Matlaw's Stuffed Clams: A Great Summer Choice

"She ate so many clams that her stomach rose and fell with the tide."
--Louis Kronenberger

In New England, Stuffed Clams are a traditional seafood dish, and the basic recipe consists of chopped clams and a breadcrumb mixture. The breadcrumb mixture varies from recipe to recipe, and can include a variety of spices and herbs, as well as maybe some diced veggies and/or chopped meats. In Rhode Island, stuffed clams are commonly known as Stuffies. Stuffed clams were originally created as a way to stretch one's limited food supplies as well as providing some hearty carbohydrates. Now, they are eaten simply because they are delicious.

You could take the time and prepare your own stuffed clams at home or pick up some of the pricey, pre-made ones at your local fish market. Instead, you could go to your local grocery store and buy some inexpensive, frozen stuffed clams from Matlaw's.  

Founded in the 1950s, Matlaw's is the second oldest seafood brand in the U.S. Most of their seafood products are processed at their facility in Gloucester and they also have a large Research & Development laboratory at their Gloucester facility. Besides being a largely local company, they are also dedicated to sustainability, which is very important. Their parent company, National Fish & Seafood, is a founding member of the Global Aquaculture Alliance. When you purchase Matlaw's products, you generally can feel secure that you're purchasing a sustainable seafood product.

Maltaw's has been making Stuffed Clams for over fifty years, and their product line has expanded to include many other products, such as Seafood Paella, Buffalo Popcorn Shrimp, Salmon Burgers, Panko Breaded Cod, Stuffed Scallops, and more. I've written before, on multiple occasions, about how high-priced seafood prevents many people from eating more seafood, which is one of the healthiest foods you can consume. Fortunately, the vast majority of Matlaw's seafood products cost less than $10, making it very affordable for almost any budget as one package can usually feed multiple people. You can thus receive all the health benefits of seafood consumption, at a very low price.

Matlaw's Stuffed Clam line consists of about 8 different varieties, including New England Style Stuffed Clams, Casino Style Stuffed Clams, New England Style Gourmet Stuffed Clams, Natural Style Stuffed Clams, Italian Herb Stuffed Clams, Bacon & Cheese Stuffed Clams, Chorizo Stuffed Clams, and Chili Lime Stuffed Clams. Packages vary from 6 to 12 stuffed claims, with the 6-pack priced at $4.99 so you pay less than $1 per clam.You'll find them in the frozen food section of your local grocery market. At your local fish market, stuffed clams often are priced at $2 to $3 or more each. I received media samples of three different stuffed clams and was impressed with their taste and ease of preparation.

The Stuffed Clams are very simple to prepare. Just pull them out of the freezer and bake them in the oven at 450 degrees for about 30 minutes. It would be an easy appetizer or a side dish for an entree. Or, you could also make them the center of your dinner. In addition, you can prepare these on the grill. Just preheat your grill to 350-375 degrees and then place the clams directly on the grill. Close the lid and cook them for about 30-35 minutes. An easy summer grilling treat, and a great addition to the usual grilled fare.

The basic New England Style Stuffed Clams are made with chopped clams, breadcrumbs, minced celery, red & green peppers, paprika and parsley. The stuffed clam is fairly moist, with plenty of tender clam pieces and a nicely spiced taste. They taste as good as many freshly made stuffed clams that I've had. And all three of the different stuffed clams I tasted were similar in this respect. If you served these to a guest, it's doubtful they would realize these were previously frozen.

The Bacon & Cheese Stuffed Clams are made with chopped clams, breadcrumbs, cheese and bacon. These were very cheesy, with a slightly smoky flavor from the bacon, and a milder flavor than the basic version as it appears they have less spices in them.

My favorite of the three were the Chorizo Stuffed Clams, made with chopped clams, breadcrumbs, spicy Spanish chorizo pork sausage, minced red & green peppers, and celery. These were boldly flavored, with a slightly spicy kick and the added savoriness of the chorizo. I think these would have been even better on the grill. All of my dining companions enjoyed these stuffed clams the best.

