this drink. This specific choice aims to focus the wafting aromas, thus increasing sensory engagement. There's evidence to show that the shape of a glass does influence the enjoyment of the spirit, both for the nose and also for the palate.
Outside of tasting, one needs to also consider the cultural impact with it playing an important part in Chinese culture, often being a key feature in social events including weddings and festivals, reflecting its importance as both a social marker and drink. It also reveals some interesting chemical composition; laboratory analysis has shown that there is an array of complex chemical properties consisting of phenols, acids and esters. It also has growing intrigue outside of its native market, an indication of it moving into international locations and a good start for those wanting to explore beyond the usual spirit types.