[HN Gopher] Baijiu Meets Binary: Why Moutai is Investing in Semi...
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Baijiu Meets Binary: Why Moutai is Investing in Semiconductors
Author : jugurtha656
Score : 21 points
Date : 2024-08-14 17:27 UTC (5 hours ago)
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(TXT) w3m dump (www.chinatalk.media)
| christkv wrote:
| Baijiu latte, thats quite the concept. I wonder if it's baijiu
| flavored syrup or the real deal.
| gs17 wrote:
| I'm pretty sure it's syrup. The article says "The alcohol
| content is under 0.5%" so by my estimate says that'd be a very
| tiny amount of the real thing (but for the price being ~20 RMB
| based on the other numbers in the article, you can't expect
| much).
| er4hn wrote:
| Likely syrup. A lot of Chinese coffee shops offer flavored
| syrups in coffee, sometimes with creative stuff like bits of
| dried orange or freshly pulped apricot, so this fits in pretty
| well with existing offerings.
|
| Good Baiju tends to have a mildly floral taste. I tried the
| Moutai ice cream about 2 years ago, it tasted like vanilla with
| mildly floral notes from what I recall. It was fun to try for
| the brandname but I couldn't see myself getting it normally
| (for ref: I am a chocolate w/ crunchies kind of ice cream
| person)
| anfractuosity wrote:
| I've got some Moutai Prince, it tastes pretty unusual to me I
| guess it is umami-ish. Anyone got any recommendations for other
| Baijiu?
| theshrike79 wrote:
| All Baijou taste like what a barn with uncleaned cow dung in it
| smells like.
|
| 0/10 would not recommend.
|
| Just opening a bottle and letting the stench float around the
| apartment is a good way to make guests leave pretty quickly :D
| cassepipe wrote:
| First time I tasted scotch I thought it tasted smoked mud. I
| was making faces.
|
| God I love whisky, and french cheese, and red wine, and
| oysters.
| theshrike79 wrote:
| I've "enjoyed" multiple bottles of the stuff with a group
| of friends.
|
| We all agree on the taste, as do everyone who we have
| convinced to taste it.
|
| If it was an acquired taste I would've acquired it already
| =)
| jonathanyc wrote:
| Also interested in recs.
|
| The only comments I'd heard about baijiu before actually trying
| it were in the vein of the rather hyperbolic sibling comment
| that compares it to cow feces. I was surprised to find the
| particular baijiu I tried more like a very herbal whisky.
|
| Maybe people hating on baijiu just haven't tried many hard
| liquors? At its worst, peaty scotch could be compared to, well,
| peat (which is decaying vegetation), and mezcal could be
| compared to burnt plants. But both can taste great.
| anfractuosity wrote:
| Interesting re. herbal whisky, do you recall which baijiu
| you've had?
|
| Re. scotch whisky I've heard people referring to laphroaig as
| smelling of TCP. (I really enjoy peated whisky/smoked beers -
| I need to try mezcal don't think I've had any before).
| er4hn wrote:
| I've had baiju that's more herbal before as well. generally
| good baiju should smell floral.
|
| The big problem with Baiju is that most people, at least in
| the US, are trying the equivalent of Smirnoff / cooking
| grade stuff because it's cheaply sold at asian marts.
|
| Fen Chiew
| (https://www.totalwine.com/spirits/baijiu/xinghuacun-fen-
| chie...) is decent stuff that I've bought at a Total Wine
| in Socal. You can also go to somewhere like a Ranch 99 and
| look for a mid tier bottle. Whatever you do don't get the
| "Red Star" brand (google for pics), it's bottom of the
| barrel stuff, the "Popov Vodka" of Baiju as a rough analogy
| :)
| eo3x0 wrote:
| As is true for many hard alcohols, you typically get what you
| pay for when it comes to Baijiu. Moutai Prince is terrible
| compared to Moutai but the difference is not in the immediate
| flavor. It's mostly in the after taste.
|
| Baijiu has many different taste categories. Moutai and the like
| are known as "Jiang Xiang" which roughly translates to Soy
| flavor. That's the umami you're referring to and it's an
| acquired taste.
|
| I find Wuliangye to be more approachable to beginners because
| it sits in the "Nong Xiang" category and tastes more floral.
| It's not cheap but that's where I recommend newer Baijiu
| drinkers to start.
| anfractuosity wrote:
| Thanks, that's interesting about the difference being in the
| aftertaste between Prince and Moutai. Will see if I can find
| a bar selling the Wuliangye one.
| eo3x0 wrote:
| Do you drink wine? The best analogy for the difference
| between Moutai vs Moutai Prince is the difference between a
| $100+ bottle of fruit forward Napa Cab vs a supermarket red
| that tastes like it had sugar injected into it. A beginner
| might call both a "sweet" wine, but the depth of the flavor
| is night and day for anyone who's had any experience. Or
| the difference between a structured Bordeaux vs an
| astringent mess of a red blend. Both would taste acidic to
| a new wine drinker.
|
| The expensive vs cheap baijius are the same way. Try some
| Wuliangye or Fenjiu for a couple of different taste
| categories to see what you like. Avoid the cheap stuff as
| your subconscious will tell you it's terrible even if
| you're not tasting the difference upfront.
| floam wrote:
| When the male relatives tried to drink me under the table /
| waterboard me with baijiu (some brand with a hologram
| authenticity sticker) the first time I went to Harbin and met the
| family of my then university girlfriend (later married) and
| instead it just took care of this strange shivering thing that
| had started happening to me, and THEY needed to be dragged home
| unconscious, I should have realized then and there I was an
| alcoholic instead of being so proud I "passed the test".
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