At their low price, the Matlaw's Stuffed Clams are a great value. They are simple to prepare and taste delicious, as good as most freshly made stuffed clams. Though you can eat these year round, they will be great this summer, whether in the oven or on the grill. I enjoyed some of these stuffed clams with a nice French Rosé wine and the Chorizo ones would pair well with a light red wine as well.

Baijiu: Food Pairings (Part 5)

Can you pair food with Baijiu?

That is a fascinating question and a potential route to get Americans to taste Baijiu. I've received a couple different opinions on the traditional role of Baijiu and food. The first opinion is that Baijiu is more for a social bond that for any specific pairings with food. In addition, as the usual Chinese meal entails lots of different plates with a wide variety of flavors, textures and types, pairing would be difficult. As such, the food is considered secondary to the Baijiu.

The other opinion, offered by Derek Sandhaus, though is that Baijiu is intended to complement the food, and that the food thus takes the primary role over the Baijiu. Though Chinese meals tend to be served family style, with lots of different dishes, each region tends to create an array of dishes that share a cuisine type so they are not as disparate as you might think. The Baijiu produced in each region tends to match the style of that region's cuisine, similar to how wine tends to match the cuisine of the region where it is created. The Baijiu is not intended to pair with any specific dish, as we do with wine pairings, but rather it is intended to pair more generally with a specific regional cuisine.

For example, Sichuan cuisine tends to be very spicy and pairs well with the Strong Aroma Baijiu produced in that region. That style of Baijiu tend to be fruity and assertive, helping to cut through the spiciness. On the other hand,  Kweichow cuisine, which is more spicy and sour, pairs well with Sauce Aroma Baijiu, which is produced in that region. That style of Baijiu tends to have stronger fermented aromas and more umami, complementing the cuisine. Thus, Derek suggests pairing Baijiu with the regional cuisine of where it is produced. Manny from Private Cask Imports also states that spicy and salty foods from northern and southwest China pair best with Baijiu.

What about pairing Baijiu with non-Chinese cuisine?

This appears to be an area ripe for experimentation as not as much study has been done yet concerning such pairings. Derek recommends pairing Baijiu with strong flavored foods, such as spicy foods, cause of the Baijiu's strong flavors. For example, he suggested trying Buffalo Wings or barbecue food which has a spicy sauce or rub. Manny also suggests pairing Baijiu with food that tends to be on the heavier side, like meats, noting that Baijiu cuts through fat and heavy sauces really well.

I think that some of the newer, lighter style Baijiu that is being produced, such as HKB, can be paired with lighter dishes, from seafood to chicken. The fruity flavors in many of these Baijiu would help to enhance some of the flavors of such dishes. Oysters and HKB? I think that might work and I look forward to trying that pairing. Even something as light as a salad might work with HKB, especially if the salad has some bright citrus elements. I'd encourage you to try a light Baijiu like HKB with a wide range of dishes and find what you think works well.

With the stronger flavored Baijiu, you need to work a little harder with food pairings and the advice of Derek and Manny make sense. In addition, I am intrigued about the umami potential of Baijiu as it definitely seems to possess, based on what I've tasted, a strong sense of umami. I've also heard from others who also believe it often has an umami element to its taste.   

However, this seems to be another issue largely neglected and it is near impossible to find any sources online that discuss the topic. The fermentation process, especially due to its length, of Baijiu is conducive to the creation of a high amount of glutamic acid, which is an important source of umami. In this regard, it is similar to Kimoto/Yamahai Sake, which has high levels of glutamic acid, partially due to its lengthier fermentation period. With its high umami, Baijiu would possess much of the food pairing versatility as Sake.

