Rant: You Should Celebrate World Baijiu Day!

There's National Chardonnay Day and National Cabernet Sauvignon Day, as well as wine holidays celebrating Merlot, Moscato, Champagne and much more. Plus, there are Drink Days celebrating everything from Rum to Egg Nog, Margaritas to Mai Tais. The basic idea behind such days is to promote a grape, wine, beer, spirit or cocktail, and savvy marketers take the opportunity to highlight and push their products. However, do we really need all of these wine/drink holidays?

For the more popular choices, like Chardonnay and Cabernet Sauvignon, I don't think we need a special day to showcase these grapes. Nearly every wine consumer knows about those grapes. So, as they're already hugely popular, we should be shining a spotlight on grapes that are more worthy of attention, grapes which are less popular or less known. 

There are plenty of under appreciated grapes and wine types, such as Assyrtiko, Rkatsiteli, Pošip, Baga, Mavrud, Manzanilla Sherry and more, which would benefit greatly from their own special day. There are other alcohols worthy of more attention too, from Sake to Shochu. These niche wines and spirits need the publicity, to boost their sales and recognition. 

I would much rather see days celebrating the drink underdogs, helping to gain them recognition and new fans. I want people to broaden their palates, and taste something new for them. They need to be enticed to step out of their comfort zone. For example, Sake is still vastly under appreciated in the U.S. so having a day that celebrates and promotes it makes sense. Did you know International Sake Day, which is celebrated each year on October 1, has existed since 1978, nearly 50 years? That makes it far older than most of the other wine and drink holidays.

On Saturday, August 9, we should celebrate World Baijiu Day, a holiday created by Jim Boyce, who runs the nightlife blog Beijing Boyce and wine blog Grape Wall of China. The intent of this holiday is to raise awareness of Baijiu, to highlight its wonders beyond the borders of China. Even though Baijiu is the most popular spirit in the world, most Americans know little, if anything about it. As I've said before, Baijiu seems to be the Durian fruit of the spirits world, both having a reputation for funkiness which turns off some people, while others become fervent fans. It's a fascinating beverage, with much diversity of flavor and taste, and I strongly encourage everyone to seek it out and sample some of its wonders.

When is the last time you saw a drinks writer pen an article about Baijiu? It's a rarity, indicating that more attention needs to be paid to this spirit. Not enough people are writing and talking about this unique beverage, despite its intriguing history, production methods, and customs. We need to change this and World Baijiu Day is an important way to help spread the word, and maybe entice more writers to talk about Baijiu, and for more consumers to sample Baijiu in cocktails on its own.

Over the years, I've written sixteen articles about Baijiu, covering a diverse selection of topics, from Baijiu reviews to a the detailed explanation of its production methods. This is a great place to start your education about Baijiu.  

Baijiu: The Durian Fruit Of The Spirits World (Part 1)
Baijiu: Its Unique Production Process (Part 2)
Baijiu: Drinking Etiquette & Some Reviews (Part 3)
Baijiu: Cocktails, Boston & World Baijiu Day (Part 4)
Baijiu: Food Pairings (Part 5)
Vinn Bajiu: Made in Portland
Baijiu: The Essential Guide To Chinese Spirits by Derek Sandhaus
World Baijiu Day: August 9
Taizi Baijiu: A New Zealand Treasure
Historical Tidbits About Baijiu, The World's Most Popular Spirit (Part 1)
Historical Tidbits About Baijiu, The World's Most Popular Spirit (Part 2)

Rant: Stop Drink Hate

Sumiao Hunan Kitchen: World Baijiu Day & Dine Out Boston

Luzhou Laojiao: Mainstreaming Baijiu With Cocktails

Baijiu Pop-Ups at Backbar: Learn About This Fascinating Chinese Spirit

A Baijiu Class with Derek Sandhaus

In celebration of World Baijiu Day, there will be events held all over the world, from Beijing to Auckland, Dublin to Stockholm. In the U.S., there will be Baijiu events in Baltimore, New York City, and Chicago. In the Boston area, Sumiao Hunan Kitchen, in Kendall Square, Cambridge, will once again celebrate World Baijiu Day, offering two new Baijiu cocktails for August. In addition, the food at Sumiao is excellent, and they are celebrating their Eighth Anniversary this summer. 

As Sumiao's website states: "A Baijiu Bash is Brewing — Only at Sumiao! This August, we’re proud to partner with World Baijiu to bring the spirit of China’s most iconic liquor to Kendall Square — just in time for World Baijiu Day (8/9). Whether you’re a curious first-timer or a baijiu believer, these East-meets-West creations offer smoky, citrusy, and tropical twists on tradition. Cheers to sipping something unexpected."

There two new Baiju cocktails include:
● Eastern Sun: Smoky baijiu and mezcal meet juicy passion fruit and lime for a sunrise-inspired sip.
● Golden Dynasty: Elegant and zesty, this Earl Grey–washed baijiu cocktail glows with honeyed cognac and citrusy charm.

Baijiu is also becoming more readily available at liquor shops in the U.S., though previously you might not have even realized it existed. I also just learned of a distillery in Connecticut which is producing Baijiu! Baijiu may be hugely popular in Asia but it needs much greater exposure in the rest of the world, including in the U.S. It is a unique and delicious spirit and well worth seeking out. This is a Drink Day that I wholeheartedly support and hope that everyone else takes this opportunity to acquaint themselves with Baijiu. 

Expand your palate and try something different and more unique. Drink some Baijiu and celebrate World Baijiu Day!

World Baijiu Day--August 9: Celebrate at Sumiao Hunan Kitchen

Next Wednesday, August 9, is World Baijiu Day, a day to celebrate and honor this fascinating and delicious Chinese spirit, which you might not realize is also the most popular spirit in the world. This holiday was created back in 2015 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.  

Jim Boyce says, "It's part of a theme of going "beyond ganbei", the typical practice of draining shots of room-temperature baijiu, one that turns off many people." He also stated, "Like many others, I've had those reckless ganbei sessions that left me wondering if I could look at a bottle again," says Boyce. "But this spirit has a long history, an impressive range of styles and, as we saw last year, can work with cocktails and infusions and foods." 

Numerous venues, all across the world, will participate in this holiday and you can check out the list of participants. You'll find a diverse variety of ways that these venues are showcasing Baijiu, from cocktails, liqueurs and infusions to chocolate, pizza and beer. In the U.S., you'll find events in Baltimore, Cambridge, Los Angeles, and New York, although more venues may be added during the next week.

