![]() This is especially true for strong aroma, where the rich, deep flavors are integrated with fruitiness." ![]() He says: "All baijius are fantastic as ingredients in cocktails because it gives you a complex depth of flavor that no other spirit can offer. Saaf works closely with a bar in Stockholm called T8NG, which sells baijiu as both a shot and a cocktail ingredient. If you can do that, people are always positive." You need a few minutes to explain the drink and its culture. He says it has been well received, "but it takes education, you can't put a glass of baijiu in someone's hand and expect them to like it straight away. So Saaf, after negotiating Sweden's strict alcohol laws, started selling baijiu 18 months ago. He says: "I lived for six years in China and after moving back to Sweden I found no-one served Chinese alcohol, not even the Chinese restaurants." The spirit has also made it to Sweden, where Ludvig Saaf sells it to bars and restaurants in Stockholm. He said some of the big European spirit brands are "interested in bringing 'Western-style' baijius into their portfolio." Adding that when this happens "that would probably be the time for the breakthrough." While some bars can afford to buy baijiu, most can't." Baijiu companies don't do much advertising and don't make big marketing campaigns… and don't give as much support to bar owners. Understand your public and adapt baijiu to their needs, don't try to make them adapt to baijiu."Īsked why baijiu has failed to break into the European market, Constanti says: "Most of the good baijiu lose the battle of cost/quality against other spirits. ![]() He adds: "The trick is to adapt the baijiu to the way your public is used to drinking. He says in Spain "it's hardly available outside major cities if you don't know where to look." Adding: "Baijiu is not really well known as a spirit and the market has already strong preferences – In Spain gin is the king, with whiskey and rum following closely."Ĭonstanti says, when using baijiu in cocktails, "rum is a definite go-to… although it goes well with most spirits such as pisco, cognac, grappa, shochu and vodka." He was initially using it at a bar in Buenos Aires, Argentina, but has recently moved to Spain and hopes it will appeal to his local patrons. ![]() Nicolás Constanti, head bartender of Myxology in Marbella, was introduced to baijiu four years ago. ![]()
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