Press about Qi

To kick off the Spirit of Tea blog, we're starting with links to press about Qi, which we hope will both educate and excite.

Highlights

NBC TV - In Wine Country - Mix Masters Reveal their Cocktail Secrets
Segment from the TV show online (2 min)

NBC TV - In Wine Country - Behind the Scenes at an Artisan Distillery
Segment from the TV show online (3 min)

Food & Wine Magazine
"Best Summer Spirits... Qi White Tea Liqueur"

The New York Times
"It's a deliciously smoky and ethereal beverage for postprandial contemplation."

San Francisco Chronicle "Incredibly smooth and very complex, bearing rich, smoky vanilla notes, a hint of honey, and a wonderful orange-y finish that lingers in the back of the throat."

Enlightened Press

Spirits Journal - March 2008
"Qi White... smells of perfumed, slightly sweet orange blossom and orange hard candy... Recommended. Qi Black... Flawless purity... burnt autumn leaves... Idiosyncratic to the max... Recommended."

My Life on the Rocks - Feb 23, 2008
"In a word, Qi White is delicious."

Edible East Bay - Alchemy & Innovation - Fall 2007"...as different as yin & yang. Each is delightful, odd, and compelling."

The Financial Times - November 2, 2007"...tastes like an English country weekend..."

United Hemispheres Magazine - September 2007"Lord it's tasty!"

Food & Wine Classic - Qi Spirits participates at the Villa Montalvo in Saratoga - June 3, 2007

Qi Spirits Introduces Qi White - Exotic Oranges & White Tea Liqueur - March 30, 2007

The Press Democrat - February 7, 2007
"...equally enjoyable on the rocks, mixed into cocktails or even used in cooking - from meat glazes to creme brulee."

Beverage Media News - January, 2007
"...using tea opens up a whole new realm of creative possibilities for mixologists."

Tuttifoodie.com - December 1, 2006
"...opening with a flash of peat and settling into a warm blend of semi-sweet vanilla and honey."

7x7 Magazine - November, 2006
"It has a complex and addictive aroma - fusing fruit, Asian hardwood, smoke and tea - and a dry palate with a long, lingering finish."

Nation's Restaurant News - October 16, 2006
"It's one of, if not the, most interesting liqueurs I have ever tasted."

SF iS Magazine - September 23, 2006
"It drinks like a single malt, with a soothing, smoky taste."

Wine Enthusiast Magazine - July, 2006
"It should take you someplace exotic, warm, and perhaps a bit dangerous."

Edible East Bay - May 24th, 2006
"...a velvety smoothness from chardonnay brandy, and the exotic scents of vanilla and mandarin blossom."

San Jose Mercury News - March 29th, 2006
"An amazingly elegant craft-distilled tea liqueur."

KQED Bay Area Bites - February 9th, 2006
"I was warmed to the core... I'm happy, nay, ecstatic to be enlightened."

Dowd's Spirits Notebook - April 2nd, 2006
"I have a weakness people who try to marry two of my favorite beverages, tea and spirits."

James Beard Foundation - March 10th, 2006
Elizabeth Faulkner of Citizen Cake creates a dazzling menu for the James Beard Foundation, pairing Qi Tea Liqueur with her Chocolate Chibouste and Cocoa Nib Streusel.

LiveJournal - March 5th, 2006
"It's strange but tasty."

Daily Feed - February 7th, 2006
"...wonderfully aromatic with a spicy honey nose which goes down with an unexpected smoothness."