不是酒鬼，是研究员-Not a drunkard, but a researcher
不是酒鬼，是研究员 DKU 饮酒指南 前言 先说在前面，我写这个不是为了教谁怎么喝成高手，也不是为了把喝酒这件事写得多体面。 说白了，我就是踩了不少坑，喝了不少酒，也慢慢知道自己到底喜欢什么、不喜欢什么，所以想把这些经验留给后来的人。不是酒鬼，是研究员，意思就是我对酒这件事有兴趣，会认真研究，会认真分享，但不想把它搞成表演。 这版我刻意把语气往我自己原来的说话方式拉了一点。你会看到很多“我个人很喜欢”“我不太推荐”“这酒不会错”“这酒谨慎买”这种表达，因为这本来就是一份个人经验帖，不是教科书。能说清楚我为什么喜欢、为什么不推，我觉得比装得特别客观更有用。 另外，涉及分级、分类和饮酒安全的地方，我还是帮自己把关了一下。口味可以很主观，但像干邑等级、龙舌兰分类、清酒分级、宿醉处理这种东西，能写准还是写准一点比较好。 --- 一、去哪里买酒 如果只说 DKU 这套生活半径，我平时买酒基本就四个渠道：全家、盒马、山姆、网购。每个地方各司其职，真没必要把一个渠道神化。 全家：救急用，很实在 全家对我来说最主要的任务，不是认真挑酒，而是补给。兑酒饮料、牛奶酸奶、下酒零食、想买饮料的时候，去全家就完事了。校外全家能解决的，也就是便利店拉格：青岛、朝日、三宝乐、科罗娜、百威、喜力这批最常见的酒。 所以全家很好，但它好在方便，不好在选择。你要是今天就是嘴馋了，想喝点冰的，那它足够；你要是想认真研究一下自己到底适合哪种酒，那它不是终点。 盒马：适合逛，也适合试错 盒马是我更愿意慢慢逛的地方，尤其适合买啤酒。它的优势不是某一瓶神酒，而是你在这里很容易把自己的口味试出来。国产精酿、进口小麦、常见拉格、自营果泥啤酒、茶啤，这些东西一排摆开，比你在网上空想有用多了。 如果你还没想明白自己是喜欢清爽、喜欢酒花香、喜欢麦香，还是喜欢甜一点的路线，那我会建议你先从盒马开始试。因为它能让你花相对没那么多的钱，快速知道自己到底想往哪边走。 山姆：便宜大碗，适合常备 山姆就是标准的便宜大碗路线。大瓶伏特加、大瓶白朗姆、基础金酒、基础威士忌、成箱啤酒，这些东西在山姆买就是省心。尤其如果你已经知道自己会长期做 highball、金汤力、自由古巴这种简单东西，那山姆真的很香。 我对山姆的理解一直是：它不负责惊艳，它负责靠谱。你去那边不是为了追传奇单桶，你是为了家里长期有酒，而且价格别太离谱。 网购：选择最多，也最容易踩雷 真要说能买到什么，还是网购最全。淘宝老店、京东自营、做酒很多年的店，基本上能把你想找的东西都覆盖掉。 我的原则很简单： 烈酒尽量认准渠道 价格太低就多长个心眼 店铺故事太花也别太上头 我个人对拼多多买烈酒这件事一直偏谨慎。不是说一定有问题，而是我不想为了省那几十块，最后喝进肚子的东西变成惊喜盲盒。高价酒更别赌，没必要。 --- 二、买什么酒 这一部分我就按我自己的买法来讲。不是百科，不是排名，也不是告诉你哪瓶最牛。我只是把我自己愿意回购、愿意推荐、以及我会提醒朋友避雷的东西讲清楚。 金酒 金酒我一直觉得是最适合入门的基酒之一。它的风味逻辑很清楚，杜松子是底，往上是柑橘、草本、香料这些东西。你喝几支之后，口味很快就会建立起来。 我推荐的品牌和产品： 添加利 Tanqueray London Dry Gin：便宜大碗，不会错，我自己一直把它当基础款。75 元左右。 孟买蓝宝石 Bombay Sapphire：比添加利圆一点、柔一点，适合不喜欢太干太冲的人。95 元左右。 哥顿 Gordon's London Dry Gin：经典、简单、好理解，拿来做基础调酒完全够用。40 元左右。 植物学家 The Botanist Islay Dry Gin：香气更复杂，草本感更明显，适合想从经典金酒往上走一步的人。200 元左右。 六 Roku Gin：更偏日式的精致感，整体更温和，也更容易讨喜。270 到 300 元不等。 Laneway No.33 Gin：这是我个人偏心很重的一支，香气层次很漂亮，柑橘、草本、香料都有，而且酒体很饱满。200 元左右。 如果你问我只买一瓶，我大概率还是先推添加利，因为它真的太稳了。要是你问我最喜欢哪一瓶，那我会把 No.33 往前放。它不是最通用，但它是真的很对我胃口。 另外我再补一句，金酒现在也有不少现代风格和国产路线，有些会把花椒、柑橘、草本做得更明显。