Liqueurs Masters – Asia 2019

Hong Kong’s appetite for liqueurs is small, but considering how varied and adaptable the category is, it’s one that is ripe with potential, as was proven by our Liqueurs Masters competition.

The Hong Kong market is starting to warm up to liqueurs, according to the expert judges at the 2019 Asian Liqueur Masters.

“Hongkongers have the perfect palate for liqueurs,” said Gagan Gurung, one of the event’s judges, and bar manager at Fang Fang. “What generally happens is whatever trends are going on in Europe and the US then comes to Asia. We’ve seen it happen with wine, whisky and gin, and I expect it to happen with liqueurs too.”

Although the competition was as bijoux as the market is right now in terms of size, if this year’s Liqueur Masters – Asia was anything to go by, the Hong Kong liqueurs market is ripe for the taking with 10 of the 13 entries receiving medals. The contest, which took place at Ginsberg and Chan, saw multiple entries that could find great success in the Hong Kong market. Not surprisingly, France continues to be home to many of the world’s top liqueur producers, with 130-year-old Giffard taking both Gold medals of the contest with its Caribbean Pineapple Premium and Bigallet China-China Amer taking home the top prizes.

Ken Mann, judging chair, and buyer and fine wine specialist at Ginsberg & Chan, said: “It was sublime. Sweet, luscious, with lovely tropical fruits and pineapple flavours. Nicely balanced with a good level of intensity as well.” As for the Bigallet China-China, Mann said it was “sweet, dense, and full-bodied, quite luscious and medicinal. I loved the touch of nutmeg and hint of cinnamon and layered menthol finish. An excellent bitter to mix with cocktails.”

The third judge, Hugo Poon, head of sourcing at Quintessentially, said that all of Giffard’s bottles showed great balance and overall quality. “My personal favourite of the event was Bigallet China-China Amer, which immediately stood out to me not just for its intensity and persistent pure bitterness, but also the level of complexity it showed as a drink by itself,” Poon said.

“Although most people think of liqueurs as cocktail mixers, this in particular could stand as something to sip by itself.” Giffard’s third bottle, the Wild Elderflower Premium, fell just short of a Gold medal. Meanwhile, many other producers’ entries received Silver medals, and made excellent impressions on the judges.

“I really commend the Fleur de Sureau Sauvage Premium for its subtlety and, again, the appeal to even drink it by itself,” Poon said. “As someone whose background is in fine wine, this is something I really appreciate, and I think Hongkongers will appreciate as well.”

Meanwhile, Indonesian producer Vibe managed to secure two Silver medals with its Premium Peach and Exotic Lychee Bottles. “The Vibe Peach is a new encounter for me, and the integration of sugar and peach flavouring was very well done; again, pure and subtle,” Poon said. A hometown producer had a strong showing, as Hong Kong-based Fernet Hunter earned a Silver medal with its first-ever premium liqueur.

“It was intense, fiery, spicy and estery, slightly medicinal and herbaceous, balanced sweetness with a hint of caramel, but still leaning towards the bitter camp, which becomes progressively intense towards the finish,” Mann said.

Irish cream specialists Robert A Merry & Co won two silver medals with its White Chocolate Irish Cream Liqueur and Irish Cream Liqueur. “Aromatic, milky and creamy, sweet but not luscious, smooth and easy drinking. Elegant, soft, a nice sipping liqueur,” Mann said of the White Chocolate Liqueur. As for the classic Irish Cream, he said it was “creamy, smooth and easy to drink”.

FIERY AND STRONG
Finally, the last Silver medal of the day went to longstanding UK drinks merchant Berry Bros & Rudd with its King’s Ginger Liqueur. Mann described it as “fiery and strong; the ginger hits strong on the nose but it is still sweet and almost luscious. It’s very rich and dense, spicy, but well balanced.”

As shown by this year’s Masters entries, the strength and beauty of liqueurs has always been the incredible variety of flavours, strength and body. They can range from creamy and sweet to fiery and bitter. It’s because of this that Gurung believes liqueurs are equipped to thrive in Hong Kong.

“In this city, people love cocktails, and obviously liqueurs are perfect for that,” he explained. “People here generally have sweet palates, but I believe the strong bitter ones can do well here too. I expect we will see far more liqueurs entering the market in the near future.”

Liqueur Masters – Asia 2019