What’s shakin’ cocktail fans?
Welcome to Episode 201 of The Modern Bar Cart Podcast!
We’re joined by former guest, author, and Baijiiu expert Derek Sandhaus, as well as friend of the podcast Brett Steigerwaldt, head distiller at Windon Distilling, makers of Lyon Rum. With their powers combined, these two gentlemen put together a program where we could taste seven of the twelve officially recognized styles of Baijiu alongside traditional Chinese dishes from the regions where they are produced.
In this blockbuster Baijiu pairing and Chinese food smorgasbord, some of the topics we discuss with Brett and Derek include:
The base grains, production methods, and flavor profiles of seven – count em – SEVEN different baijiu categories, including: rice aroma, light aroma, laobaigan, phoenix aroma, strong aroma, sauce aroma, and extra strong aroma.
The relationship between baijiu and food, both at a basic level, and in the context of each different region and culinary tradition
How different Baijiu styles “hack” the very foreign (to us) looking production method involving microbe-packed grain bricks called “Qu” and giant steamers to create flavors and aromas that are vastly different from one another.
We also talk about what a phoenix smells like, how various traditional spicy and numbing ingredients affect how baijiu tastes, why food and drink exploration is an important act of cultural ambassadorship,
And much, much more