Sumiao Hunan Kitchen, in Cambridge, will be celebrating World Baijiu Day once again. Founded in 2017, and from the start, the restaurant has offered Baijiu and Baijiu cocktails on their drinks menu. For the last several years, they have also supported World Baijiu Day. This year, they have created a special new cocktail for the occasion, the Summer Jade. It is made with Baijiu, Amaro Montenegro, Lime, Falernum, and Pink Guava Puree.  

In addition, they offer three other Baijiu cocktails on their drinks menu, including:

Fung Wah – Sesame Baijiu, Chrysanthemum, Honey, Ginger, Lemon, Peated Scotch
Baijiu Blast – Baijiu Gin, Green Tea, Midori, Pineapple, Lime
Perpetual Motion – Baijiu, Blood Orange, Elderflower, Mint 

Next week is also the start of Dine Out Boston, and Sumiao participates so while you enjoy their Baijiu cocktails, you could pair them with a special 4-Course Lunch ($33) or 4-Course Dinner ($46). There's a good chance that I'll visit Sumiao next Wednesday to celebrate World Baijiu Day!

Why does Baijiu need a special day of recognition? It's because so many people have many misconceptions about this intriguing spirit. For example, many Americans claim they hate Baijiu, stating it tastes like stinky cheese or sweaty socks. This is usually based on their single experience of Kweichow Moutai, a sauce aroma Baijiu. Moutai may be hugely popular, but it can be off-putting to someone who has never experienced Baijiu before. 

However, Baijiu is a diverse beverage, with many different flavor profiles. There are plenty of lighter, fruitier versions which would appeal to anyone who drinks other spirits like rum, vodka or gin. It can be drank on its own, or used in many different cocktails. People need to realize its diversity, and that there is likely a style that will appeal to them.

For more information about Baijiu, you can check out the 16 articles I've previously written about Baijiu, delving into its fascinating history, production methods, and providing reviews of numerous Baijiu. I've tried to promote this beverage as it can be absolutely delicious and it's also versatile, making an excellent cocktail ingredient. World Baijiu Day is a perfect time to learn more about this Chinese spirit and sample some examples, to get past your hatred of this liquor.

You can hold your own World Baijiu event with friends and family. Just seek out some Baijiu at your local spirits shop and have your own tasting party. Baijiu is becoming more readily available at liquor shops in the U.S., though previously you might not have even realized it existed. Although Baijiu is hugely popular in Asia, it needs much greater exposure in the rest of the world. It is a unique and delicious spirit and well worth seeking out.

Expand your palate and try something different and more unique. Taste some Baijiu and celebrate World Baijiu Day!

2022: Favorite Wine, Spirit, Sake & Drink-Related Items

What were some of my favorite Wine, Spirit, Sake & Drink-related related items of the past year?

As 2023 approaches,  it's time to reflect upon the past year, to remember and savor pleasant memories. I've already posted the first of my annual Favorite Lists, Top Ten Wines of 2022. It's time now to cover my Favorite Wine, Spirit, Sake and Drink-Related Items. 

This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more wine related items, you can just search my blog posts for the past year.

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Favorite Discount Wine Stores: Consumers always want bargains, excellent value wines which won't stretch their wallets. You can buy the cheap, mass-produced commercial wines which can be found in almost any wine store or, instead, you can seek out excellent, value wines which put to shame those cheap wines. Certain discount wine stores provide not only excellent prices but also an interesting selection and good service. I want to highlight two such stores which continue, year after year, to do an especially good job, places where I go to seek bargains: Bin Ends in Braintree & Needham, and Rapid Liquors in Stoneham. Shop at any of those stores and you won't be disappointed. As an example, a couple months ago I found an excellent Spanish Xarel-lo white wine at Bin Ends in Needham for only $6! Even at three times that price, it would have been an excellent buy. 

Favorite Wine Stores: This is a small list of wine stores which consistently impress me with their selection and service. Each shop is worthy of your patronage and wine lovers should make the effort to visit these places if you have not done so yet.

Malden Center Fine Wines in Malden (Excellent Sake selection)
Lower Falls Wine Company in Newton Lower Falls
Wine-Sense in Andover
Wine Press in Brookline and Wine Press in the Fenway
Streetcar Wines in Jamaica Plain
Marty's Fine Wines in Newton

Bauer's Wine & Spirits in Boston

Croatian Premium Wine in Boston (Only an online store, but you can get their wines delivered to you, all across the country, with a great selection of Croatian wines)

Favorite Vermont Wine Store: The Meditrina Wine & Cheese shop, in Chester, Vermont, is an excellent place with a very compelling beer and wine selection, and some gourmet foods. It's a small store, but there's plenty of food and drink available, filling the shelves floor to ceiling, and I bet you'll find plenty to tantalize you, including plenty of natural wines, small production wines, and other intriguing wines, They have wine at all price points and any wine lover will find much of interest. This well-curated selection would be impressive wherever it was located. I visited them again this summer, buying a few interesting wines, as well as some gourmet potato chips. 

Favorite Restaurant Wine Lists: I want to highlight a few restaurants which offer some intriguing and excellent wine lists. 

     Krasi: With the largest Greek wine list in the country, you'll find almost any type of Greek wine you could desire. There are so many excellent options that you might have difficulty selecting a bottle, but the sommelier/wine director, Evan Turner, and staff can help guide you through the intriguing list. Expand your palate and explore the wonders of Greek wine. Plus, Krasi now sells their wines at retail, so if you enjoy a bottle for dinner, you can buy a bottle and take it home with you. This is such a great option, and I bought a couple bottles during my last visit to Krasi. 

    Nightshade Noodle Bar: Their eclectic, well-curated wine list has primarily more natural wines from small producers. There's plenty of interesting options available, and the wines pair very well with their delicious cuisine. The list changes fairly regularly, and there's always something new to tantalize your palate.  

     Pammy's: Their wine list is mainly Italian but with some other unique wines, from places including Vermont, Oregon, Washington and California. Plenty of excellent options, including a number of Orange wines, and plenty of Nebbiolo as well. 

