Review of SHĀNG Dàn Yǎ & East + West Kentucky Blend Báijiu Whiskies

 

While you might think otherwise, China does not have a long, storied history of distilling whiskey. It wasn’t until the late 19^th century that whiskey was even mentioned in the history of this formerly very secluded nation. The first foreign whiskey mentioned was Johnnie Walker in 1910. Tsingtao, a Chinese brewery, tried its hand at it in 1914. Taiwan’s Kavalan enjoyed greater success, and China finally expressed serious interest in whiskey in the 2000s, and by 2021, it already had 40+ working distilleries!

 

If that’s not enough, today, China is the 4th-largest producer of whiskey worldwide, with more than 100 working distilleries and more on the way.

 

SHĀNG Whiskey is the world’s first báijiu whiskey. That leads us to some immediate questions, such as What is báijiu? and How does it become whiskey?

 

Báijiu is a colorless Chinese liqueur made from fermenting sorghum, rice, wheat, barley, millet, or other grains. It is often mistaken for Japanese shōchū or Korean soju. However, báijiu often has a higher ABV (35% to 60%) than shōchū’s 25% or soju’s 20% to 40%. Nailing down when báijiu was first made is challenging; historians look as far back as 202 BC to 210 AD, when there is evidence of Chinese distillation! Many historians agree it was more likely during the Tang dynasty, as poets had begun describing báijiu’s qualities.  

 

As for the second question, I’ll let SHĀNG explain it, as it will do a better job than I can…

 

“The foundation for SHĀNG consists of red sorghum from the Chìshuǐ River basin, selected for its resilience through repeated steaming and fermentation. Its structure and tannin content are unlocked through solid-state fermentation to create the depth and savory complexity that defines jiàng-aroma báijiu. After distillation and aging in traditional clay pots in China, SHĀNG is redistilled to a whiskey base, matured in American oak and blended in Kentucky to ensure continuity across each release.” – SHĀNG Whiskey

 

SHĀNG Whiskey is literally brand new; it was founded just last month and belongs to Maritine Brands, a collaboration between True Essence Foods and  Guìzhōu Guótái Shùzhì Liquor Group, both of whom partnered with Whiskey House of Kentucky and The Blending House.

 

Today, we’ll explore SHĀNG Whiskey’s first two expressions: SHĀNG Dàn Yǎ and SHĀNG East + West Kentucky Blend. Both have the same roots and mashbill; the former aged in charred American oak for between one month and one year. The latter is a blend of báijiu whiskey and an American red sorghum whiskey, both distilled at the Whiskey House of Kentucky and aged in charred American oak.

 

Both expressions can be pre-ordered from SHĀNG Whiskey’s online store; shipping is scheduled for sometime in August.

 

It is important to note that I have never had báijiu, so in that respect, I have no clue what to expect. On the other hand, I have had sorghum whiskeys and found them very… polarizing, yet they’re not made the same way as SHĀNG Whiskey.

  

SHĀNG Whiskey was kind enough to send me samples in an attractive press package in exchange for my no-strings-attached, honest review. Let’s #DrinkCurious and find out how they smell and taste!

 

SHĀNG Dàn Yǎ

courtesy of SHĀNG Whiskey

 

• Whiskey Type: Jiang Xiang Báijiu Whisky
• Distiller: Undisclosed
• Age: Between one month and one year
• Mashbill: Jiang Xiang Red sorghum
• Cooperage: Initially aged three years in clay jars, then in charred American oak barrels
• Alcohol Content: 50% ABV (100°)
• Price per 500mL: $64.99
• Price per 50mL: $15.99

 

Appearance: I used a Glencairn glass to explore this whisky neat. The yellow-golden liquid formed a fragile rim that slowly discharged tightly packed, pencil-thin tears.

 

Nose: The second that I popped the cork, there were smells of chocolate and fruit that only intensified as I filled the glass and waited for my requisite 15 minutes. When I was ready to fully explore the aroma, my eyebrow instinctively did the Mr. Spock thing. What the heck was this? I found baker’s chocolate, earthy mushrooms, lychee fruit, strawberries, boysenberries, and something floral. As I drew the air through my lips, I discovered more earthy mushrooms.  

