Wuliangye Baiju Liquor

Baiju is a Chinese grain spirit, not a sweetened liqueur, and this bottle is listed under that category in the store's catalog. Don't expect the sugar, syrup or fruit character of a cordial. The Wuliangye name is traditionally associated with the strong-aroma (nongxiang) style of baijiu, which is made from a blend of grains. Check the label for the exact bottling's ABV and ingredients, since those details aren't part of this listing. Spirits in this style are usually bottled at high proof, often well above 40% ABV, and are served in small measures. Styles like this usually smell fruity and funky before the first taste. Expect ripe tropical fruit, something like pineapple or pear, over a savory, fermented, earthy base. The palate is typically dry and clean, with a perceptible alcohol warmth that rises on the finish. The sweetness is a faint grain-derived softness rather than added sugar. The flavor is concentrated, so a little goes a long way. The traditional way to drink it is neat, at room temperature, in a small stemmed or thimble-sized glass. Pour about 25 to 30 ml at a time and sip it slowly instead of draining the glass. Chilling it mutes the aromatics that make this style distinctive, so ice is best skipped for the first pour. If the strength is too much, a few drops of room-temperature water open up the aroma. It is also commonly poured during shared meals and used for toasts. Food pairing is where baiju does its best work. Its dryness and weight stand up to Sichuan dishes built on chili and peppercorn, such as mapo tofu or twice-cooked pork, and to braised pork belly, roast duck, dumplings and cold-dressed dishes. The spirit cleans the palate between bites of rich or oily food. As a cocktail ingredient, baiju is a strong, funky base that needs balance. It works in small amounts in a sour with lime, a simple syrup and a splash of citrus. It also pairs well with ginger beer or soda water in a tall, light highball, where the high proof is diluted and the tropical-fruit notes come through. Sweeter modifiers such as lychee liqueur or honey syrup tame its edge. Because the aroma is so assertive, start with a half-ounce substitution for another spirit in a familiar recipe, then adjust.