However, based on question I asked of a few chemists/scientists, the act of distillation would seem to omit those glutamic acids from the final spirit. Glutamic acid isn't volatile and seems to have a higher boiling point than alcohol so it wouldn't transfer to the resultant spirit. Could the process of aging though provide umami to the Baijiu? Does sitting in terra-cotta jars for a few years result in changes to the spirit, enhancing its sources of umami? Why do these stronger Baijiu tend to have a powerful umami element? I hope to delve deeper into this subject in the future and if anyone knows more about this issue, please contact me.

Hopefully, after my five-part series, you now understand the basics of Baijiu and are encouraged to give it a try. It is a fascinating spirit, with a more unique production process, and worthy of exploration. Start out with the lighter, lower alcohol versions, and maybe try some cocktails, and work your way up to the funkier types. I shall continue my own explorations and will post more about my experiences very soon. For example, later this week I will be writing about an American-made Baijiu, produced in Portland, Oregon. Ganbai!

Do you still have any questions about Baijiu?

Baijiu: Cocktails, Boston & World Baijiu Day (Part 4)

How can we convince more Americans to try Baijiu?

One of the best ways to persuade more Americans to try Baijiu might be to ease them into the spirit through cocktails. Consumers have embraced other niche beverages, such as Sherry, Mezcal, and Sake, through cocktails. Bartenders across the country, who have been intrigued by Baijiu, are starting to experiment with Baijiu cocktails so you can find more and more such cocktails on your local bar menus. It is becoming a hot new ingredient, an intriguing new spirit which with bartenders can concoct their own wondrous creations.

Using a Baijiu like Hong Kong Baijiu (HKB) in a cocktail is relatively easy due to its lighter flavors and lower alcohol. For example, you can use it as a simple substitute for other white spirits, from vodka to rum, in a classic cocktail. You could create a Baijiu Margarita, a Baijiu Daiquiri, or a Baijiu Bloody Mary. You can also create your own new Baijiu cocktail to highlight the fruity flavors of the HKB. It is more of a challenge to create cocktails using stronger-flavored Baijiu, those with more funkier aromas and tastes.

For those stronger Baijiu, you generally need to pair it with equally powerful spirits and liqueurs, from Amaro to Mezcal. Citrus and tropical fruit flavors also seem to pair well with stronger Baijiu. The main idea is to find a way to reduce the earthier, funky flavors while enhancing the other flavors within the Baijiu. However, you will find a small number of consumers who want to embrace the earthiness, who don't want the bartender to hide or lessen those flavors. With such a customer, a bartender can let his imagination run wild. At home, if you are starting out with Baijiu cocktails, I recommend you pick up a bottle of HKB as a start.

In the Boston area, if you are willing to explore Baijiu, where can you find it?

There are currently about 30-40 Baijiu brands available in the U.S. but you'll only find a small number available for retail in the Boston area. The primary local distributor for Baijiu is Burke Distributing Corp. which has about 7 Baijiu in their portfolio, including Hong Kong Baijiu, Luzhou Laojiao Zisha, Shui Jing Fang, Wu Liang Ye and Kweichow Moutai. Of those five, only the Hong Kong is available as a 750ml, the rest available only in 375ml.

As an example, you can find the Kweichow Moutai ($145.99/375ml) and Hong Kong Baijiu ($48.99/750ml) at Redstone Liquors in Stoneham. You should also be able to find Baijiu at stores including Whole Foods Market in the South End, The Wild Duck Wine & Spirits in Chinatown, Burlington Wine & Spirits, Truong Than Market in Chinatown, Morrissey Boulevard Wines and Liquors, Blanchard's Liquors, Liquor World, Wine Gallery, Macy's Wines & Spirits, and Ball Square Wine & Spirits. Any liquor store that deals with Burke Distributing will be able to order Baijiu for you even if your store doesn't usually carry it.

You won't find many local restaurants carrying Baijiu though Hong Kong Baijiu (HKB) can be found at a number of places, including potentially Audubon Circle Restaurant, Banyan Bar & Refuge, China Pearl, Fairsted Kitchen, Parsnip, Drink, Wu Er Barbecue, Red Lantern, and Blue Dragon. Though you could order HKB on its own, you are most likely to see it at these places in cocktails. Two spots though, Red Lantern and Wu Er Barbecue, are truly passionate about Baijiu, offering a wider selection.