 

Palate: SHĀNG Dàn Yǎ had a thin, silky mouthfeel and a palate shock of allspice. My second sip unveiled hazelnuts, mushrooms, and umami on the front, while my mid-palate detected cocoa, boysenberries, and a floral quality that wasn’t rye-like. On the back, I tasted toasted oak, clove, and lychee fruit.

 

Finish: What started as mild ramped quickly into a spicy, savory finish. The sweeter fruity notes fell off; the clove, oak, umami, cocoa, and hazelnuts remained. It also became dry in the closing seconds. The duration lasted 1:26, placing it in the first moments of long.

 

Bottle, Bar, or Bust: Firstly, SHĀNG Dàn Yǎ was nothing like any sorghum whisky I’ve ever tried. So, while both may have started with sorghum, there were more like 7^th cousins 6 times removed. Yeah, technically, you’re related, but you’re not family.

 

Secondly, I found SHĀNG Dàn Yǎ far more enjoyable than the American-made counterparts I’ve tried. It was well-balanced, attention-getting, and unique. If you’ve followed me for any time, you know that unique is almost always a positive descriptor.

 

Is it a little pricy? If you are into bottle math (if a 750mL existed, it would be about $90.00), then, yes, it is. But it is also the first of its kind, so you can’t compare it to any other Jiang Xiang Báijiu Whiskey brand. I really enjoyed this sipping experience and proudly crown it with my Bottle rating.  

 

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SHĀNG East + West Kentucky Blend

 

courtesy of SHĀNG Whiskey

 

• Whiskey Type: Blended Báijiu Whisky
• Distiller: Undisclosed
• Age: Between one month and one year
• Mashbill: A blend of Jiang Xiang red sorghum and American red sorghum
• Cooperage: Initially aged three years in clay jars, then in charred American oak barrels
• Alcohol Content: 42% ABV (94°)
• Price per 500mL: $45.99
• Price per 50mL: $13.99

 

Appearance: I used a fresh Glencairn glass to sample SHĀNG East + West Kentucky Blend neat. The color appeared brilliant gold, while a thin rim produced lightning-fast, thick, randomly spaced tears.

 

Nose: I waited 15 minutes before engaging the whisky with my olfactory senses. Candied pears, toffee, umami, earth, milk chocolate, and oak. Drawing the air into my mouth revealed a taste of milk chocolate.  

 

Palate: My initial sip left my tongue and throat with a creamy texture, featuring spicy oak and clove. The next allowed me to experience milk chocolate, pears, and vanilla on the front of my palate. The middle included notes of earth, umami, and nutmeg, while I encountered toasted oak, clove, and toffee on the back.   

 

Finish: Caramel, chocolate, and earth intermingled with umami, toasted oak, and clove. It was a mostly level finish until the very end, when it slowly faded into nothingness at 1:09, which I’d classify as a medium duration.

 

Bottle, Bar, or Bust: I found SHĀNG East + West Kentucky Blend to have a more classic whisky profile (and, yes, I know that’s an overly broad statement). It was an easy sipper that had some unusual qualities to it, but nothing that might put off someone. Like SHĀNG Dàn Yǎ, it was so unlike any sorghum whisky I’ve explored, and that’s a good thing. Its lower price is also more palatable for inflation-weary drinkers, and I believe it earns my Bottle rating.

 

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Final Thoughts: I would be remiss not to mention the funky, attractive packaging. These are identical designs, whether 50mL or 500mL.

 

From the nosing, I could tell significant differences. Whereas the SHĀNG Dàn Yǎ was very fragrant upon opening, I didn’t experience the same sensation with SHĀNG East + West Kentucky Blend. Part of that could be due to their proof points; 8 is more than many people realize.

 

I fully expected SHĀNG East + West Kentucky Blend to have a different palate because we’re exploring whiskies blended from opposite parts of the world. But I thought perhaps there would be greater similarities. There weren’t, and that’s not a knock; it is merely an observation.

 

Between the two, I preferred SHĀNG Dàn Yǎ. It was so unusual that I was mesmerized by the entire sipping experience. Really, you can’t go wrong with either. Cheers! 

 

My Simple, Easy-to-Understand Rating System

• Bottle = Buy It
• Bar = Try It
• Bust = Leave It

 

Whiskeyfellow encourages you to enjoy your whiskey as you see fit, but begs you to do so responsibly.