Favorite Wine Dinner: This past spring, A Tavola in Winchester held a Sicilian wine dinner which was stellar. The wines were superb, several making my Top Ten Wine List of 2022, and they paired very well with the delicious foods prepared by Chef Carli, from Chicken Fried Quail to Rohan Duck. It was a fun atmosphere as well, with Ciro Pirone, of Horizon Beverages, regaling us with interesting and humorous tales of Sicily and the wines. A Tavola holds a number of wine dinners each year and you definitely should check them out. 

Favorite Wine Event News: Next year, the Boston Wine Expo returns. This major wine event, for the public and industry, will be held March 25 & 26, 2023, at the Boston Park Plaza Hotel. Tickets are now available, although the full schedule for the event has not been posted yet. For example, there will be wine seminars although there isn't any information about which ones will be held. With a different venue and date, I'm very curious as to how the new Wine Expo will be, after its absence in recent years. Once they post more details on the event, I will provide that info on my blog as well. 

Favorite Cocktail Spots: 

     Nightshade Noodle Bar: Besides their cool wine list, the restaurant also creates numerous tasty and inventive cocktails here, such as the Nightshade Mai Tai,  Saigon Cigar Club, the Nha Trang Beach (with Mezcal), and Coconut Margarita. They also make custom Spritz cocktails, recently making one using Bully Boy Amaro which thoroughly impressed my dinner companion. On their dessert list, I love the Thai Tea, a small Thai Tea Mai Tai, and I try to order it every time. The cocktails are creative, well-balanced and delicious. 

    Row 34: In Burlington, this exquisite seafood restaurant makes some delicious cocktails, such as the Westward Winds, a Baijiu cocktail, and They Reminisce Over You, which is made with rum and Manzanilla sherry. 

     Hecate: I haven't visited this cocktail bar yet, which is located under the Krasi restaurant, but I'm very intrigued, and their cocktail menu looks quite inventive. It's on my short list of spots to visit in 2023. 

Favorite Baijiu Cocktail: At Row 34, The Westward Winds is made with Oaxacan rum. Ming River Baijiu, passion fruit, lime, and Campari. It was delicious and well-balanced, not overly sweet (with hints of bitterness) and with rich fruity flavors, and the taste of the Baijiu shined through. Refreshing, it was a touch of the summer during this cold winter. And it's also a very good example of the potential of Baijiu in cocktails.

Favorite Sherry Cocktail: At  Row 34, They Reminisce Over You, made with Plantation Single Cask 2009 Long Pond Rum, lime, demerara, manzanilla sherry, and tiki bitters. This cocktail was well balanced, not too sweet, with a delicious, complex taste of tropical flavors, salinity, and citrus. As a lover of Sherry, I love cocktails where it is a component.

Favorite Mezcal Cocktail: At A Tavola, the Killer Bee cocktail is made with Madre Mezcal, lime, and honey. It was refreshing, with only a hint of sweetness, some tartness from the lime, and the nice taste of the Mezcal. A fine way to start any meal.

Favorite Rum Cocktail: At Wusong Road, they offer a variety of Tiki cocktails and I opted for the Mai Tai. It was made with Jamaican, Guyana and Martinque rums, almond orgeat, curaçao, and lime, and served with a metal straw. Most other places that offer a Mai Tai don't make it with such a different selection of rums, instead using much more common and less expensive rums. I enjoyed the complex taste of the Mai Tai, which was refreshing, with a noticeable alcohol content (but not overly so). And at under $11, this was also an excellent value. 

Favorite Beer: From Channel Marker Brewing in Beverly, I thoroughly enjoyed their Propeller, a Cherry Vanilla Popsicle Style Sour Ale. This beer has a 6.3% ABV, and is said to be a "Sour Ale brewed with sweet cherry, tart cherry, vanilla beans and milk sugar." This ale has a deep, rich pink color, and when you took a sip, the front of your palate was struck by bright cherry flavors, with a hint of tartness, The flavors then transformed in your mouth, finishing with creamy vanilla notes, and the cherry taste became more subtle. I was enamored with how the delicious flavors evolved over my palate. In addition, it presented with only a mild hint of sweetness, which pleased me as well. Highly recommended!

Favorite Daiginjo Sake: While dining at Yakitori Totto, I enjoyed the Kaku Rei Daiginjo ($120), which was produced by the Aoki Brewery, that was founded in 1717. The Sake was made from the famed Yamada Nishika rice, which was milled down to 48%. It was an excellent Sake, with delicious peach and apple flavors, a touch of steamed rice, a nice body, and a lengthy finish. It was smooth and tasty, and went well with the various grilled meats.

Favorite Canned Sake: WeSake is a canned Junmai Ginjo, likely produced by the Hakutsuru Brewery, a 280 year old brewery in Kobe, Japan. The rice for this Sake is grown in Tagocho, by local farmers, although the type of rice is not identified. The rice was polished down to at least 60%, and the Sake is also vegan friendly, sulfite free, gluten free, and non-GMO. It was quite tasty, being smooth and medium-bodied, with pleasant flavors of melon, steamed rice, and tropical fruit. I enjoyed it chilled with a dinner of Sockeye Salmon, and it has more body than many other Ginjo Sakes, and I think it would taste well warmed too.

Favorite Sake Educational Resource: For some of the latest and most fascinating current information about Sake, you need to read the Sake Industry News by John Gauntner. Each twice-monthly issue contains numerous intriguing news articles, sure to interest all Sake lovers, and with information you would be hard pressed to find elsewhere. I've learned plenty from this newsletter and eagerly look forward to each new issue. There's not enough Sake news available out there, and Gauntner is filling a much-needed niche. If you're interested in Sake, you definitely should subscribe. 

What were some of your favorite Wine, Spirit, Sake & Drink-related items this year?

2021: Favorite Wine, Spirit, Sake & Drink-Related Items

What were some of my favorite Wine, Spirit, Sake & Drink-related related items of the past year?

As 2021 has arrived, it's time to reflect upon the past year, to remember and savor pleasant memories. I've already posted a few of my annual Favorite Lists, including My Favorite Restaurants, My Favorite Food-Related Items, Top Ten Wines Under $20. and Top Ten Wines Over $20. It's time now to cover my Favorite Wine, Spirit, Sake and Drink-Related Items. . 

This is certainly not a complete list but it is more a sampling of compelling and memorable matters I have experienced and posted about over the past year. This is also a purely subjective list, based on my own preferences, and makes no claims about being the "best" of anything. But all of the items here have earned my strong recommendations and I hope you will enjoy them as well. For more wine related items, you can just search my blog posts for the past year.