如果你已经喝腻了伦敦干，再往这种方向走会很有意思。国产厂家崃州的椒语也很不错。 朗姆 朗姆酒我自己不算研究得最深，所以我不装懂，直接讲我会怎么买。对白朗姆，我主要考虑调酒；对深色朗姆和陈年朗姆，我才会开始考虑风味和纯饮。 我推荐的品牌和产品： 百加得 Bacardi Carta Blanca 白朗姆：做自由古巴、莫吉托、大吉利都很稳，入门首选。60 元左右。 百加得 Bacardi Carta Negra 黑朗姆：颜色更深，甜感和焦糖感会更明显一点。80 元左右。 蔗园 Plantation Original Dark：想要深色朗姆厚一点、甜一点、香料感再明显一点，可以试这支。150 元左右。 哈瓦那俱乐部 Havana Club 3 年：拿来调酒非常合适，价格和表现都很能打。70 元左右。 哈瓦那俱乐部 Havana Club 7 年：如果你想开始纯饮陈年朗姆，这支更值得慢慢喝。125 元左右。 我对朗姆的建议一直很朴素：别一上来就分太细。先有一瓶白朗姆做酒，再有一瓶自己愿意偶尔纯饮的陈年款，已经够玩很久了。 威士忌 威士忌这东西最容易发生两件事：第一，别人一上来给你灌太狠的烟熏桶强，把你直接劝退；第二，你自己刚入门就想一步到位，最后买了一堆根本喝不进去的酒。所以我这里还是按实际喝法来讲。 我推荐的品牌和产品： 帝王 Dewar's White Label：很标准的便宜大碗口粮酒，做 highball 完全合格。70 元左右。 百龄坛 Ballantine's Finest：顺手、无功无过，不容易出事故。70 元左右。 格兰菲迪 Glenfiddich 12 年：经典入门单一麦芽，我很愿意把它给刚开始喝威士忌的人。210 元左右。 顺风 Cutty Sark：柔顺的调和苏格兰威士忌，好入口，新手友好，便宜量大。75 元左右。 泰斯卡 Talisker 10 年：海风和烟熏感都很明显，喜欢的人会很喜欢，但新手谨慎。180 元左右。 百富 The Balvenie 12 年：更圆、更柔，整体很舒服，蜂蜜与肉桂的完美结合。很优秀的雪莉桶作品。400 元左右。 阿贝 Ardbeg 10 年：如果你想试重一点、野一点的路线，这支很有代表性。泥煤怪兽，烟熏味足，有海藻的咸腥、消毒水的刺激，回味有奶油与蜂蜜的甜润丝滑。 布赫拉迪 Bruichladdich The Classic Laddie：瓶子好看，风格也不无聊，我个人觉得它很有存在感。50% 酒精度，但是也算好入口，花香与柑橘比较足，也有烤橡木的感觉。430 元左右。 格兰菲迪 Glenfiddich 15 年：想往上抬一点预算，这支也很稳妥。300 元左右。杏仁、肉桂、生姜，优秀的雪莉桶作品。 麦卡伦 Macallan 12 年：经典高端路线，送礼和自喝都容易被接受。580 元左右。 皇家礼炮 Royal Salute 21 年：如果你想找一支更柔和、更体面的调和威士忌，我会很愿意推它。700 元左右。 响 Hibiki Japanese Harmony：日威里接受度很高的一支，气质比较优雅，口味略显淡雅明亮。750 元左右。 宫城峡 Miyagikyo Single Malt：和响不是一个路子，但也值得试，劲大，但是又有奶油太妃糖的感觉。不太好买。 这一类里面我不太想强推芝华士。不是说它不能喝，而是我自己一直觉得它身上有一点我不太爱的香精感。喝酒这个事，讨厌就是讨厌，没必要委屈自己。 如果你只是做兑饮料和日常 highball，就别把威士忌搞得太沉重。先把自己喝得进去这件事解决，再去谈什么泥煤、桶强、风土，不然很容易搞到自己先累。 白兰地 / 干邑 白兰地这块我先亮明立场：我是人头马偏心选手。不是因为别家不行，而是我自己喝到现在，人头马就是最容易让我觉得舒服、圆润、体面的一条线。 我推荐的品牌和产品： 人头马 Rémy Martin VSOP：很稳，很适合刚开始接触干邑的人。400 元左右。 人头马 Rémy Martin Club：我自己会更偏爱这类圆润、厚一点的表达。600 元左右。 轩尼诗 Hennessy VSOP：大牌、好买、风格清晰，送礼也不容易出错。400 元左右。 路易十三 Louis XIII：如果预算已经完全不是问题，那它当然是很高的位置。你都考虑这个了，你是老饕自不必说，预算必然不是问题。 