When you think about about liquor, our though mostly trace back us to the west, Scotland, France, Australia and Ireland form some of the hubs that push out the world’s most coveted spirits, but the international liquor-verse is much more plentiful than popularity leads you to believe.
It never comes to our mind that Asia, is one of the most consuming continent, it is gaining ground in the spirits business.The market is going beyond liquors like sake, soju, baijiu, arrack and the like. Regional distilleries have been on the up recently, with many opting to utilize local ingredients or old family recipes to craft fine spirits. We’re not talking about moonshine either.You’re sure to encounter many wondrous sights touring the region, including a bevy of locally distilled drinks. But without the proper prep, you could accidentally pass up some of the best booze that Asia has to offer.
1. Chalong Bay Rum
Chalong Bay’s rum incorporates French distillation methods with the highest quality Thai sugarcane. The white rum is 100 percent sugarcane and lends itself well to tropical cocktails or rum-based classics like the mojito. Every step that goes into making this smooth rum is done by hand, and completely sustainable. If you ever find yourself in Rawai, Phuket, then head over to the distillery for a 30-minute tour. Chalong Bay Rum’s organises visits of their distillery, allowing visitors to learn more about rum production and to discover the ‘backstage area’ of a successful business;they also have their cocktail workshop and bar, where you can learn how to mix rum-based beverages such as Mojitos and a Ti’Punch, and then sample them. Private parties and special events can also be organised at Chalong Bay Rum.
They have two series of flavors being produced:
- Pure Series
- Tropical Series
2. Five Rivers Rum
Five Rivers is a white rum composed of Punjabi sugarcane, green grapes and orange, crafted from a historical family recipe held dear to the founders of the Sanghera Rum Company. The fine, slightly sweet flavoured rum has a distinctively fruity taste, lending itself well to be sipped neat or blended into a daiquiri. Earlier this month, Five Rivers just began distribution into the UK, marking the start of greater international distribution.
It consist the power of all 5 magical properties, such as:
THE 5 RIVERS OF THE PUNJAB
The Jhelum, Chenab, Ravi, Sutlej and Beas nourish the land that provides the finest sugarcane.
THE 5 GENERATIONS
Our family has been distilling this unique rum in the Punjab for over 150 years.
THE 5 INGREDIENT
We use only the finest quality Indian sugarcane from the Punjab, pure water, delicate hints of orange and green grape and a passion born of centuries of tradition.
THE 5 SENSES
The spirit of the Punjab lives on in our rum and just like our homeland Five Rivers captivates all the senses.
THE 5 QUALITIES
Originality, Artistry, Quality, Authenticity, Passion – this is what makes our rum so special.
3. Nikka Coffey Gin
Japanese gin are conquering the market at the moment and Nikka is the latest player to join the foray. Produced with 11 local botanical, including sansho pepper, amantsu, kabosu and yuzu, the gin is a fruity, yet spicy addition to Nikka’s nascent presence in the white spirits realm. The gins are made from Coffey stills, created by Irishman Aeneas Coffey in 1830. The group has also pushed out a Coffey Vodka and Nikka Whisky, if gin isn’t your cup of liquor. All of the base distillate comes through the “Coffey Still”, a traditional continuous still which produces Nikka’s signature grain whiskies, giving this gin a silky texture and rich body. There is also a touch of apples, a fruit deeply related to the history of Nikka, followed by pleasantly tangy hints of Japanese Sansho pepper on the finish. Nikka Coffey Gin is a limited production of only 12,000 bottles.On the palate, Nikka Coffey Gin tastes wildly unlike any other gin It has a sourness that is tart, yet not astringent whatsoever, and a really acerbic finish,The finish is exceptionally long.
4. Moutai Rice Wine
China’s eye-watering, potent rice wine is one that has been the drink of choice for the nation’s elites since President Richard Nixon was served a glass by Premier Zhou Enlai during a 1972 banquet in Beijing. Standing at 53 percent alcohol, this isn’t a drink for the faint of heart. Moutai is attempting to break into the international market, and its parent company, Kweichow Moutai has grown into one of the world’s most valuable liquor brands. Consumer like Moutai’s baijiu for its complex flavor and a purity that prevents hangovers — but its special manufacturing process also puts limits on its production. The grain and water used to make it must come from Maotai town and the brew must be buried in urns for at least four years before it’s sold.
Its aroma and taste are reminiscent of Soy Sauce, pear, walnut and almond.
5.Ki No Bi Gin
Ki No Bi is Japan’s first artisanal gin, created by The Kyoto Distillery. Made with yuzu, juniper, green tea, bamboo and sansho pepper, the gin is a spicy, mellow one that has a tinge of umami. KI NO BI (‘The Beauty of the Seasons’) is inspired by tradition and is distilled, blended and bottled in Kyoto. The creators have tried to craft a gin as Japanese as possible, which includes sourcing the water used to dilute each batch from Fushimi, a sake-making district in Kyoto. Bottled at 45.7% ABV, KI NO BI uses a rice spirit base and peerless water sourced in the famous sake–brewingdistrict, Fushimi.A fresh aroma of yuzu, and a thread of sansho that lingers like a morning mist in a bamboo forest. Ginger root gives a slightly warming, spicy finish.
While Ki No Bi is best enjoyed neat, or on the rocks, it lends itself well to a martini.
6. Amrut Fusion Single Malt Whisky
Very own Bangalore based , Amrut Whisky have been producing few of the best of it products. In 2010, Amrut Fusion Single Malt Whisky came out of nowhere and bagged the number three spot on Jim Murray’s Whisky Bible. That’s like winning an Oscar in the world of whiskies. Since then, the Bangalore distillery has grown by leaps and bounds, but the Fusion remains a firm favorite. Combining 25 percent peated Scottish whisky and 75 percent unpeated Indian whisky distilled from barley, the blend is a smooth, creamy whisky with prominent hints of oak. This is definitely one to try if you count yourself a fan of Scotch.
Heavy, thickly oaked and complex: some curious barley-sugar notes here shrouded in soft smoke. Big, but seductively gentle, too. The delivery, though controlled at first, is massive! Then more like con-fusion as that smoke on the nose turns into warming, full blown peat, but it far from gets its own way as a vague sherry trifle note. A slight struggle here as the mouthfeel gets a bit puffy here with the dry peat and oak; enough molassed sweetness to see the malt through to a satisfying end, though. Above all the spices, rather than lying down and accepting their fate, rise up and usher this extraordinary whisky to its exit.
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This article was originally featured on http://www.lifestyleasia.com/515891/new-asian-liquor-brands/