Philosophy
Purity, Authenticity, Tradition, Innovation
At more than 2,500m above sea level, on The Tibetan Plateau, shadowed by the Ta’er Monastery, Huzhujinquan Distillery is giving life to the first Tibet Single Malt, JIU HAI BU GAN.
Made from the world renowned Tibetan barley, malted, mashed and fermented under the action of indigenous yeasts carefully kept under the shadows of the monastery, it is with the softest pure water flowing from Himalaya rivers that JIU HAI BU GAN is crafted, distilled and aged.
With a know-how dating back from more than 400 years, in an almost mystical silence, the Master blenders are carefully watching out the alcohol, some being older than 60 years, in anticipation of composing the subtle blends that will confer to JIU HAI BU GAN its unique finesse and aromatic richness.
Made from the world renowned Tibetan barley, malted, mashed and fermented under the action of indigenous yeasts carefully kept under the shadows of the monastery, it is with the softest pure water flowing from Himalaya rivers that JIU HAI BU GAN is crafted, distilled and aged.
With a know-how dating back from more than 400 years, in an almost mystical silence, the Master blenders are carefully watching out the alcohol, some being older than 60 years, in anticipation of composing the subtle blends that will confer to JIU HAI BU GAN its unique finesse and aromatic richness.
· Purity
Tibet, through the surrounding nature and spirit, offers one of the purest environment in the world. Shadowed by the 8,850m high Qomolangma, the name of the Everest Mountain in Tibetan, the making process of the Single Malt JIU HAI BU GAN is taking place at the rhythm of the mantras and under the influence of the harsh local climate.
The making of single malt is demanding a large quantity of water, and JIU HAI BU GAN is blessed by its location at the foot of the Himalaya Mountains, which makes it benefit from the incredible pure, always fresh and crystal clear water sources so vital for expressing the finesse of JIU HAI BU GAN aromas.
· Authenticity
Huzhujinquan Distillery, located in the centre of Qinghai Tibet province, is making respect of nature and use of local and natural products, a milestone of its behaviour: only barley harvested, malted and fermented in Tibet can enter the making process of JIU HAI BU GAN. No outside malt is allowed.
Furthermore, the Distillery even goes one step further with its exigence toward product authenticity: no industrial yeasts are allowed for fermentation of the barley, the Tibetan monastery selecting and jealously keeping autochthone yeasts locally selected.
Respect of authenticity in Tibet is almost sacred...
Tibet, through the surrounding nature and spirit, offers one of the purest environment in the world. Shadowed by the 8,850m high Qomolangma, the name of the Everest Mountain in Tibetan, the making process of the Single Malt JIU HAI BU GAN is taking place at the rhythm of the mantras and under the influence of the harsh local climate.
The making of single malt is demanding a large quantity of water, and JIU HAI BU GAN is blessed by its location at the foot of the Himalaya Mountains, which makes it benefit from the incredible pure, always fresh and crystal clear water sources so vital for expressing the finesse of JIU HAI BU GAN aromas.
· Authenticity
Huzhujinquan Distillery, located in the centre of Qinghai Tibet province, is making respect of nature and use of local and natural products, a milestone of its behaviour: only barley harvested, malted and fermented in Tibet can enter the making process of JIU HAI BU GAN. No outside malt is allowed.
Furthermore, the Distillery even goes one step further with its exigence toward product authenticity: no industrial yeasts are allowed for fermentation of the barley, the Tibetan monastery selecting and jealously keeping autochthone yeasts locally selected.
Respect of authenticity in Tibet is almost sacred...
· Tradition
Distillation of malted barley has been practiced in Tibet for more than 400 years. This millennial tradition was making sure that the alcohol coming out of the pot still was staying crystal clear and transparent all the way to the finish bottle: crystal clear alcohol was the symbol of purity! To achieve this goal, the distillate was kept in porcelain amphora named “Jiu Hai” before being bottled. This very slow maturation occurring over the years of ageing through the amphora walls made of kaolin, was contributing to soften and round the alcohol, giving it an almost creamy taste with a hint of citrus freshness!
Today, Huzhujinquan Distillery is perpetuating this tradition and, depending on the product range, the alcohol is still kept between 3 to 50 years in “Jiu Hai”, the porcelain amphoras!
· Innovation
Beginning of 2014, Huzhujinquan Distillery has filled American ex-bourbon 190 litres casks and French 220 litres oak barrels (Sauternes and Layon) with distillate previously aged between 9 to 50 years in the porcelain amphora « Jiu Hai ».
After more than 4 years barrel ageing, the Distillery is now pround to annouce that in November 2019, SADHANA® Vintage 2006 will be released: 9 years of maturation in porcelain amphoras followed by a finishing of 4 years in American casks and French oak barrels! An exciting event soon to come…
Distillation of malted barley has been practiced in Tibet for more than 400 years. This millennial tradition was making sure that the alcohol coming out of the pot still was staying crystal clear and transparent all the way to the finish bottle: crystal clear alcohol was the symbol of purity! To achieve this goal, the distillate was kept in porcelain amphora named “Jiu Hai” before being bottled. This very slow maturation occurring over the years of ageing through the amphora walls made of kaolin, was contributing to soften and round the alcohol, giving it an almost creamy taste with a hint of citrus freshness!
