The Sentosa Baijiu Culture & Tasting Masterclass was successfully held on September 18th at the Soi Social at Resorts World Sentosa. Senior management from RWS F&B department participated in this masterclass. The tasting event introduced the background of baijiu, the brewing process, and tasting techniques, guiding participants on how to observe the liquor’s color, smell its aroma, taste its flavors, and evaluate the mouthfeel and aftertaste of the liquor. This Sentosa Baijiu Culture & Tasting Masterclass created an elegant, professional, and enjoyable atmosphere, providing participants with a deep understanding and appreciation of baijiu.

The Assistant Director of the Food and Beverage Department, Stephen, mentioned that he has learned a lot about baijiu during the course. He believes that continually trying new products and sharing experiences is essential.

Lauri, the Senior Manager of the Beverage Department from Finland, expressed a keen interest in the baijiu production process shared during the class. He mentioned that while baijiu is well-known, it is not very common in Europe. It was only when he moved to Asia in 2012 that he realized the significance and potential of baijiu. Singapore, being a multicultural country, offers a great opportunity to pair Moutai with a variety of cultural cuisines.

On the long table, exquisite glasses and tasting notes were set up, and the restaurant was filled with the unique aroma of baijiu. Five different types of baijiu were presented one by one, and participants savored them carefully, tasting their rich flavors and aromas, recording their own observations and impressions, and sharing them with each other. This facilitated a deeper understanding of baijiu and increased engagement in the tasting event.