Issue link: http://digital.copcomm.com/i/253609
february 2014 / the tasting panel / 65 I was the token foreigner in movies and TV shows," Trusch recounts with a laugh. "But no matter what I was doing, baijiu was there—it really was the best way to be included in Chinese society. So when my wife and I decided to move back to the States in 2009, we said, 'What can we bring back with us?' We decided to bring back baijiu—and byejoe was born." Modernizing a Classic Although baijiu is an essential part of Chinese culture, Trusch knew that bringing the category to life in the United States would require a few adjustments. "The irst question we asked ourselves was 'How do we introduce something so foreign to the West?' We began by lowering the proof from 110 to 80, a much more comfort- able proof for the Western consumer, and then we introduced patented technology to ilter the baijiu, removing all impurities for a smooth character that the U.S. consumer looks for." While traditional Chinese baijius are distilled from several grains varying by region, Trusch turned to a red-sorghum base for byejoe, which is distilled in China and brought Stateside for iltration and bottling. Made from a naturally high-protein, high-antioxidant and gluten-free grain that results in a lower-calorie spirit, byejoe also taps into At restaurant Up in Houston, TX, bartender Miguel Charrie pours a byejoe-based Fortune Cookie, in a cocktail that's an easy swap for vodka (see sidebar). Heating Up above Houston At swanky restaurant Up, perched above some of Houston's premier shops, bartender Miguel Charrie has been inspired by byejoe's unique lavor opportuni- ties. "It's fantastic because you can mix it with anything, but it's not another vodka," explains Charrie. "I can play with it more than most things that come across my bar!" Sticking to Asian lavors, Charrie cites a byejoe Lychee Martini as among the most popular drinks at Up. "My customers have responded very well to the lavor of this drink, because byejoe adds more complexity than you get with vodka, and obviously there's a level of authenticity coming when you're combin- ing Asian lavors." Charrie also explains that byejoe's smooth proile makes for an easy swap in other vodka-based cocktails, like a classic dessert quaff such as the Fortune Cookie. "This is the perfect ending to a meal, and even though this is a very classic cocktail, making it with byejoe gives it a new twist that my customers have loved." Fortune Cookie ◗ 1 oz. byejoe Red ◗ ½ oz. amaretto ◗ ½ oz. Baily's Irish Cream