Today, Huzhujinquan Distillery is perpetuating this tradition and, depending on the product range, the alcohol is still kept between 3 to 50 years in “Jiu Hai”, the porcelain amphoras!
· Innovation
Beginning of 2014, Huzhujinquan Distillery has filled American ex-bourbon 190 litres casks and French 220 litres oak barrels (Sauternes and Layon) with distillate previously aged between 9 to 50 years in the porcelain amphora « Jiu Hai ».
After more than 4 years barrel ageing, the Distillery is now pround to annouce that in November 2019, SADHANA® Vintage 2006 will be released: 9 years of maturation in porcelain amphoras followed by a finishing of 4 years in American casks and French oak barrels! An exciting event soon to come…
The Secrets of the unique process for making JIU HAI BU GAN
Tibet barley
The Tibet barley, variety «Hordeum vulgare var. himalayense», known in Tibet as Qingke, is grown only on the Tibetan Plateau. It is a very rare barley, solely grown by Tibetan Monasteries. It is the richest barley in the world regarding its content in vitamins and other compounds reducing cardio-vascular disease and diabetes. It is also the most expensive barley in the world.
Malting
In full respect with the Tibetan philosophy, no malt from outside Tibet in allowed in the process of making Jiu Hai Bu Gan: malting, mashing and fermentation of the barley is conducted in the malting rooms situated in the distillery at 2,500m above sea level. The malting process will last between 25 to 28 days.
Water source from Himalaya
Far away from any possible sources of pollution, at 2,500m above sea level, the Tibet Single Malt benefit, during all the different stages of its making process, from the purity and the unique finesse of the clear and fresh water coming from the rivers of the Himalaya mountains.
Nature
During the malting, mashing and fermentation of the Tibet barley, only local indigenous yeasts, jealously selected and kept by the Tibetan Monasteries, are used. They are stored, dried, in a mix of grounded seeds of peas and barley. No other yeasts are allowed, and certainly not industrial selected yeasts!
Ageing
To soften and sublimate the result of distillation, the Tibet Single Malt is matured during long years (sometimes more than 50 years ) in porcelain amphora called "Jiu Hai". During this ageing, the spirit develop its delicate and subtle perfume aromas. Ageing in oak cask (ex-bourbon and French oak barrels) is then conducted at the end of the ageing period.
Tradition
The malting, mashing, fermentation and distillation process (traditionally double or triple distillation) of the malt beer are conducted at 2,500m above sea level, using the Tibetan traditional know-how that has been transmitted from generation to generation for more than hundred years.
SADHANA®
Tibet Single Malt - Vintage 2006
Tibetans have long experienced that altitude, annual climatic fluctuations, as well as extraordinary quality of the Himalayan waters, have a strong impact on the quality of each year barley crop, much like vintages in fine wines!
It is the crop harvested in 2006, distilled and aged in porcelain amphora, then finished for 4 years in American ex-bourbon casks and French oak barrels (Sauternes and Layon), that has been selected for the very first release of Tibet Single Malt Sadhana®.
It is the crop harvested in 2006, distilled and aged in porcelain amphora, then finished for 4 years in American ex-bourbon casks and French oak barrels (Sauternes and Layon), that has been selected for the very first release of Tibet Single Malt Sadhana®.
JIU HAI BU GAN "Meido"
Tibet Single Malt Aged 12 years
Doubled matured in Ex-bourbon casks and French oak casks for 38 month after 9 to 30 years of ageing in porcelain amphora. Intense amber color, with beautiful goldish shades. Vanilla and dry fruits aromas with a complex lingering finish.
JIU HAI BU GAN
Tibet Single Malt Aged 8 years
Beautiful amber color with hints of golden shades.
Aromas of fresh pineapple as well as dry fruits and dry apricot , followed in
the mouth by a long lasting velvet feeling.
The final taste is almost sweet and spicy.
Aromas of fresh pineapple as well as dry fruits and dry apricot , followed in
the mouth by a long lasting velvet feeling.
The final taste is almost sweet and spicy.
JIU HAI BU GAN
Craft White
Single Malt of a crystal clear color, reflecting the purity of the fresh water from the Himalaya mountains.
Fresh and light malt, soft in the mouth with intense aromatic notes, flowery in the nose and delicate in the mouth.
Fresh and light malt, soft in the mouth with intense aromatic notes, flowery in the nose and delicate in the mouth.
Gallery
Vidéo
Photos
Barley Malting area
View of the Tibetan plateau
Barley field at 2500m altitude
Tibetan domesticated Yak
View of landscape in Qinghai
Mashing of the barley
Figurines made with Yak butter
Ta'er monastery
Potala monastery in Lhassa
Traditional tibetan costume
Old sacred place
Barrel ageing of Jiu Hai Bu Gan
Maturation in amphora of Jiu Hai Bu Gan
Traditional Jiu Hai for the Single Malt ageing
Tibetan fondue - A local traditional dish
Yak meat dish
Visit at Longwu Monastery
Tangkas - Traditionnal painting (Unesco Protected Heritage)
