Early Summer Taste - Meeting Qingdao Whiskey　　

　　Early Summer Taste - Meeting Qingdao Whiskey

　　The sunshine of early summer is not as scorching as that of midsummer, but the fiery passion also intoxicates us.

　　This summer,

　　Meeting Qingdao Whiskey… ….

　　This one must be delicious！！！

　　On June 15th, Qingdao Whiskey held a Qingdao Whiskey Tasting Conference at the Milan Club in Qingdao. At this tasting event, Mr. Jin Zhonglei, a godfather figure in the liquor industry, a recipient of the American Whiskey Order, and also the brand general consultant of Qingdao Whiskey, was invited as the keynote speaker to explain the flavor and content of Qingdao Whiskey in simple terms, and to respond warmly to the heat of early summer with the warmth in the cup.

　　Meet Summer, Meet Qingdao Whiskey

　　After a long separation, I reunited with a non young man. Thirty years have passed in a blink of an eye. Qingdao whiskey has gone through a century of sedimentation, combining modern and traditional techniques perfectly, constantly charging for higher quality and more unique flavors;

　　Its return is not only an opportunity for domestic whisky, but also a challenge for Qingdao whisky itself!

　　Which one would you choose, Qingdao Whiskey Sandalwood, a century old classic style with a rich aroma of dried fruits, a dry red double barrel style with a lingering aftertaste and a master's selection style?

　　At the tasting meeting, Mr. Jin Zhonglei used his very professional tasting skills to thoroughly and meticulously lead everyone to taste the unique flavor of Qingdao whiskey. Three whiskies with vastly different styles and belonging to the same family were highly praised and affirmed by Mr. Jin Zhonglei. Fresh and smooth, mellow and sweet, with a rich fruity aroma... The on-site tasting guests were also full of praise for this.

　　Continuing the Romance of Domestic Whiskey~

　　As the earliest whiskey brand in China, Qingdao Whiskey has always been committed to creating high-quality whiskey for the Chinese people, and has continuously launched a charge for this. Although this journey has been full of ups and downs, I have never forgotten my original intention. Whether it was in the 1960s, in order to make this product more flavorful with Scottish whisky, especially peat flavor, I crazily searched for peat similar to Scottish whisky manufacturers to filter the liquor in China... or the modern whisky production process that is currently in line with the current situation, Using only 18% of the "core" as a new liquor for brewing whiskey is a practice of this goal！！！

　　Qingdao whiskey has undergone historical sedimentation and continuous innovation in brewing methods. During the aging process of new wines, imported bourbon barrels, sherry barrels, as well as their own brandy barrels, wine barrels (such as Chardonnay barrels, Cabernet Sauvignon barrels) and other different series of oak barrels have been added for aging. With the influence of the temperate marine monsoon climate at 36 degrees north latitude, Qingdao whiskey can slowly and evenly settle, Make the aroma more long-lasting and strong

　　The rich taste is accompanied by a natural sea salt flavor, forming a unique Eastern flavor.

　　  If you are still waiting for a unique whisky, why not experience the profound elegance of Qingdao whisky this early summer?