Renowned for its elegance, the Hengshui Laobaigan (39%vol 1915 Jiu) is fermented, distilled, and aged in utmost compliance with tradition. The core ingredient deployed in the process is sorghum, which is combined with wheat for the formation of Daqu, the alcohol fermentation starter. The entire preparation process is carried out in buried ceramic jars. What follows is a years-long aging process during which the baijiu is stored in earthenware jars. Luxuriously nestled in an engraved wooden box with finely wrought hinges, the ceramic flask exudes an aura of luxury conveyed by the extremely refined nature of the craftsmanship behind it. The baijiu itself displays a high degree of transparency and perfect limpidity.

The bouquet imparts an intense vegetal scent that evolves towards an almost meaty odour that stands out on the palate amidst well-marked notes of umami. The palate develops a pleasant sensation of alcoholic richness despite the product’s “mere” 39% alcohol level. The taste lingers in the mouth for an impressive length of time and offers an enjoyable bitterness tempered by robust spicy notes in the finish. This decidedly opulent spirit was met with strong enthusiasm by the tasters, the majority of whom were drawn to the aromatic richness exuded by the baijiu, which wound up being the recipient of a Grand Gold medal and a «coup de coeur.»

“Each year, one product per category is awarded the Prize of the Jury as a token of excellence in know-how and quality. In order to qualify, the product must be unanimously selected as a “coup de cœur” by the jury members. The winner of the Prize of the Jury is then selected from a group of just 5 nominees, which makes this award an even greater honour for the recipient.”