The gin company cooperated with the Michelin restaurant to find the century-old osmanthus forest in Nantou to make wine, and launched the first blended wine of gin, the century-old osmanthus wine.

(Photo by reporter Cai Shuyuan)

[Reporter Cai Shuyuan/Taichung Report] Kinmen Distillery celebrates its 70th anniversary this year, and launched its first blended wine, using 100-year-old sweet-scented osmanthus from Nantou, and tailor-made a 48-degree Kinmen sorghum blend, and teamed up with Michelin-listed restaurants to create the first 100-year-old osmanthus Kinmen sorghum The wine makes the unique aroma, purity, sweetness and bitterness of Kinmen sorghum wine, and adds the elegant and soft layered flavor of osmanthus. There is no unlimited supply, the first batch is only 5,000 bottles. Gin said that in the future, it will look for more good agricultural products from Taiwan to try to use in wine, so that Taiwan's good wine will flourish.

Chen Qizhan, executive vice president of Kinmen Distillery, said that the century-old osmanthus Kinmen sorghum wine must be extracted with fresh osmanthus flowers. It seems simple to use sorghum wine to extract it. The osmanthus is picked when it is perfect, and the freshly picked osmanthus is transported from Nantou folks to Kinmen within 2 hours at the fastest speed, and then spends a lot of manual fine selection. Preserve the flowers, use technology to extract them with Kinmen sorghum, and keep the flavor at the time when the osmanthus is in full bloom. Due to the complicated work, it takes several months, and the fresh osmanthus is limited, so it cannot be supplied in unlimited quantities.

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Lu Yiru, director of the wine body design center of the gin company and also a sommelier, pointed out that the company used 38%, 48%, 53% and 58% alcohol to try, and it took two years and more than 200 times to mix with sweet-scented osmanthus extract. Blending tests, finally found out that 48 degrees can be perfectly presented with sweet-scented osmanthus extract, completely retains the rich and elegant aroma of sweet-scented osmanthus, and can also retain the mellow aroma of sorghum. The golden yellow liquor with both taste and aroma presents different flavors and tastes of sorghum wine. Soft, delicate, articulate and aromatic, delicate and long.

Dai Shengtang, chairman of Dading Catering Business Group, which helped to produce the first flavored sorghum liquor of Jinjiu, pointed out that he loves Kinmen sorghum very much, and has always hoped that Taiwan’s meals should use local liquor and oriental baijiu. He found Nantou’s The century-old osmanthus forest, in cooperation with the gin company, witnessed the difficult craftsmanship of the Kinmen distillery, and blended more than 162 wine samples, just to extract the best color and aroma of osmanthus. The point is more oriental and delicious, and it is jointly launched with the Michelin-selected Zhongshan Guest House.

Chen Qizhan also said that the outside world’s traditional impression of Jin Gao is that it is suitable for Chinese round table banquets, but it is actually subdivided, such as the Platinum Dragon series with hot pot and spicy pot; Chen Gao with Japanese food; this osmanthus wine is suitable for fine dining. Meals, desserts, and drinks, because the taste is quite moist, you can drink carefully without meals. It has a unique flavor. You don’t need to sober up too much. You can smell the rich and strong sweet-scented osmanthus fragrance when you open the bottle. This is also Kinmen sorghum wine. The breakthrough of the factory, the future winery will follow this model, make greater breakthroughs, and incorporate more good agricultural products from Taiwan into wine.

☆Drinking too much alcohol is harmful to health, and drinking and driving is prohibited☆

For the 70th anniversary of Kinmen Distillery, we found Nantou Osmanthus Forest to make wine, and created the first century-old Osmanthus Kinmen Kaoliang blended wine.

(Photo by reporter Cai Shuyuan)

In 1970, the 70-year-old Zhongshan Hotel launched a three-year-old high-quality wine for Taiwan with a limited number of 500 bottles.

(Photo by reporter Cai Shuyuan)