************

Favorite Discount Wine Stores: Consumers always want bargains, excellent value wines which won't stretch their wallets. You can buy the cheap, mass-produced commercial wines which can be found in almost any wine store or, instead, you can seek out excellent, value wines which put to shame those cheap wines. Certain discount wine stores provide not only excellent prices but also an interesting selection and good service. I want to highlight two such stores which continue, year after year, to do an especially good job, places where I go to seek bargains: Bin Ends in Braintree & Needham, and Rapid Liquors in Stoneham. Shop at any of those stores and you won't be disappointed.

Favorite Wine Stores: This is a small list of wine stores which consistently impress me with their selection and service. Each shop is worthy of your patronage and wine lovers should make the effort to visit these places if you have not done so yet.

Malden Center Fine Wines in Malden
Lower Falls Wine Company in Newton Lower Falls
Wine-Sense in Andover
Wine Press in Brookline and Wine Press in the Fenway
Streetcar Wines in Jamaica Plain
Marty's Fine Wines in Newton

Bauer's Wine & Spirits in Boston

Croatian Premium Wine in Boston (Only an online store, but you can get their wines delivered to you, with a great selection of Croatian wines)

Favorite Vermont Wine Store: The Meditrina Wine & Cheese shop, in Chester, Vermont, is an excellent place with a very compelling beer and wine selection, and some gourmet foods. It's a small store, but there's plenty of food and drink available, filling the shelves floor to ceiling, and I bet you'll find plenty to tantalize you, including plenty of natural wines, small production wines, and other intriguing wines, They have wine at all price points and any wine lover will find much of interest. This well-curated selection would be impressive wherever it was located. The shop also conducts regular wine tastings. 

Favorite Restaurant Wine Lists: I want to highlight a few restaurants which this year offered some intriguing and excellent wine lists. 

     Krasi: With the second largest Greek wine list in the country, you'll find almost any type of Greek wine you could desire. There are so many excellent options that you might have difficulty selecting a bottle, but the sommelier and staff can help guide you through the intriguing list. Expand your palate and explore the wonders of Greek wine.

    Nightshade Noodle Bar: Their eclectic, well-curated wine list has primarily more natural wines from small producers. There's plenty of interesting options available, and the wines pair very well with their delicious cuisine. 

     Pammy's: Their wine list is mainly Italian but with some other unique wines, from places including Vermont, Oregon, Washington and California. Plenty of excellent options, including a number of Orange wines, and plenty of Nebbiolo as well. 

Favorite Cocktail Spots: 

     Committee: Their Ultra Crushable Retsina Cocktail impressed me this year. It's rare to find Retsina in a cocktail, and it was made with Stray Dog Wild Gin, Flower Tea and Lime. This cocktail was well balanced, tasty and refreshing, with subtle pine notes beside a dominant herbal melange, mild tea notes, and a touch of sour from the limes. Their Frozen Mastjito was also excellent, a creative and tasty frozen drink, perfect for summer. 

     Nightshade Noodle Bar: I enjoyed numerous tasty cocktails here, including the Nightshade Mai Tai,  Saigon Cigar Club, the Nha Trang Beach (with Mezcal), and Coconut Margarita. And on their dessert list, I loved the Thai Tea, a small Thai Tea Mai Tai. The cocktails are creative, well-balanced and delicious. 

Favorite Spirit Class: With the pandemic, there have been far fewer wine and spirit classes. However, I was able to attend A Baijiu Class with Derek Sandhaus. Baijiu is under-appreciated in the U.S. so it's cool to see at least a few people promoting it in the local area. Derek is personable, down to earth, passionate and very knowledgeable. We tasted four Baijiu and a Baijiu cocktail, while listening to all Derek had to teach us. Fun, tasty and informative. 

Favorite High-End Baijiu: The Luzhou Laojiao Guajiao National Cellar ($220/500ml) is produced in a very traditional manner, aged for at least 5 years in natural caves, and is 104 proof. The nose is complex, with a find blend of herbal and fruity notes, and on the palate it's equally complex. You'll find tropical and stone fruit flavors, complemented by herbal and peppery elements with a hint of anise. It's also silky smooth with a lengthy, pleasing finish, perfect for slowly sipping, enjoying each complex and delicious taste. Taste this Baijiu and I'm sure you'll become a Baijiu convert. 

Favorite Value Baijiu: For a less expensive choice, the Ming River Baijiu ($37.99) is an excellent option. It's made from locally harvested red sorghum grain and pure well water. It is fermented in a traditional mudpit, using naturally harvested yeast, and then distilled in small batches in a pot still. It is then commonly aged for up to two years before the final blending. On the nose, the Baijiu is fruity and appealing, without any aromas which would turn off someone. It isn't the off-putting aroma of which some people assume all Baijiu possess. When you taste it, there's an intriguing melange of flavors, with prominent tropical fruit flavors, especially some pineapple, with an undercurrent of anise and pepper and some floral notes. It possesses a lengthy finish, a mild sweetness, and there's an umami element as well. Well balanced and complex, this Baijiu is delicious on its own, but also is very versatile for cocktails.

Favorite Baijiu Cocktail: For World Baijiu Day, Sumiao Hunan Kitchen, in Cambridge, created the Peppermelon Baijiu cocktail. It ws made with Baijiu, fresh Watermelon juice, black pepper honey syrup, and lemon juice. It has a mild sweetness, a rich watermelon flavor, a subtle peppery kick and the Baijiu came out primarily on the finish. It was nicely balanced, perfect for the summer, and the components worked very well with the Baijiu. And the peppered piece of watermelon on the rim of the glass was a nice treat once the cocktail was gone.

Favorite Vermouth: Maybe the first modern Japanese version of Vermouth, the Oka Brand Japanese Bermutto is fascinating and delicious. It is made from a base of Junmai Sake, which is fortified with Kuma Shochu, a 100% rice Shochu, and has an 18% ABV. Four botanicals are added to it, including Yuzu, Kabosu, Sansho & Yomogi. Tasting it on its own, the Bermutto has a prominent yuzu/citrus aroma, with a subtle herbal accent, and on the palate, it is dry and the yuzu/citrus remains the main flavor, with hints of herbal notes and a mildly bitter finish from the Yomogi. That bitterness is much more restrained than the wormwood taste found in many other vermouths. This is excellent in cocktails.

