Yanghe Haizhilan (Ocean Blue)

Nose: Pineapple, pine-tree ash, peach juice, white bread toast, passionfruit, lemon hand-soap, a hint of jasmine, earth, dry autumn leaves and a whisper of farmyard. Palate: A sweet, rich arrival – coating the mouth and offering fruity notes with emerging earthy mushroom flavors. As it progresses, a dryness appears in both taste and texture, accompanied by a tingling citrus quality. Mango, apricot liqueur, a mild chili heat, and black tree-fungus are present. Finish: Medium/Long: Fruity, but transitions to an ashy blue cheese note in the aftertaste. It maintains a fascinating balance between sweet and dry on the palate. This baijiu is produced by the Yanghe distillery in Jiangsu and is a fine example of the strong aroma style. It's not as sweet or heavy as some other strong-aroma varieties I've encountered, and its palate has a delicacy and mild astringency that is very pleasing. Like all baijiu of this type, it's packed with fruity esters, particularly pineapple, stone fruit, and citrus; however, this one is light in its touch and possesses a subtlety that makes it more readily accessible than others. The dry fermentation method used for baijiu involves both yeasts and bacteria, which gives all baijiu a somewhat kombucha-like quality and makes this spirit an acquired taste for palates accustomed to the wet fermentation process using only yeasts. However, one can quickly develop a taste for it and appreciate that baijiu is so deeply infused with the terroir of its regions that it makes the idea of terroir in Scotch whisky seem like a joke. Baijiu truly reflects the earth from the area where it originates. Experiencing baijiu at least once is essential in your spirit journey. The strong-aroma style is a good starting point and the easiest type to find, and this particular one would be a suitable choice. Yanghe produces several export products often named "ocean blue," "sky blue," etc., and a blue bottle is their signature. “Very Good”: 85/100 (4 stars)