Fenjiu Xin Li He Fen 500ml
A non-aged style of baijiu, with a palate displaying a signature combination of savoury and fruit characteristics, including umami and soy combined with citrus notes.
The complex aroma of this baijiu displays savoury soy, spice, beans and prunes, with underlying notes of honey and hazelnut. On the palate the flavours of soy come through with the addition of black bean sauce, subtle underlying notes of honey and vanilla, with a pleasant sweetness on the finish punctuated by a zingy acidity.
Fenjiu Fruit and Rose Passion: 25ml Fenjiu, 25ml Rose Liquor, 15ml Kirsh Liquor, and finally, top up with sparkling wine
Espresso Fenjini: 30ml Fenjiu, 120ml double espresso - cooled, 20ml pure cane sugar syrup and garnished with coffee beans
Fenjiu Bamboo Shoot: 30ml Fenjiu Bamboo, 2 dashes of grapefruit bitters and 150ml Ginger ale
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.