Description
An incredibly mellow, rich Kaoliang liquor aged long-term in underground tunnels (like Tunnel 88) on the military island 'Matsu', right under mainland China's nose.
Restaurants serving Matsu Kaoliang Liquor
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We are researching restaurants that serve this dish.
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(Matsu groundwater)
Instructions
- [Delicious Way to Drink]
- [Label Features] Often sold under the brand 'Tunnel
- (Baba Kengdao)'. The granite underground tunnels dug for military purposes keep temp/humidity constant year-round, said to be the world's best environment for aging liquor.
- [Straight (Chun Yin)] ABV around 58% is mainstream. Pour and smell. More complex and deeper aroma than Kinmen, with the alcohol's sharp sting surprisingly rounded off.
- In the mouth, despite the throat-burning heat, the 'fruity, sweet lingering aftertaste (Hui Gan)' lasts very long.
- Taste by licking bit by bit, pondering Taiwan's turbulent history and underground tunnel romance.
Learn more Spice, substitutes, tips
Key spices
Deep、complex aroma fostered by granite tunnels
Substitutes at Japanese supermarkets
Premium Tequila or Vodka (as a drinking style sub)
Pairing
Karasumi or strong meat dishes(Hongshao Rou)
Trivia
[Hardcore] Kinmen, Yushan, and Matsu are Taiwan's big three Kaoliang liquors. Matsu's Tunnel 88 aged ones have low production, treated as 'phantom liquor' or 'connoisseur's liquor'. The 'mellowness' masking its high ABV is a supreme experience unfound in other liquors.
Eating tips & etiquette
[Unique Eating] Straight at room temp, exhaling the aroma through your nose, sipping slowly while snacking on premium Taiwanese Karasumi sliced thin and sandwiched with daikon or scallions!
Allergen
Wheat