Co-owner Kevin Chang on White Bar, Seoul’s first spot dedicated to clear spirits.
Our editors pick the best of the web’s booze writing. This week: a winery in the city, the many types of hops, Moutai edges out Diageo, how to treat bartenders, and more.
The new Four Seasons bar that’s ageing its cocktails in baijiu vessels.
This made-in-Beijing sipper brings baijiu to tiki territory.
Most of our cocktail creations come with a balance of sour, bitter and sweet. Some add salty, but only a few try to utilise that satisfying fifth flavour category of umami, says Paul Mathew.