At Red Lantern, they carry Strong Aroma Style Baijiu including Hong Kong Baiju ($10), Luzhou Laojiao Zisha Daqu ($9), Mianzhu Daqu ($9), Shui Jing Fang Wallaby ($20), Wu Liang Ye ($42) and one Sauce Aroma Style, the Kweichow Moutai ($40). These are also available in a Tasting Flight of 3 brands (1/2oz pours) for $33. In addition, Brother Cleve has created a special Baijiu cocktail for them, the Peking Mule ($12), which is made from Mianzhu Daqu, Plum Shrub, Black Walnut & Ginger Beer.

At Wu Er Barbecue in Brookline, they carry Hong Kong Baiju, Luzhou Laojiao Zisha, Jian Nan Chun, Shui Jing Fang Wellbay, Wu Liang Ye and Kweichow Moutai. They are available as a Shot, a 2oz Pour, or by the Bottle. Shots range from $4-$16 and 2oz Pours range from $11-$55. In addition, they offer HKB in two cocktails, The New Frontier ($11) and Blue & White Porcelain ($11). The New Frontier is made with HKB, Tequila, Garam Masala, Lime Juice, Bell Pepper & Thai Chili while the Blue & White Porcelain is made with HKB, White Rum, Lime, Coconut Cream, Curacao & Sesame.

I recently had the opportunity to taste The New Frontier cocktail during a media visit to Wu Er Barbecue. It was absolutely delicious and one of the better cocktails I've enjoyed as of late. The Baijiu took a prominent role and was definitely evident in the drink, which also was only mildly hot but with an intriguing spicy aspect. This cocktail paired very well with the cuisine, including the five-spice & garlic chicken. This is a cocktail that would appeal to many people and would be an excellent gateway to the wonders of Baijiu. I wanted to try the Blue & White Porcelain but they were out of coconut cream.

Outside Boston, probably the best example of an American bar which is showcasing the versatility of Baijiu is Lumos, the first Baijiu bar in the country, which is located in New York City. With Chinese backers, Orson Salicetti, the former head bartender at Apothéke in Chinatown, has created a temple to Baijiu, a place to find a wide variety of Baijiu, about 40-50 brands. If you peruse the menu, you'll find plenty of intriguing cocktails that sound enticing. They also are making their own Baijiu infusions and aging some Baijiu in oak barrels. Could oak-aged Baijiu taste more like whiskey? You couldn't start a Baiju bar in Boston, especially as only about seven Baijiu are available, and the demographics probably wouldn't support such a niche bar. The next time I visit NYC, I need to check out Lumos.

As most of you know, every day is a holiday celebrating some food or drink, from National Doughnut Day to National Margarita Day. Such holidays are best when they try to bring awareness to some niche item, which needs more recognition and promotion. Americans certainly need to know much more about Baijiu so it is cool to know that there is a holiday celebrating this unique Chinese spirit, and it will soon be here.

Next month, World Baijiu Day will be held on Tuesday, August 9. This holiday was created by Jim Boyce, who runs the nightlife blog Beijing Boyce and wine blog Grape Wall of China. The intent of the holiday is to raise exposure of Baijiu, to spread awareness beyond the borders of China. There is a list of venues, those bars and restaurants, which are planning Baijiu celebrations and there is a single restaurant in Boston that is currently listed, Red Lantern. Once I learn more about what they plan to do for World Baijiu Day, I will let you know.

To be continued...

Happy Anniversary To Committee!

Happy One Year Anniversary to Committee, an excellent Greek/Mediterranean restaurant located in the Fan Pier neighborhood of Boston. I recently noted that Committee was one of my 5 Hottest Restaurants, and I've recommended it to many people. I enjoy both its cuisine and drinks program, from brunch to dinner, from its Greek wines to creative cocktails. On a recent Sunday afternoon, they celebrated their first anniversary with a barbecue on their patio and I was invited as a media guest to join in the festivities.

