This week, we are joined by Ariel Chu as we dive into the history and diversity of Taiwanese spirits! In this first part, we look at the diverse influences that have shaped the island's history, and how they laid the foundations of what spirits that are being made there today! Join us as we explore the history of the world's first luxury spirit, communally chewing rice for fun and profit, and distilleries born out of homesickness- and much more on this week's Breaking Spirits!

Cocktail Discussed:

Fourfold Azalea

1 oz. Kamejikomi Awamori

1/2 oz. Kinmen Kaoliang 56

1/4 oz. Batavia-Arrack van Oosten

1/4 oz. Yuzuri Yuzu liqueur

1/2 oz. Butterfly Pea Flower simple syrup

3/4 oz. fresh lemon juice

Combine all ingredients in a cocktail shaker with ice, and shake until well chilled. Fine strain into a coupe glass, and garnish with an edible flower, or a blood orange wedge.

Further References:

https://ariel-chu.com/

Anping Treehouse - https://www.twtainan.net/en/attractions/detail/4486

Food Culture in Precolonial Taiwan - Christopher Joby

The Dutch in Formosa, 1632 - Anonymous

Taipei People - Pai Hsien-yung