Favorite Gin: After experiencing Stray Dog Wild Gin, a Greek gin, at Committee, I knew I needed to add it to my home bar. The gin is made with a number of wild-foraged botanicals as well as other ingredients, including sage, fennel seed, rosemary, mastiha, bay leaf, lemon, orange, cardamom, juniper, and coriander. They also use mountain spring water. It's hand-crafted in small batches using traditional copper pot stills. On the nose, there are definite notes of juniper, although it's more subdued than many other gins. You'll also find other herbal notes mixing with the juniper. On the palate, it's a smooth and compelling gin, with a wonderful melange of herbal and citrus flavors, where the juniper is but one aspect of the whole. It is well-balanced, with all of the ingredients working harmoniously together. Each sip seems to bring something different to your mouth, and it's easy to slowly sip a glass and savor its complexity.

Favorite Bouborn Cream: The Black Button Bespoke Bourbon Cream, made in New York, is made with their Bourbon, fresh farm cream, and a little caramel. It's absolutely delicious, with a rich, creamy mouthfeel and delicious and complex notes of cream, caramel, vanilla and spices. It has a nice freshness to it that some other cream liqueurs lack. This Bourbon Cream is going to appeal to many people, and is perfect on its own, although you could make cocktails with it as well. 

Favorite Canned Cocktail: Also from Black Button distillery, the CanBee Cocktails Bee's Knees is their first canned cocktail, using the Bee's Knees recipe that was likely invented during Prohibition. This canned cocktail is made with their own Citrus-Forward Gun, real lemon juice, and farm-fresh honey (made from their own bees), without any artificial flavors or colors. I found it to be light, refreshing and tasty. It wasn't overly sweet or sour, but possessed a nice balance of flavors, citrus and botanicals. And with its lower alcohol, you can enjoy a few on a nice summer day, at the beach, on a boat, etc. There's a light effervescence to the cocktail, and it would work well with food too, especially seafood. 

Favorite Cider: The Shacksbury Whistle-Pig Lo-Ball is a limited edition, a "barrel aged highball cider," at 4.8% ABV, which was aged in WhistlePig's Vermont white oak barrels that were used to age their FarmStock whiskey. The Lo-Ball is crisp and dry, quite refreshing, and possesses a rich apple flavor complemented with spicy notes and a subtle hint of whiskey. It was well balanced, with a pleasing finish, and I was extremely glad that I bought it. With its low alcohol content, you can easily have a few cans in a fine summer day, or a crisp autumn afternoon. It is certainly delicious on its own, but could also pair well with a variety of foods.

Favorite Wine/Spirit/Cocktail Histories: This year, I wrote four fascinating historical articles which touched on spirits and/or cocktails. 

     The Birth & Evolution of the Mai Tai

     Franciacorta: A Sparkling Treasure of Lombardy (Part 1)

     A Short History of Franciacorta in the U.S. (Part 2)

     Moonshine? A History of Sotol in the U.S. (New edition)

Favorite Honjozo Sake: The Yuki Otoko "Yeti" Honjozo  was made with Gohyakumangoku and Koishibuki rice, polished down to 65%, a bit more than what is required to be a Honjozo. The Sake also has a 15.5% ABV, a SMV +8, and an Acidity of 1.2. It is said to be "Dry, light and clean like melting snow."It also can be served chilled, warmed, or at room temperature. I found it to be a clean and refreshing Sake, with a savory kick of umami. Subtle melon and citrus flavors with the umami taking center stage. This would be excellent for seafood, mushrooms, or truffle dishes. The umami of the Sake makes it even more food friendly. Or you can just enjoy this Sake on its own, slowly sipped and enjoyed.

Favorite Sake Pairing: Cheese and Sake isn't a traditional pairing, but it works very well, with different Sakes pairing well with a variety of different cheeses. This past year, I tried Pairing Feta & Sake: Greece Meets Japan. I had three different Feta cheeses, including the Dodoni (a sheep's milk, from the southern region of Greece), Arahova Barrel (a sheep's milk, barrel aged), and the Olympus (also sheep's milk). I also have two Sakes, the Koshi No Kanbai Sai "Blue River" Junmai Ginjo and  the Fukucho "Seaside" Junmai Sparkling Sake. It was a fun and enlightening tasting, and the Sparkling Sake was the most compelling Sake for the Feta. 

Favorite Sake Educational Resource: For some of the latest and most fascinating current information about Sake, you need to read the Sake Industry News by John Gauntner. Each twice-monthly issue contains numerous intriguing news articles, sure to interest all Sake lovers, and with information you would be hard pressed to find elsewhere. I've learned plenty from this newsletter and eagerly look forward to each new issue. There's not enough Sake news available out there, and Gauntner is filling a much-needed niche. If you're interested in Sake, you definitely should subscribe. 

What were some of your favorite Wine, Spirit, Sake & Drink-related items this year?

New Sampan Article: Ganbei! Baijiu Cocktails Are Here

"The most interesting feature of Chinese life to me was that on board their boats, or sampans, as they are called....Upon these boats live whole families of three and even four generations."

--The Fall River Daily Herald, November 20, 1888

For over a year, I've been contributing to Sampan, the only bilingual Chinese-English newspaper in New England. It is published in print as well as online, available in both Chinese and English. I've previously written thirty articles for Sampan, and you can find links here. 

My newest article, Ganbei! Baijiu Cocktails Are Here, is now available in the new issue of Sampan. Baijiu, a Chinese spirit with a lengthy history, is the world's most popular spirit although in the U.S., it has a bad reputation with many non-Asians. That reputation is generally based on ignorance of the myriad varieties and flavor profiles of Baijiu. Most Chinese consume Baijiu straight, generally with food, but there is a new movement to use Baijiu in cocktails. And Baijiu cocktails might appeal more to non-Asians in the U.S. Learn more about Baijiu cocktails in the full article. 

What is a "sampan?" The newspaper's site states, "A sampan is a popular river boat in traditional China. This small but useful vessel, by transporting cargo from large boats to the village ports, creates a channel of communication among villages." And like that type of boat, Sampan delivers news and information all across New England, and "acts a bridge between Asian American community organizations and individuals in the Greater Boston area."

