Baijiu: Spirited Essence of China

Baijiu: Spirited Essence of China

The Chinese invented distilling over 2,000 years ago, but the spirits made there, despite being the world's most widely consumed strong drink, are little-known outside the country. The best are made in a remote region in inland South China, where sorghum is fermented and aged to create flavors from sweet to deeply smoky. These spirits are known as baijiu, and since a variety of them have become more widely available in recent years modern bartenders have discovered them and developed ways of showcasing their unique character. We’ll sample traditional baijiu and see how it’s used in 21st-century mixology during the next installment of Touring the Cocktail: MOTAC Los Angeles

Hakkasan, the international chain of fine-dining restaurants, has been leading a new reevaluation of Cantonese cuisine, and we are delighted that they will pair their superb food with these revelatory cocktails. Plus, participants will be among the first diners to see the new decor at the recently remodeled Beverly Hills location.

The evening begins at 6:30pm with gourmet appetizers, followed by an explanation of traditional baijiu from Yuan Liu, Director of Business Development at CNS Enterprises, and Manny Burnichon, CEO of Private Cask Imports, accompanied by a demonstration of its use in modern cocktails by Hakkasan's Beverage Manager Tarita Liza Noronha. Seating is limited to 30, so reserve in advance to avoid disappointment!

To learn more about baijiu and how it’s made, see this recent article by Derek Sandhaus in PUNCH magazine.

More details to come.

Yuan Liu was born and raised in Beijing, China. At the age of 5, he saw his grandfather drink baijiu with every meal. Yuan says, “I remember he loved seeing my reaction when he had me smell the baijiu in his cup. The smell was very intense and my natural reaction at such a young age was rejection.” However, like generations before him, he grew to enjoy this classic spirit. He immigrated to the U.S. in 1989 to the small town of Farmington, Connecticut. Yuan received a B.A. from the Berklee College of Music in Boston with a major in music synthesis, and then went on to receive an MFA from Cal Arts with a major in composition. Yuan, who is fluent in Mandarin, joined CNS Enterprises in 2013 as the Director of Business Development to support their vision of introducing baijiu, a new and unique spirits category new to the mainstream U.S. consumer.

While it can be challenging, baijiu’s innate ability to bring people together is particularly rewarding to Yuan: “The first experience of drinking baijiu is very special. It brings out a full spectrum of genuine expressions in people, but regardless of their reactions, baijiu always gets people to open up and bond with each other.” In his spare time, Yuan loves spending time with his family, particularly listening to his daughters sing. He also dedicates a large portion of his life to practicing the martial art Aikido.

Manny Burnichon grew up in the Beaujolais region of France where his family owned vineyards. He developed a passion for wine at a young age, studied winemaking in France, and made wines in Beaujolais, Burgundy, and then Oregon. Along the way, he received his B.A. in Marketing & Business Management from ISEG LYON, and then an MBA in International Marketing from ISC in Paris.

In his next industry position, Manny was given the opportunity to build then lead the U.S. subsidiary of “Groupe CAMUS,” defining the new strategy that launched CAMUS Cognac into the American market. After five years with Groupe CAMUS, Manny decided to live his dream and start his own company: Private Cask Imports, Inc., a licensed U.S. national importer, brand marketer and developer of international and domestic super-premium spirits and fine wines.

“There is nothing more rewarding than being the owner of your company and having complete control, though it can be challenging at the beginning, to be a jack of all trades,” Manny says, of his business founded in 2013. Private Cask Imports currently represents an impressive portfolio of the No. 1 selling spirit category in the world— baijiu—including famed Moutai and Diageo’s Shui Jing Fang. Though this spirit category is virtually unknown in the general U.S. market, Manny and his partners, CNS Imports, are confident that baijiu has a bright future in America.

Tarita Liza Noronha brings 13 years of experience in restaurants, bars and brand events to her position as Hakkasan Beverly Hills’ Beverage Manager.  Originating from Toronto, Canada, Tarita moved to New York City in 2001 to turn her passion for food and beverage into a long-standing career. Tarita has since refined her mixology background and is able to foresee innovative trends and incorporate her personal technique to the art of the bar.

