Kweichow Moutai is Shaking Thailand’s Cocktail Scene

Kweichow Moutai, the most revered Chinese liquor and the world’s leading spirit brand by value, along with Food and Beverage Association organized Bangkok Bartending Competition 2019. The event, which was held at BITEC, attracted 14 of the finest bartenders from all over Thailand. Top 5 star luxury hotels, including Shangri-La, Mandarin Oriental, Rosewood and Anantara also participated in the competition.

The bartenders had to prepare a cocktail using Kweichow Moutai baijiu, a full-bodied spirit with rich flavor, tropical fruit and floral notes which enhances just about any cocktail. After an intense 3 hour competition, the panel of judges, which included Mr. Piyapong Karnchanatanon, a legendary wine guru and CEO of Siam Dragon (Asia-Pacific) Company, and Mr. Charlie Tangbholbhisuthi, President of Food and Beverage Management Association, evaluated the participants based on several criteria. Among the criteria were taste (40 points), flair and performance (35 points), cocktail’s appearance (20 points) and the bartender’s outfit (5 points).

“We were very impressed with this year’s competitors, they were all from the top bars and hotels in the country and it wasn’t easy to judge them, because there are just so many complex levels of flavors in Moutai and each competitor brought out the elegant yet intense aromas notes,” said from Mr. Piyapong Karnchanatanon, CEO of Siam Dragon (Asia-Pacific) Co. Ltd.

The first prize went to Mr. Anan Phiwkam from Amdaeng Riverside hotel Bangkok for his signature cocktail named Affection. The judges decided that his creation best reflected the complexity and sophistication of Kweichow Moutai.  The 1^st runner up and Best Cocktail Award went to Mandarin Oriental Bangkok’s Ms. Jaruwan Boonwisaed for her cocktail named Border Crossing.  The 2^nd runner up went to Shangri-La Bangkok Hotel’s Mr. Suttiphat Kladpibal for his cocktail, Kweichow Garden.

Kweichow Moutai is named after its place of origin, Moutai town in Guizhou province. The spirit was invented around 135 B.C. during the Han and Qin dynasties. It was further perfected during the Tang and Song dynasties, until it received global recognition in 1915 after winning the Gold Medal in the Panama-Pacific International Exposition. Today Kweichow Moutai is the only baijiu served in the Chinese embassies and state banquets worldwide. It is made from local sorghum, wheat and water, is distilled seven times and takes at least 5 years to produce.