Sampan, which was founded in 1972, is published by the nonprofit Asian American Civic Association, "The newspaper covers topics that are usually overlooked by the mainstream press, such as key immigration legislation, civil rights, housing, education, day-care services and union activities. These issues are crucial to the well-being of Asian immigrants, refugees, low-income families as well as individuals who are not proficient in the English language."

There is plenty of interest in Sampan which will appeal to all types of readers, from restaurant reviews to historical articles, from vital news stories to travel items. In these current days when racism and prejudice against Asians and their restaurants is high, it's more important than ever that accurate information about the Asian community is disseminated and promoted. We need to combat the irrational prejudices that some possess, and support our Asian communities just as we would support any other element of our overall community. We are all important aspects of a whole, and we need to stand together.

Support Sampan!

A Baijiu Class with Derek Sandhaus

Baijiu might be the most popular spirit in the world, but it's still relatively unknown in much of the U.S. More education and exposure to Baijiu is needed to elevate the recognition of this fascinating spirit. I've written about 15 articles about Baijiu, helping to promote this beverage. Recently, i attended a Baijiu class held by Derek Sandhaus, a Baijiu expert, to expand my own knowledge and it was fun, tasty and informative.

The class was held in Chinatown, at Shojo, and only a small group attended. It would have been better if the class was better attended, if more locals had come to learn about Baijiu. It remains a tiny niche spirit, but that needs to change. With all the emphasis on mixology in the Boston area, Baijiu would be an excellent addition to any bar as it's a versatile and unique cocktail ingredient. 

Derek Sandhaus, pictured above, has spent many years in China as a China-based writer and editor and has previously published two books, Tales of Old Peking and Tales of Old Hong Kong. He also wrote two books on Baijiu, including Baijiu: The Essential Guide to Chinese Spirits and Drunk in China: Baijiu and the World's Oldest Drinking Culture. I've read both books and they are comprehensive, educational and fascinating, definitely recommended. Derek also runs a Baijiu consultancy and is a partner in the Ming River Baijiu project. In person, Derek is very personable, down to earth, and obviously passionate about Baijiu. 

During 2006-2013, Derek was in China working in the publishing business, eventually moving from Shanghai to Chengdu. He learned that the Sichuan province was the center of the Chinese distilling industry, and he became fascinated with Baijiu. He started to learn everything he could about Baijiu, visiting numerous distilleries, and that led to the publication of his first book on Baijiu.

During the course of the class, Derek provided plenty of information about Baijiu, from its lengthy history to its intriguing production process. Although many Americans think all Baijiu tastes like the famed Maotai, the category actually has much diversity, including at least 12 different styles. During the class, we sampled Baijiu from the top four types. 

About 8 billion liters of Baijiu are annually produced in China, and there are a few Baijiu distilleries outside of China, in places from New Zealand to Oregon. Currently, the term "Baijiu" isn't legally protected so it can be used by any distillery around the world. As there are only a handful of non-Chinese Baijiu distilleries, there hasn't been a real need to protect the term, but that could change in the future. 

Brand Finance creates lists of the most valuable spirit brands in the world, and in their latest list, the Top Five Spots all belonged to Baijiu producers, including Maotai, Wuliangye, Yanghe, Luzhou Laojiao, and Gujing Gong Jiu. The 6th spot was taken by Jack Daniels, and the rest of the Top Ten included Hennessy, Smirnoff, Bacardi and Johnnie Walker. Who would have realized the vast popularity of Baijiu?

We began the class with a Baijiu cocktail, the Bai Bai Mule, which is on Shojo's Drinks menu. It's made with Ming River Baijiu, Cucumber, Lime, Mint, and House Ginger Beer. It was tasty and refreshing, not too sweet, with some tropical fruit flavors. An excellent summer drink, and a nice way to show the versatility of Baijiu. It possessed more flavor than a traditional Moscow Mule, which is made from Vodka. 

We then tasted 4 types of Baijiu, the most popular types, including Rice Aroma, Light Aroma, Strong Aroma, and Sauce Aroma. The Baijiu included Vinn Baijiu, Kinmen Kaoliang, Ming River and Maotai Prince, varying from 40% ABV to 53% ABV. The Vinn was produced from brown rice while the other three were made from sorghum. Each Baijiu had their own distinct flavor profile, and there certainly would be at least one type that appealed to any spirit lover. In China, Baijiu is commonly drank straight, in shots, but Americans might find Baijiu more appealing in cocktails, at least until they get used to the unique flavors of Baijiu.

The Ming River Baijiu, which I previously reviewed, is a Strong Aroma Baijiu, the most popular type, which occupies about 70% of the market. It possesses three layers of flavor. 1) tropical fruit-pineapple, 2) floral, anise, licorice; and 3) funky, cheesy, earthy, umami. After Derek's first Baijiu book was published, he was approached about opening a Baijiu Bar in China. This bar, Capital Spirits, became the first Baijiu bar in the world. It's primary clientele were ex-pats and younger Chinese, who enjoyed cocktails.  

Then, Derek, and his partners, Bill and Matthias, were approached by the Luzhou Laojiao distillery who wished assistance in producing a Baijiu that would appeal to the international market. They joined this project, which led to a variety of blending experiments, with input from numerous bartenders. The end result was Ming River Baijiu, which was intended to work well with a variety of cocktails, such as Tiki drinks. 

The Ming River (about $38) recently became available in the Boston market and it would be an excellent introduction to Baijiu, showcasing its delicious taste and versatility. I've been enjoying a simple and refreshing blend of Ming River and lemonade. You can also find some suggested cocktails on their website. You could enjoy the Ming River on its own, or experiment with cocktails at home.  

Shojo also provided some snacks for the class.

Duck Fat Fries with Sriracha Aioli.

Fried Chicken Bao

For more information about Baijiu, Derek has created an online course, Baijiu 101: The Fundamentals of Chinese Spirits. It is free and additional courses will be added in the future. 

Expand your palate and try some Baijiu, ignoring your preconceptions about it. The Ming River Baijiu would be a good starting point, to experiment with your favorite cocktails. Or go to some of the restaurants and bars that have Baijiu cocktails and give one a try. 

