We survey the UK restaurant scene to discover an array of pairings for vegan diners.
On the road again to another gig. Another grey and blue dawn. Mountain tops above the clouds. Below, a vast grey city.
Yesterday it was Xiamen, before that Beijing, Fuzhou and Quanzhou; now it’s on to Guangzhou, with a trip to Dongguan because you might as well when you’re in the neighbourhood. Six cities, six days talking whisky all the way. I can do it.
Thinking of last night and the visit to the late-night noodle joint, which is naturally where you head after a 10-course meal and a nightcap or three. It’s a considerably healthier option than a kebab.
Our way in was blocked by a dog which had pulled a pair of pants from the washing line and was playing with them. We laughed. Thought little more about it. There were noodles to eat and, anyway, we hadn’t finished talking about other things, such as how does Scotch break into China in a meaningful way? It was the time of night when the big questions tend to emerge.
China is facing the same issues as any market. Who are the potential drinkers, where do they drink, what do they drink, how do they drink it, and how then can whisky align with them? Sounds simple.
Dog days: Scotch must disrupt the Chinese market for a meaningful impactI’m thinking about the dog. In fact, I’m obsessing about it. I have a tendency to look for metaphors and allegories everywhere. It’s one of the pressures of writing a column, or maybe the belief that, if everything is connected, then you can draw a line between any two points. The combination of jet lag, early mornings and late nights has resulted in a somewhat deranged state, so forgive me gentle reader (I always assume there’s only one of you) as I tease this one out.
Is the dog whisky? If so, what do the pants represent? Maybe the shock of a dog eating pants is like Scotch disrupting the baijiu-dominated Chinese market.
I think back to the last meal. Food and spirits are inextricably linked in China, but not the ‘whisky dinner’ contrivances of the West. Spirits are seen as the natural accompaniment to an occasion which is about bonding, networking, hosting, socialising and in this case, teaching in a light way about Scotch.
The number of courses and the continual toasting means that your glass is regularly drained (fear not reader, the measures are small and the consumption responsible, just don’t tell my doctor). No sooner is it emptied than it’s refilled and the toasting continues.
I start to think of the girls doing this as whisky angels, following me no matter where I am, silently topping me up. As my friend Jasmine pointed out, ‘angels don’t take whisky here, they give’.
What do they think of the laughter and rising volume of the conversation? They pass no comment, just open another bottle. Be careful with the angels, they control your destiny.
Given the central role of the meal in terms of socialising and the focus within the event on spirits, can Scotch subtly begin to promote itself as the ideal accompaniment, and shift the thinking from a bottle, to a bottle of a specific brand?
The dog chews on the pants on the doorstep of the noodle bar.
Angels’ share: Always on standby, armed with a never-ending supply of whisky
Maybe the dog is me and the pants are my confusion over this piece. Maybe it is Scotch, the pants are opportunity, and the noodle bar is China.
I put this to the angels. They stay silent.
Every conversation circles back to this question: how to move things forward? It floats above the cigar smoke, Negronis and the one last bottle of malt. The answer seems tantalisingly close, yet remains unresolved.
The dog worries away.
The strategy has been to build Scotch’s presence from the top down. Get a whisky seen as being rare, precious, collectable (and expensive) and its prestige will ripple down. The first element is working. There are Glenfarclas single casks galore, Macallan is betting heavily on the top end, Balvenie is building its rep, while Diageo is combining a prestige strategy with a countrywide, category-based education campaign [full disclosure: I help out on this campaign].
The dog’s still there, outside the noodle bar.
The angels say nothing. Top up my glass.
Maybe that’s one of the issues. Scotch is too busy gnawing away at the problem of how to get into the noodle bar, when the door is already open. Just walk in.
Perfect match: In China, spirits are seen as a natural accompaniment to a meal
The downside of the top-down strategy is that little has rippled down. Whisky is exclusive, thank you very much, but there is a gap between the top-end malts and entry-level expressions, which also manifests itself as a split between the well-off, usually older, drinker and the younger generation – the very people who need to start drinking Scotch.
The dog’s still there. The angels smile in an enigmatic way.
It’s not an either-or option, just two different conversations. Scotch needs to build volume and that won’t come from selling 20-year-old single malt. The work starts not just in restaurants but in bars, be they in Shanghai, Beijing or places like Xiamen’s Bumper Bar, where owner JoJo rocks out fantastic cocktails while also having SMWS and Compass Box front and centre.
Next door to the same city’s Fiddich Bar (classic cocktails and/or single malt a speciality), hidden behind the shelving of a convenience store, is a speakeasy. It’s rammed with potential whisky drinkers, but Scotch is nowhere to be seen. How do you get through that door? I ask the angels. They pass no comment, just quietly top up my glass.
I look round.
The dog has wandered off.
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From the editors 22 November 2017
China’s thirst for Scotch is being driven by single malts, not blends, finds Dave Broom.