Fenjiu Xin Li He Zhu 500ml
A non-aged style of baijiu infused with bamboo leaf, herbs and natural cane sugar, showing many fruit and floral aromas and flavours, including tropical tones and vanilla.
Fenjiu Bamboo Garden: 25ml Fenjiu Bamboo, 25ml Elderflower cordial and 20ml Lemon juice
Fenjiu Honey Tang: Put into a High Ball glass filled with plenty of ice, 20ml Fenjiu Bamboo, 80ml of good quality dessert wine, ideally with honey and citrus tones such as a dessert Riesling from Australia or a Sauternes from Bordeaux, 40ml of fresh lime juice. Top up with 160ml high quality tonic water and garnish with a slice of lime
Fenjiu Orange Charmer: 20ml Fenjiu Bamboo, 40ml Campari, 80ml fresh orange juice, top up with 20ml ginger ale, and garnish with a slice of orange
Fenjiu is very famous throughout China and is considered one of the finest examples of baijiu. The home of Fenjiu, Xinghua Village in North Western Shanxi Province, features in one of China’s most famous poems, written by the Tang Dynasty (618-907) poet Du Mu. In the poem a weary traveller asks where he can find refreshment and a shepherd boy sitting on a bull points towards Xinghua Village. The shepherd boy on the bull is the emblem of Fenjiu. Baijiu is held in extremely high regard in China as a unique and distinctive cultural symbol, along with silk, tea, ceramics, martial arts and calligraphy. Baijiu is entrenched in Chinese culture and a key part of any occasion when people get together to celebrate, share a meal or enjoy each other’s company.
There are baijiu distilleries across China, and total production is more than the global annual production of whisky, gin and vodka put together. There are several styles of baijiu, with different production methods, resulting in different flavour profiles; Light Aroma, Strong Aroma and Sauce Aroma.
Fenjiu is a Light Aroma baijiu and it is the oldest in existence. With 6,000 years of history, Fenjiu is still made today according to traditional methods, using organic sorghum and pure spring water. Double fermentation and double distillation followed by careful blending and ageing take place to achieve the highest quality.