Baijiu Pop-Ups at Backbar: Learn About This Fascinating Chinese Spirit

The Boston Baijiu Bar, a pop-up at Backbar in Union Square in Somerville, is coming later this month and will be an excellent opportunity to learn about and sample Baijiu, a unique Chinese spirit that is also the world's most popular spirit. I've previously written about 14 articles about Baijiu, trying to promote this fascinating niche spirit. 

Nick Lappen. a bartender at Backbar, conceived of the Boston Baijiu Bar pop-up as a way to educate consumers about Baijiu, to allow them to sample the various types of Baijiu and correct their misconceptions about this beverage. Nick is a Boston native, but lived for five years in the province in China, where he fell in love with Baijiu.

 

The Boston Baijiu Bar can be found @bostonbaijiubar on Instagram. The pop up will run for at least three Thursdays in September. The first date will be Thursday, September 9th, but that date is already sold out! There are still reservations available for September 16th and 23rd. There will be multiple seatings, at 5pm, 7pm, and 9pm, with each session lasting about and hour and a half. The venue only has 6 seats so this will be is an intimate experience. 

The cost of the event is $35 per person which includes a Baijiu cocktail, a flight of the four major aroma categories of Baijiu, a sample of a Baijiu of your choice, and some light snacks. During the course of the event, Nick will discuss the history, production methods, and various styles of Baijiu. You get a lot of value for the price, and will undergo a rather unique experience as many people haven't sampled the different Baijiu types. 

In addition, 10% of the ticket price will be donated to Boston Chinatown Neighborhood Center and it will also be matched by Backbar. Nick has also acquired some Ming River Baijiu Tiki Mugs, like the two seen above, and will be offering them for sale at the event. and 100% of the sale price will also be donated to Boston Chinatown Neighborhood Center.

Reservations can be made by direct message via @bostonbaijiubar at Instagram or by emailing bostonbaijiubar@gmail.com 

After September, if the Baijiu events go well, Nick could run even more Baijiu pop-ups, and maybe larger such events.  

Luzhou Laojiao: Mainstreaming Baijiu With Cocktails

As I've said often, Baijiu, the famed Chinese spirit, is the Durian fruit of the spirits world, both having a reputation, primarily with non-Asians, of possessing a foul aroma and taste. However, both are misunderstood, and Baijiu itself comes in a variety of flavor profiles, including plenty which would appeal to almost any American consumer. 

More public education about Baijiu would be beneficial, to enlighten people about the wonders of Baijiu. To garner some background about Baijiu, you can read some of my introductory Baijiu articles here, as well as my two-part article of Historical Tidbits About Baijiu,  

Another way to enlighten people about Baijiu, to make it more mainstream, is through cocktails, to showcase its versatility and flexibility, to present its flavors in a manner which might be more appealing. Historically, the Chinese generally drank Baijiu straight but as times have changed, cocktails are beginning to be more common. Drinking straight Baijiu, especially considering its usual high alcohol content, is unlikely to garner many American fans, but they do love their cocktails.  

This past weekend, I received media samples of three Baijiu from the Luzhou Laojiao Distillery, and I decided to create some simple cocktails with it, the type of drinks that nearly anyone at home could make. If you have basic cocktail ingredients at home, then you can easily create tasty Baijiu cocktails. You can also see the potential of Baijiu in more complex cocktails, some of which can be found at a few local restaurants and bars, like Sumiao Hunan Kitchen.

Let's begin with a little background on the Luzhou Laojiao Distillery.

In 1425 A.D., it's claimed that Shi Jinzhang created the pit fermentation method, thus also creating the category of Strong-Aroma Baijiu. In this fermentation method, grain and qu (basically a starter culture) are planted a 10 foot deep mud pits, and then covered with mud. It will ferment there for about 70-80 days. Strong Aroma Baijiu is commonly fruity, spicy and pungent, acquiring more complexity and flavor through the bacteria and such within the mud pits where it's fermented. Baijiu production is a fascinating process, unique in numerous aspects. 

For nearly 450 years, the Luzhou Laojiao Distillery, located in at the junction of Sichuan Province, Yunnan Province, Guizhou Province and Chongqing municipality, has been producing Baijiu. Established in 1573 A.D., during the Wanli Period of the Ming Dynasty, Luzhou Laojiao is the oldest continually operating Baijiu distillery in the world. It's famed for its over 1,000 fermentation mud-pits, some which are over 100 years old, which are responsible for the quality of their Baijiu. It is one of the largest distilleries in China, yet it remains, in important ways, very traditional. 

The first of the three Baijiu I sampled was the Ming River Sichuan Baijiu ($37.99/750ml). This brand, which is produced by Luzhou Laojiao, was co-founded by Derek Sandhaus, a famed Baijiu expert who has written two excellent books about Baijiu, Drunk in China: Baijiu and the World's Oldest Drinking Culture and Baijiu: The Essential Guide to Chinese Spirits.

Ming River Sichuan Baijiu is made from locally harvested red sorghum grain and pure well water.  It is fermented in a traditional mudpit, using naturally harvested yeast, and then distilled in small batches in a pot still. It is then commonly aged for up to two years before the final blending. 

On the nose, the Baijiu is fruity and appealing, without any aromas which would turn off someone. It isn't the off-putting aroma of which some people assume all Baijiu possess. When you taste it, there's an intriguing melange of flavors, with prominent tropical fruit flavors, especially some pineapple, with an undercurrent of anise and pepper and some floral notes. It's 90 proof, and that is noticeable without being too hot. It possesses a lengthy finish, a mild sweetness, and there's an umami element as well. Well balanced and complex, this Baijiu is delicious on its own, but also is very versatile for cocktails. 

I created two cocktails with this Baijiu, and both were delicious and very different. First, I added 1 ounce of the Ming River, 2 ounces of Watermelon/Cucumber Cooler (from Trader Joe's), 1 ounce Club Soda, and Citrus Bitters. It was tasty and not too sweet, with the Baijiu flavors being complemented by the Watermelon and Cucumber. Baijiu & watermelon seem to be an excellent combination. The bitters helped to balance out the cocktail. I used Club Soda because I prefer it to the bitter edge of Tonic Water but you could easily use Tonic Water instead if that's your preference. 

I also created a Manhattan variation, using 2 ounces of Ming River, 1 ounce of Spanish Sweet Vermouth, and Aromatic Bitters. This is not a cocktail for the faint of heart because of all of the alcohol, but it was appealing, with a nice balance of savory, herbal and fruity notes. I think it also helped to show that Baijiu doesn't have to be just a substitute for white liquors in cocktails. As a whiskey substitute, it created its own unique profile, but with a sufficient similarity to the traditional Manhattan. 