It turned out to be a perfect summer day, lots of sun and a light breeze that prevented it from becoming too hot. The bar was stocked and ready to serve cocktails while a grill was set up for the food. Chilling on a couch, I sat with some friends and savored the afternoon, finding even more reason to enjoy Committee.

A number of appetizers were placed out, including this bowl of Feta and Greek cheese.

Spanikopitakia, little Spinach pies.

A trio of dips, including Tzatziki, Carrot Tzatziki, and Avocado Hummus. Their house-made dips are delicious, especially smeared on a piece of warm pita.

On the grill, there was delicious Souvlaki, tender chunks of lamb. There were also Burgers, which you could place atop a pita for a delicious sandwich.

The Lamb Chops were fantastic, so tender and flavorful.  Committee does a superb job with lamb dishes.

And there were Veggie Skewers too for those who weren't meat eaters.

There were six cocktails available at the party and I sampled all of them, enjoying each one. Overall, they were well composed, nicely balanced, and were excellent choices for the summer. The cocktail program at Committee won't disappoint and you should check it out, especially if you dine outside on the patio some summer afternoon or evening.

My favorite of the six cocktails was the We Can't Elope, made with Soul Cachaça, cucumber-cantaloupe syrup, and fresh lime juice. Bright and refreshing, you could taste the Cachaça, which was enhanced by the fruit flavors. I could have easily drank these all day, reveling in the beautiful summer weather.

The Frosé, made from Rosé, Elderflower Liqueur, rose water, and citrus, was a frozen drink, a tasty slushie. It wasn't too sweet and had pleasing floral notes which didn't overpower the rest of the cocktail. It was more subtle with some nice red fruit accents.

The Jasmine Smash, made with Bulleit Rye, jasmine tea, grapefruit, simple syrup, and mint, is slightly deceptive as it appears to come in an iconic Greek coffee cup yet it is actually a ceramic cup and not paper. I very much enjoyed this cocktail, especially as I love both Rye and tea. The flavors blended well together and it was also refreshing, with spice and floral notes.

The Diavolos, made from Tres Agaves Blanco, Lejay Cassis, lime, ginger beer, was another refreshing cocktail with the pleasing taste of tequila and the spice of ginger.

In a fun Tiki glass, the Jungle Pilot, made from Plantation Rum blend, Denizen 8, Capari, pineapple-mango juice, and cinnamon, was fruity and fun, a pleasing rum drink. The hint of cinnamon enhanced the tropical fruit flavors and there was also a touch of bitterness which nicely balanced the drink.

Finally, the Committee Mule is made with Chili infused Absolut Elyx, cardamon bitters, fresh lime juice, and ginger beer. The spicy kick of this variation on the traditional Mule was a nice change, though it didn't overpower the rest of the flavors. It was still refreshing despite the additional spicy heat.

You'll find these cocktails on Committee's current drink menu and I'm sure you'll enjoy them as much as I did. I continue my hearty recommendation for Committee and hope they have many more anniversaries.

Baijiu: Drinking Etiquette & Some Reviews (Part 3)

How is Baijiu commonly consumed in China? What are some of the rituals and customs involving Baijiu?

First, and very importantly, traditionally the Chinese do not drink alcohol to get drunk. Alcohol is a significant aspect of their social interactions but moderation is expected, even when consuming a high alcohol spirit like Baijiu. It helps that Baijiu is nearly always consumed with food, helping to dilute the alcohol they drink. It is interesting though that the Chinese chose to embrace such a high-alcohol spirit when moderation is supposed to be the norm.

When you order Baijiu, you always order it by the bottle rather than the class as it is a social drink, not something to drink on your own. The bottles may have intricate closures, which give evidence that the Baijiu is authentic and not counterfeit. It seems counterfeiting Baijiu is a significant enough problem for producers to protect their Baijiu with clever closures.

