Kinmen Kaoliang Liquor
Fiery frequency and fruity aroma! The strongest liquor in Taiwan (paichu)
Description
A clear, intensely aromatic distilled liquor proudly boasting 58% (or 38%) ABV, made from sorghum (Kaoliang) on Taiwan's outlying Kinmen Island.
Restaurants serving Kinmen Kaoliang Liquor
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Sorghum(Kaoliang)
- Wheat
- Water
Instructions
- [Delicious Way to Drink]
- [Straight (Chun Yin)] Pour into a special very small glass (smaller than a shot). The Kinmen way adds no water/ice.
- Due to the very high 58% ABV, do not gulp; roll it on the tongue to taste.
- Feels intensely hot 'like catching fire' passing the throat, but immediately after, an amazingly fruity, sweet aroma like 'ripe apple or pineapple' from the sorghum pierces the nose (the magic of Kaoliang).
- [Freezer Chilled (Dong Yin)] Doesn't freeze in the freezer due to high ABV. Turns gooey like syrup, erasing alcohol harshness and highlighting sweetness—the ultimate arrangement.
Learn more Spice, substitutes, tips
Key spices
Fruity ester aroma (akin to model cement) unique to Kaoliang
Substitutes at Japanese supermarkets
Chinese Baijiu (Moutai, etc.) or Okinawan Awamori
Pairing
Karasumi、Peanuts、All strong-flavored Taiwanese food
Trivia
[Hardcore] At Taiwanese banquets, 'Ganbei' means beer or this Kaoliang. A terrifying liquor that crushes even heavy-drinking Taiwanese, but known as high-quality alcohol that rarely causes hangovers. Ordering a bottle at a hardcore Taiwanese drinking party in Shin-Okubo practically makes you an 'Honorary Taiwanese Citizen'.
Eating tips & etiquette
[Unique Eating] Down it instantly with a 'Ganbei (Cheers)!' in a small glass, and after the throat-burning sensation, quickly take a 'sip of water' to enjoy the sweet lingering aroma spreading in your mouth!
Allergen
Wheat