The second Baijiu was the Luzhou Laojiao Zisha Daqu ($50/375ml), which is made with 80% red glutinous sorghum and 20% wheat, and is 104 proof. It comes in an ornate box, and the Baijiu itself is in a special purple pottery bottle which is also functional. This is essentially a "living" Baijiu, as the bottle is porous, allowing the Baijiu to continue to breathe and develop over time. 

On the nose, this Baijiu was more savory, with only mild fruity aromas. And on the palate, that savoriness took center stage, with mild underlying fruity, anise and peppery notes. The flavor profile was complex and fascinating, with rich umami and a lingering finish. Again, the taste of this Baijiu would appeal to many people, although its higher alcohol content would prevent many from consuming it on its own, although with the growing popularity of over-proof whiskey, that might be changing. 

With the Zisha Daqu, I chose to create a cocktail using 1 ounce of the Baijiu, 2 ounces of Super Fruit 7 juice (made from pomegranate, grape, strawberry, tart cherry, fig, mulberry and cranberry), 1 ounce of Club Soda, and Citrus Bitters. Again, this worked out as a tasty drink, a nice balance of the savory Baijiu with the fruity and tart juice. I'd be interested in trying this Baijiu to make a Bloody Mary. 

Finally, the Luzhou Laojiao Guajiao National Cellar 1573 (500ml $220) is a high-end and amazing Baijiu. This is the one which Derek Sandhaus has stated made him fall in love with Baijiu. This Baijiu, produced in a very traditional manner, is aged for at least 5 years in natural caves, and is 104 proof. The nose is complex, with a find blend of herbal and fruity notes, and on the palate it's equally complex. You'll find tropical and stone fruit flavors, complemented by herbal and peppery elements with a hint of anise. It is also silky smooth with a lengthy, pleasing finish, perfect for slowly sipping, enjoying each complex and delicious taste. This is probably the Baijiu which would be best enjoyed on its own, and should appeal to many people.  

However, I did make a cocktail from it as well, using 1 ounce of the Baijiu, 2 ounces of Lemonade, 1 ounce of Club Soda, and Ginger Bitters. This was probably also my favorite cocktail, refreshing and delicious, and perfect for the summer. 

In the near future, I'll probably experiment with more Baijiu cocktails, but I've already seen its potential, that it blends well with a variety of mixtures. And it is such cocktails which could help mainstream Baijiu, changing people's misconceptions about this fascinating spirit. Strong Aroma Baijiu is a great choice for cocktails, pairing well with a variety of ingredients, and I encourage you to conduct your own cocktail experiments at home.

Sumiao Hunan Kitchen: World Baijiu Day & Dine Out Boston

"But in the West, Hunan cooking is often confused with Sichuan cooking. In China these two cuisines have very distinct characteristics. Whereas Sichuan is known for the hot and numbing sensation from dried chiles and Sichuan peppercorns, Hunan flavors are hot and sour from pickled chiles and pickled vegetables, made by letting brined fresh ingredients ferment naturally." 

--Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking by Kian Lam Kho 

Sumiao Hunan Kitchen, located in Cambridge, was founded in 2017, and from the beginning it has offered Baijiu and Baijiu cocktails on their drinks menu. For the last few years, it has also supported World Baijiu Day, which was celebrated this year on Monday, August 9. I dined there for lunch on Monday, to check out their new Peppermelon Baijiu Cocktail, and it also happened to be the start of Dine Out Boston, where Sumiao offers a special multi-course lunch for $25. 

Sumiao Hunan Kitchen is the creation of Sumiao Chen, a pharmacologist at Novartis as well as a restaurateur who was previously involved in opening the Feng-Shui restaurant chain. Sumiao, which is a Chinese word meaning “sketch", was born in Xiangtan, a city in Hunan which was also the birthplace of Mao Zedong, and she received culinary training at Le Cordon Bleu. The restaurant offers many traditional Hunan dishes, as well as some of their own innovative takes. 

I've been a fan of the restaurant since the beginning, and wish I dined there more often than I do. It has remained consistently good over the last four years, and my recent lunch was as excellent as usual. For Dine Out Boston, they offer Lunch ($25) and Dinner ($38). Lunch is available from 11am-3pm, and you get four choices:

• Soup: Hot & Sour or Melted Gold
• Appetizer: Sumiao Gyoza, Spicy Crunchy Cucumber, or Sumiao Shang Gan
• Entree: Kung Pao Shrimp, Spicy Popcorn Chicken (3 spice levels), Spicy Cauliflower, or String Bean with Eggplant
• Sweet Drink: Plum Juice, Herbal Tea, Chrysanthemum Tea, or Sweet Soy Milk
• White rice is included, with an extra $2 charge for black rice

The new Peppermelon Baijiu cocktail is made with Baijiu, fresh Watermelon juice, black pepper honey syrup, and lemon juice. It has a mild sweetness, a rich watermelon flavor, a subtle peppery kick and the Baijiu comes out primarily on the finish. It's nicely balanced, perfect for the summer, and the components work very well with the Baijiu. Even if you claim to dislike Baijiu, this cocktail would appeal to you. And the peppered piece of watermelon on the rim of the glass was a nice treat once the cocktail was gone.

My lunch began with the Melted Gold soup, made from pumpkin and millet. It was hot and sweet, with a slightly thicker broth (although not too heavy) and the millet added a bit of texture. With a pleasing taste, it was a nice start to the meal. 

The Sumiao Gyoza, made from pork and accompanied by a vinegar sauce, ere plentiful and delicious, with a nice crispness to the coating and a meaty, well-seasoned filling. 

For my entree, I opted for the Spicy Popcorn Chicken, which comes in 3 levels of heat. I went for the medium-heat, and the chicken provided a numbing heat to the dish. The chicken had a crisp and light outer coating over the moist chicken meat. The dish too was fairly ample and delicious.

White rice comes with the lunch or for a $2 charge you can have some Black Rice, which is a bit nutty, almost a roasted flavor. 

The Chrysanthemum Tea comes in a can, and is a sweet drink, with floral notes.

Dine Out Boston continues next week so consider dining at Sumiao Hunan Kitchen, and try one of their Baijiu cocktails.