Despite baijiu being the biggest selling spirit in the world (eclipsing global sales of gin, vodka, whisky, rum and tequila combined) for many of us in the West exactly what this ancient drink is and how it should be drunk remains something of a mystery.
V.I.P Jiu 8 is an extremely versatile baijiu; it can be drunk neat in small glasses in accordance with Chinese tradition or it can be added to cocktails to give them an exhilarating new dimension.
When making V.I.P Jiu 8 we only use the ‘heart’ of the alcohol produced during the distillation process. The heart is the purest, best-tasting part of the alcohol. By using only the heart we remove all the poisons, fats and oils that lurk in the so-called heads and tails created whenever alcohol is distilled. Not many other spirit producers can say the same.
How to drink V.I.P Jiu 8?
After opening the bottle the first thing you’ll notice is the baijiu’s intense aroma. One sip reveals a complex interplay that your taste buds cannot isolate individually at first. You have to take two or three more sips to get used to its distinctive piquancy. If this is your first experience of V.I.P Jiu 8 you’ll now appreciate what an exciting drink it is!
To fully experience the complexity of V.I.P Jiu 8’s intense aromas and flavours we recommend drinking V.I.P Jiu 8 neat at room temperature, without ice or water. A clear tulip shaped baijiu glass is recommended for tasting as it highlights the colour of the liquid and maximises the aroma.
Take a sip of V.I.P Jiu 8. The amount should be just enough to coat your tounge at which point you will experiance an overload of complexties with a lasting warming vein, sit back and savour it’s spicey aftertaste.
Each order comes with two official baijiu glasses designed to unlock V.I.P Jiu 8’s complex flavours and aromas. The perfect combination of design, and ritual to enhance your baijiu drinking experience.
Pairing V.I.P Jiu 8 with food
V.I.P Jiu 8’s complex variety of aromas and flavours means it can be paired with a wide range of cuisines and dishes, from seafood to poultry and red meat to game.
It goes particularly well with Chinese sweet and sour dishes, sticky spareribs, noodles and stir-fries as well as Indian curries. Alternatively, try it with classic English dishes such as roast lamb and fish and chips.
Only your imagination can limit the number of amazing combinations to enjoy!