  • Hakkasan Beverly Hills (map)
Cut the Ribbon at MOTAC's New Home!

Cut the Ribbon at MOTAC's New Home!

Join SoFAB for the ribbon cutting celebrating the re-opening of the Museum of the American Cocktail, the Southern Food and Beverage Museum, La Galerie d’Absinthe, the Kuyper Cake Collection, and the Gallery of the South - States of Taste, in New Orleans in our own building with a demonstration kitchen, as well as the restaurant and bar Purloo. The event is hosted by Mark Romig, President & CEO of the New Orleans Tourism Marketing Corporation.  Speakers will include Lt. Governor Jay Dardenne, Council members Stacy Head and LaToya Cantrell, various donors and community members. Special guest chef Jeremiah Tower will be presenting a keynote talk, as well as conducting a master class for area culinary students on September 30 and a class for children on October 1. A special thank you party will be held at the museum that night.

The building is the former Dryades Street Market, which was part of the city market system of New Orleans until 1946. The architect is the Office of Jonathan Tate and construction has been managed by Woodward Design + Build.

The museum will also feature a new Temporary Special Exhibit Space; during the opening the space will include the photographic work of Stephen Binns.  This exhibit will be followed in mid-December by an exhibit celebrating the 175th anniversary of Antoine’s Restaurant in New Orleans.  Antoine’s is America’s oldest continuously operating restaurant run by its founding family.

At 5:30 PM, SoFAB welcomes Jeremiah Tower as he presents the Contemporary Issues in Food & Drink  Lecture sponsored by Domino Foods, Inc., the annual lecture that culminates the Culinaria Query. He will speak to the 2014 query: Can We Reset the Family Table?

Jeremiah Tower will remain in New Orleans after the ribbon cutting and lecture. On Tuesday, October 1, he will conduct a Master Class for aspiring culinary students from area schools and programs, including Café Reconcile, Liberty’s Kitchen, and NOCCA. On Wednesday, October 2 he will also conduct an after-school class for children.

  • 1504 Oretha Castle Haley Blvd New Orleans, LA, 70113 United States (map)
Crafting the Cocktail

Crafting the Cocktail

The Craft in America Center and The Museum of the American Cocktail are pleased to present "Crafting the Cocktail," an exhibition of high-quality, handmade barware that highlights the unique designs inspired by the ways in which we enjoy distilled spirits. The exhibit will be hosted by the Craft in America Center (8415 West Third Street, Los Angeles, CA) and will run December 6, 2014 - February 21, 2015.

Each new wave of alcoholic beverages has arrived in tandem with art movements: ornate Victorian serving pieces are as much a testament to their era as mid-century modern, minimalist, and fanciful tiki items. Now a new era of mixology, introduced by the craft cocktail revolution of the last quarter century, has inspired a wave of sophisticated, elegant, and thoughtful objects created in the service of fine drinking.

Cocktails are inherently craft-centered: making a fine beverage requires an arsenal of tools, materials, and know-how. The process is as fundamental as the product. From the muddler to the strainer, the jigger to the shaker, the tools of the bartender's trade are many and highly specialized. This exhibition will encompass the myriad items in the bartender's toolkit, ranging from the miniscule to the sizeable.

Barware, of course, exists not only for the maker but the drinker as well. Sipping from a whimsical champagne coupe can heighten one's sensation tenfold; so, too, can sitting at a sensuous barstool. Craftsmanship is inextricably linked to the quality of experience.

Used for serving, storage, and display, drinkware is a mainstay of craft history. The variety of forms marks our wide range of occasions: be it a nightcap or a champagne toast, the vessels from which we choose to drink have an impact, enhancing the experience, and even the ritual, of imbibing.

A full schedule of programming, including artist lectures, craft cocktail demonstrations, workshops, and several editions of MOTAC's Touring the Cocktail seminar series, will accompany the exhibition's run and be offered at the Craft in America Center and in venues across Los Angeles.

  • Craft in America Center (map)