Zhuyeqing Jiu Bamboo 30 Year Old Baijiu 500ml - Fenjiu
  • Zhuyeqing Jiu Bamboo 30 Year Old Baijiu 500ml - Fenjiu
  • Zhuyeqing Jiu Bamboo 30 Year Old Baijiu 500ml - Fenjiu
  • Zhuyeqing Jiu Bamboo 30 Year Old Baijiu 500ml - Fenjiu
  • Zhuyeqing Jiu Bamboo 30 Year Old Baijiu 500ml - Fenjiu
  • Zhuyeqing Jiu Bamboo 30 Year Old Baijiu 500ml - Fenjiu


Zhuyeqing Jiu Bamboo 30 Year Old Baijiu 500ml


Fenjiu Zhuyeqing Jiu Bamboo 30 Year Old is widely considered to be the finest infused Baijiu in all of China. Created by using a rare 30-year-old Baijiu to steep bamboo leaves and 11 other top-secret herbs for 21 days. It’s a remarkable spirit, with a delightful sweetness and a finish that lingers for what seems like an eternity. Tasting a little like a combination of Japanese Sake, Italian Grappa, French Chartreuse and sweet German Riesling, this complex Baijiu offers notes of fennel seeds, aniseed, liquorice, raisins, caramelised banana, menthol, orange blossom, grapes, incense, curry powder, acacia honey, rain, mossy forests and a mixture of pine resin and dusty wood that reminds us of violins. We’ve never come across anything quite like it. Sip it neat as an aperitif, chilled on the rocks or mixed into Champagne cocktails. Alternatively, drink it alongside a cheeseboard with honey and walnuts, nutty ice creams, gooseberry fool or the local Shanxi cuisine, renowned for its use of vinegar, noodles and wild mushrooms.

Based in Shanxi province, southwest of Beijing, Fenjiu is the oldest Baijiu in China and is famed for its elegant ‘light-aroma’ style. With a history dating back 6,000 years, the Fenjiu Distillery still follows the ancient methods, using organic sorghum, water drawn from the Gouzhuang spring 840 metres below the nearby forest, double fermentation, double distillation with cornhusks added to the fermented grain, and long maturation periods (that easily rival Scotch) in ceramic pots. The grain culture used to start the fermentation process is a combination of barley, peas and water, formed into bricks and left to develop in warm, humid conditions for up to two months. Fenjiu’s operation is mind-bogglingly huge. The distillery covers an area of 18 square kilometres, and they’re building a new one called Zhong Fen Jiu City that will be even bigger, more than doubling their size. There has never been a more exciting time to start drinking Fenjiu’s Baijiu.

Baijiu has been China’s national drink for more than five millennia and is the most-consumed hard liquor on the planet (18 billion litres are made each year). Although the West has been slow on the uptake, that’s all about to change. Sales of this fascinating spirit are exploding around the world. And it’s worth noting that Baijiu is as important a part of Chinese heritage as silk, tea, ceramics, martial arts and calligraphy, all of which have become very popular on these shores.

The name translates as ‘clear spirit’, and Baijiu can be distilled from sorghum, wheat, rice, sticky rice or corn. What makes it unique is two-fold. Firstly, it’s an ingredient called ‘Qu’ – bricks of damp grains left in a warm place until they grow yeasts, fungi and microorganisms – that is used to kickstart the fermentation, a little like koji for Japanese Sake. This gives Baijiu a distinctive aromatic funk, which reminds us a little of high-ester Jamaican rum. Secondly, it’s the fact that Baijiu – unlike any other spirit we’re aware of – is created by distilling the solids, not the liquid. Baijiu is then matured in ceramic jars; something that’s becoming increasingly fashionable in the world of wine also. These breathable containers allow micro-oxygenation of the spirit and remove impurities, all without adding flavour.

Again, like fine wine, production methods vary and there are strong regional variations. So, the Chinese generally classify Baijiu by its distinctive smell. The primary categories are ‘rice’, a sweet and floral style from the south; ‘light’, a delicate style from the north made with sorghum; ‘strong’, the most popular style crafted using at least two grains and mud pits for fermentation; and ‘savoury’ or ‘sauce’, an expensive and umami style thought to resemble soy sauce. Following a similar trajectory to other strong, artisanal spirits like Mezcal, Baijiu is traditionally sipped neat, but it has recently captured the attention of cocktail aficionados and the world’s finest bartenders. Baijiu now looks set to cement its status as the greatest spirit on the planet by increasing its global reach.

£29 per 100.00ml

SKU No.: 3422520

Style No.: 822962

Country: China
Alcohol by volume (ABV): 45%
Volume: 500ml

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