Ireland has had the habit of adding cream to whisky since ancient times. Based on this custom, Irish people added coffee, vanilla and coconut juice to Irish cream and whisky, thus developing a sweet and soft liqueur-Bailitian.
Through unique brewing technology, Bailey not only keeps the natural fresh and smooth taste of cream, but also realizes the fusion of cream and whiskey.
Extended data
Baili liqueur originated from the work of two kinds of Irish farmers. Some of them harvest golden barley in autumn, while others drive cows to the pen for milking. Barley will eventually be sent to Irish breweries and brewed in Irish whiskey distillation containers; On the other hand, cows produce rich cream, which can be used to produce Bailey liqueur within 36 hours.
From 65438 to 0974, when David Dunder and his team produced the first bottle of Bailey liqueur in a small single-support pressure vessel, they insisted on using only fresh Irish cream and high-quality Irish whiskey, which has continued to this day.
Bailey collects fresh milk from farms every day, monitors its quality, and then sends it directly to the condensed milk factory for separation. The refined cream arrives at Baili Winery every morning for the day's production.
At the same time, Irish whiskey, high-precision Irish alcohol, chocolate, sugar and other raw materials are sent to Bailey's brewing workshop according to the standard of timely delivery to keep them fresh.
Normally, alcohol and cream don't blend with each other, so Bailey Company has created a method to combine them perfectly: they make the cream into the smallest molecular structure, and then cover it with a layer of alcohol molecules, so as to keep the cream in a natural and fresh state.
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