SHĀNG Whiskey for Tales of the Cocktail
SHĀNG Whiskey held a spirited dinner at the acclaimed Miss Shirley's Chinese Restaurant to cap the first night of Tales of the Cocktail. In the upstairs dining area, hungry and excited attendees filed in to grab the first cocktail of the night and some amazing potstickers, dumplings, seared tuna, shrimp toast, and more.
The SHISHANG included SHANG DAN YA, Laie red vermouth, Amante Aperitivo, and a dash of orange oil—this combination really allows all of the spirit's components to be highlighted. As we were seated, we were educated about the two expressions from SHĀNG Whiskey, tasting each neat in the tiniest glass.
SHĀNG Whiskey is created from jiángxiāng báijiǔ, a Chinese grain spirit forged from solid-state fermentation of red sorghum. The liquid is fermented eight times and distilled seven times over the course of a year to build complexity before resting in ceramic jars for at least three years. For the East + West spirit, after a copper still distillation, the whiskey is flown all the way to Kentucky where it mixes with American whiskey and enters charred oak barrels for extra aging. We were also educated about how to properly toast, sip, and show our friends that we have finished the drink. The East + Meets was the featured spirit in the SHANG Highball, alongside Fever Tree Sparkling Lime & Yuzu and lemon oil.
The hospitality of the SHANG and Miss Shirley's crew was only matched by the unique flavor and intense story of SHĀNG Whiskey.