The price of a Baijiu is often indicative of the status of the purchaser, so people try to buy the most expensive bottle they can afford. This also fits into the Chinese custom of gift giving, as you try to give the most expensive gift possible. Producers also specifically make the boxes which hold their Baijiu to be aesthetically pleasing, to enhance its status as a gift.

Baijiu is commonly served at room temperature or warmed and will be served in small cups, maybe half an ounce. Liken the Japanese custom of oshaku, you are not supposed to pour your own cup. You'll toast your way through a meal, doing maybe 10-15 shots of Baijiu. There are basic rules for toasting, including who should toast, what you should toast to, and more. The basic toast, a form of "cheers, is Ganbai. When you toast, you clink your glass with someone elses though you lower your glass as a sign of humility and respect. However, the other person will also try to clink their glass lower than your own, which can lead to a struggle to see who can do it the lowest. It is also considered impolite to refuse a drink when it is offered.

For a few thousand years, the Chinese have also participated in Jiuling, drinking games, and many different ones have developed, from simple dice games to more cerebral games involving guessing the identity of literary works and poems. The loser in these games has to take a drink. This isn't like beer pong though, as the objective is not to get drunk. In fact, the games were created specifically to try to limit over drinking. Such a different philosophy than how many Americans see the role of drinking games.

During the Baijiu seminar, presenter Manny Burnichon stated that the best way to drink Baijiu is to consume an entire shot rather than gently sip it. It should make you feel warm without giving you a burn. You should also find the higher quality Baijiu to be complex and smooth, with many layers of flavor. During our tasting at the seminar, we drank shots of each of the five Baijiu, and there generally wasn't any spitting involved, especially considering the high price of several of the Baijiu.

We started our tasting at the start of the seminar with a Mai Tai made with Hong Kong Baijiu.  It was delicious, fruity and fragrant with a touch of earthiness. This is the type of cocktail that would appeal to many people and was a very good introduction to the potential of Baijiu. Later, at home, I also made my own Hong Kong Baijiu cocktail, combining it with some tropical fruit juice, and it was delicious, with a slightly unique taste which would clearly differentiate it from white rum or vodka.

To appeal to more Americans, a few Baijiu producers have created some lighter, lower-alcohol Baijiu which are intended to act as a gateway to an appreciation for Baijiu. That is certainly an excellent idea, to ease Americans into this complex and intriguing spirit. As I mentioned before, you don't start someone new to Scotch with a peaty Laphroiag but rather with a milder, lighter Scotch. One of the lighter, lower-alcohol Baijiu brands is Hong Kong Baijiu (HKB)($55/750ml), and it was the first Baijiu we sampled during the seminar.

The creator of HKB is Charles Lanthier, a Frenchman who lived in China for several years and partnered with a small Baijiu producer in Sichuan province. Made in small batches, the HKB is composed of a blend of five grains, including sorghum, glutinous rice, rice, wheat and corn. Only organic ingredients are used, and fermentation occurs in old mud pits before it is distilled in a pot still. It is then aged for several years in one ton, terra-cotta jars which are buried outside up to their necks.

HKB is categorized as a Strong Aroma Baijiu and has a 43% ABV.  It was smooth and fruity, with herbal accents, a touch of sweetness and a lengthy, pleasing finish. There weren't any aromas or flavors which would turn people off, and it would definitely be an easy way to introduce people to Baijiu. It also seems versatile and would work in a variety of cocktails. It could be as simple as substituting HKB for a white liquor in a classic cocktail.

Charles Lanthier also provided me his three reasons why people should try HKB. First, it is a blend made in Sichuan specifically for western consumers containing all the characteristics of a genuine Baijiu, presented in a softer and more balanced way. Second, it is a blend that was designed to be highly mixable, which can be enjoyed in a wide variety of cocktails. Lastly, you get a high quality Baijiu for only abut $50 for a 750ml bottle, compared to many other Baijiu of similar quality which can retail from $70-$130 for only a 375ml bottle.

