Combining traditional craftsmanship with modern technology, NUWA® teases the senses like no other spirit. Its apparent powerfulness belies its softness.
It is both near and far, in the past and the present. It is the epitome of its country, so far away, so different and so fascinating, and yet so essential.
Nuwa has been a part of popular mythology for thousands of years.According to the legend, Nuwa created man from mud, introduced marriage for mankind, is the goddess of creation, Mother Earth and a symbol of beauty.
The name Red Star “Nuwa” seeks to encapsulate this global heritage.
During the pre-Qin period, the ruler imposed very strict limits on imbibing, even in high places, with drinking only tolerated for ritual purposes. Since then, Baijiu has gradually become synonymous with hospitality and a staple of the dinner table. Today, it has also become a medium for friendship. Bringing together Red Star Baijiu and the legend of Nuwa conveys a sense of giving.
China’s unique culture has become a source of inspiration for future generations.
The shape of the Tang Dynasty palace lantern, with its elegant, soothing design and perfectly formed round body, is the inspiration for the NUWA® bottle which shuns modern conventions.
There are no redundant parts, its aesthetics are minimalist to convey a sense of beauty reminiscent of nature itself. The use of advanced technology to craft the
top of the bottle adds that special touch whilst the delicately textured, rippled body creates a sensual feel that makes your fingertips want to linger and caress it.
Baijiu is at the very core of the most noble and ancient Chinese craftsmanship.
Produced by fermenting and distilling sorghum – a grain widely grown across
China – the spirit has been made using age-old rituals for over two thousand
years. The preferred drink of both Emperors and the people, it is an
essential tipple at any party and a gift encapsulating the most noble intentions.
It epitomises quintessential Chinese expertise and community spirit.
A remarkably brilliant hue and beautiful legs reveal fat, silky and elegant texture.
On first pour: Powerful notes of freshly milled grain and jasmine; 2nd nose: Astonishing accents of green olives, fresh mustard and warm rice; 3rd nose: Black pepper and pink peppercorn become clearer without obscuring the initial tones. Rare balance of subtlety with rich aromas communicating with one another.
Structure: smooth, fat and well crafted.
A very harmonious, soft aromatic spectrum exuding notes of rice pudding, black pepper, pink peppercorn and “pot pourri”. Balance: Very silky on the palate with
precise aromatic quality.
Focused, precise and consistent. Aromas unfurl and complement one another subtly.
Remarkable length on the palate. This is one of NUWA®’s most surprising qualities: its persistent freshness and aromatic harmony.
The Chinese seek out the most exquisite drinks and particularly enjoy liquors. Drinking Baijiu in a wide rim glass, the way the Chinese do, offers the charm of traditional liquor drinking customs.
Baijiu cocktails offer bartenders a wide array of exciting new tastes with which to experiment.
Muddle the fresh ginger directly into a double old-fashioned glass, add plenty of crushed ice and all other ingredients and churn with a long-handled bar spoon to mix and chill the content.
Top up with more crushed ice if necessary and garnish with a slice of pink grapefruit and a sprig of mint.
Take a double old-fashioned glassware and add 10ml of mezcal and stir with plenty of fresh ice; set aside.
In a shaker, add all other ingredients and shake vigorously. Discard the Mezcal and ice from the glasswhich should, by now, have a beautiful smoky aroma from the Mezcal and strain the cocktail over fresh ice.
Garnish the finished drink with freshly grated chocolate and a twist of orange.
Combine all ingredients in to a cocktail shake and shake until ice cold. Strain the cocktail into a prechilled coupette or cocktail glass and garnish with a lemon twist.
* to make a bottle of the syrup, mix 250ml fresh lemon juice, juice from 1/2 fresh pineapple and flesh from 5 passion fruit with 300 grams white sugar and stir until dissolved. Strain to remove seeds and other fruit solids.
** to make the tincture, macerate 15g Sichuan pepper and 2 dried chili peppers in 100ml of strong neutral spirit for two days. Filter and bottle for use.
Combine all ingredients, except for the Peychaud’s bitters into a shaker and shake until ice cold. Strain into a large Tiki glass filled with crushed ice. Crown the finished cocktail with a few dashes of Peychauld’s bitters and freshly grated nutmeg.
Finish with a wedge of pineapple and orange.
To begin with, rim your glass with salt (black Himalayan salt is great for the look, but normal salt will work too).
Combine all ingredients into a cocktail shaker and shake until ice cold. Strain into the glassware filled with cubed ice and garnish with a twist of lime.
Combine all ingredients into a Julep cup–a good double old-fashioned glass will suffice.
Stir without ice to melt the cherry jam and add plenty of crushed ice; churn vigorously with a long-handled bar spoon until the glass is frosted and garnish with two or three fresh mint
sprigs and a cocktail cherry.
* For infusion, take a 750 ml of Campari, add 20 grams of crushed allspice berries and 20 grams of green anise. Set aside for a couple of days and strain away all solids before use.
Combine all ingredients into a shaker and shake until ice cold; strain into a pre-chilled cocktail glass or coupette and finish with the oils of a lemon twist and a spray of absinthe over the finished drink.
In a cocktail shaker, add the finely chopped ginger and sugar syrup and muddle the two ingredients together; add all other ingredients and shake vigorously.
Fine strain the cocktail into a pre-chilled coupette or cocktail glass and garnish with candied ginger.
BEIJING RED STAR CO.,LTD.
No.1, Hongxing Road, Huairou
District,Beijing, China
Tel: +86 10 51202686
nuwa@redstarwine.com
VINOPRES S.A.
Rue de Mérode 60, 1060 Brussels (BE)
Tel : +32 2 533 27 60
Mobile : +33 672 83 89 16
nuwa@vinopres.com