Next up was the Luzhou Laojiao Zisha ($65/375ml), another Strong Aroma Baijiu that is produced by a distillery in the Sichuan province which was founded back in 1573 during the Ming Dynasty. It is bottled in grainy, unpolished porcelain (see the bottle on the right side on the photo below), which is intended as an homage to this lengthy history and tradition. It is the #8 most valuable spirit brand in the world and the Zisha is bottled at 51% ABV in a 375ml for the export market. This Baijiu is made from a blend of about 60% sorghum, 20% rice and 20% wheat. I found this Baijiu to have more tropical fruit flavors with a hint of licorice and peppery notes. It intrigued my palate with its complexity and layered flavors. Once again, I didn't find any aromas or flavors which would turn off most people.

Our third Baijiu was from Shui Jing Fang Wellbay ($90/375ml), which is the oldest verifiable distillery in China, having been founded in the Sichuan province in 1408. About five years ago, the distillery was purchased by Diageo. This Baijiu, another Strong Aroma, is made from a blend of 36% sorghum, and 64% other grains, including rice, glutinous rice, wheat and corn, and has a 51% ABV. The palate on this Baijiu presented an intriguing melange of flavors, including tropical fruits like pineapple and banana, with hints of licorice and some earthy notes. It was smooth and well balanced, with a lingering finish, ending with a slightly bitter note. With its earthy element, this wouldn't be the best Baijiu to introduce to a newcomer, but it also isn't overly earthy and I enjoyed it very much.

Wu Liang Ye Baijiu ($180/375ml) is produced in the city of Yibin in the Sichuan province, and Baijiu production in this city extends back to the Ming Dynasty, sometime from the latter 14th century to the mid-17th century. Around 1900, one of the distillers created a five-grain recipe, which is still used today for their Baijiu, and the term Wuliangye translates as "five grain liquid." In 1951, eight distilleries in Yibin were consolidated, becoming the Yibin Wuliangye Distillery in 1959. It is now the second most popular Baijiu brand in the world. Made from an organic blend of sorghum, wheat, rice, glutinous rice and corn, this Strong Aroma Baijiu has a 52% ABV. On the palate, it was reminiscent of the taste profile of the Shui Jing Fang Wellbay but it was a bit more earthy and there was much more pineapple than banana.   

We ended the tasting with the famous Kweichow Moutai ($170/375ml), a Sauce Aroma Baijiu, and the #1 top selling spirit brand in the world. The town of Moutai, in the Guizhou province, has been producing Baijiu for a few hundred years and in 1951, the different distilleries were consolidated into a single company, Kweichow Moutai Winery. It is the official state liquor of China and about 200 tons of Kweichow Moutai are sold in over 100 countries. Rather than use mud pits for fermentation, they use brick pits and this Baijiu is made from 100% sorghum and has a 53% ABV.

In the above picture, you can see the Moutai bottle in the middle, with its red and white colors. To most Americans, that doesn't look like what you would expect from such an expensive spirit. It seems almost like cheap packaging, something for an inexpensive liquor. The Chinese certainly have a different aesthetic in this matter. This Baijiu had the strongest, most funky aroma of the five and there was much more earthiness on the palate, with a complex blend of hints of licorice, herbs, nuts and spices. This is certainly not a Baijiu for newcomers and the unique flavors will appeal more to a select audience. The Moutai reminded me of some Kimoto/Yamahai Sakes, which possess an earthier and gamier flavor. It's not for everyone, but the right audience will appreciate it.

I also recently had the opportunity to taste another Baijiu, during a media visit to Wu Er Barbecue in Brookline. I had a shot of the Jian Nan Chun, a distillery with a history of over 1000 years. This is a Strong Aroma Baijiu, with a 52% ABV, and is made from a blend of sorghum, rice, glutinous rice, wheat and corn. This reminded me in some ways to the HKB, being smooth, light and fruity, with a hint of appealing licorice flavor. There was no burn as I drank it, and the aromas were appealing.

To be continued...