这里我顺手把容易写错的地方说清楚：常见等级里，VS 至少 2 年，VSOP 至少 4 年，XO 现在按至少 10 年来理解更准确。所以别再把 XO 随便写成“四五年就够了”，那是不对的。 伏特加 伏特加我是真的很务实。对我来说，它最重要的任务很多时候就是提供干净酒精感，所以别买假酒，比追神话重要太多。你要是做调酒，稳定和价格永远排在第一位。 我推荐的品牌和产品： 绝对 Absolut 原味伏特加：有名、有辨识度，也确实好用。80 元左右。联名款很漂亮，可以买。 斯米诺红标 Smirnoff Red Label：便宜大碗，做基础调酒很够。30 元左右。 Kirkland Signature Vodka 1.75L：如果你就是长期做调酒、长期提供酒精度，这瓶真的很划算。70 元左右。 雪树伏特加 Belvedere Vodka：想往上走一点，口感会更顺一点，广受好评。270 元左右。 诗珞珂 CÎROC Vodka：如果你想试一点更有花香和果香表达的路线，可以考虑。120 元左右。 伏特加这东西你越往上买，当然也有区别，只是边际收益没那么高了。但我个人的宽容度一直挺高，因为说到底，它不是我拿来最讲究层次的一类酒。我更在乎的是它干不干净、别拖后腿。 龙舌兰 龙舌兰我先讲一个我想纠正的点。平时大家爱说银标、金标，这样讲也不是完全不能听，但更准确的分类还是 Blanco、Joven、Reposado、Añejo、Extra Añejo。简单一点理解，Blanco 更像新酒，锐一点；Reposado 开始有桶味，圆一点；Añejo 再往上就更厚、更适合慢慢喝。 我推荐的品牌和产品： 豪帅快活银标 Jose Cuervo Especial Silver：如果你就是做玛格丽特、帕洛玛，这种银标 / blanco 路线很好用。80 元左右。 豪帅快活金标 Jose Cuervo Especial Gold：想喝得更圆一点、更甜一点，可以往金标 / joven 方向走。80 元左右。 奥美加银标 Olmeca Blanco：入门很常见，也比较不容易买错。70 元左右。 唐胡里奥 Don Julio 1942：陈年龙舌兰不可逾越的高山，温暖芬芳。1500 元左右。 龙舌兰我自己没有到特别强的偏爱程度，所以我不想把它写得像我研究了很久。但如果你问我怎么选，我会先看是不是正规渠道、是不是清楚标明风格，再看你是要拿来调酒还是要拿来慢慢喝。不要被“金的银的”几个字就带着走。 梅子酒 梅子酒这块我个人偏见很重。因为市面上很多所谓“很好入口”的梅酒，说到底就是糖太多，喝完嘴巴发干，前面觉得香，后面觉得腻。甜不等于高级，好入口也不等于耐喝。 我推荐的品牌和产品： Choya 俏雅 3 年陈梅酒：已经是很不错的入门梅酒了。没那么水，香气更足。170 元左右。 Choya 俏雅 5 年陈梅酒：这支我是真心很喜欢，层次、梅香、成熟感都上来了，甜而不腻，梅香饱满，余韵悠长。550 元左右。 我个人谨慎购买的： 梅见：我自己一直觉得糖浆感偏重。 部分三得利普通梅酒：不是不能喝，但很多时候我会觉得有点水。 如果你真的喜欢梅子酒，就别只买最甜最顺口的。个人认为好的梅酒不是只会甜，它会有梅子的酸、熟成感和一点点更成熟的香气，那种东西更有意思。 清酒 清酒是很容易被一句“精米步合越低越厉害”带偏的酒。精米步合当然重要，但它不是唯一标准。更简单一点的理解方式是先看两个问题：有没有添加酿造酒精，以及有没有走吟酿工艺。 纯米系就是只用米、米麴和水去做；本酿造允许少量添加酿造酒精。吟酿和大吟酿，既对应更高的精米要求，也对应更讲究的低温发酵工艺。所以你看到“纯米吟酿”“纯米大吟酿”，别慌，它不是在炫技，只是在把信息叠起来告诉你。 我推荐的品牌和产品： 獭祭 45：入门非常稳，接受度高，清新而米香浓郁。180 元左右。 獭祭 39：如果你已经喜欢獭祭这条线，米香更清爽，风味更清新，可以往上走一步。300 元左右。 白鹤 大吟酿：大牌、好买、相对不容易出错。90 元左右。 白鹤 特撰大吟酿：想更认真一点，可以试这个。120 元左右。 清酒我不建议一上来就追最贵的数字。你先搞明白自己是喜欢米香、喜欢果香、喜欢轻盈，还是喜欢更饱满一点的米香，再说别的，不然很容易多花钱还喝不明白。 啤酒 啤酒我自己喝得算比较多，所以这一块会稍微多说两句。我的理解很简单：日常拉格 / 艾尔是一条线，重口拉格 / 艾尔是另一条线。你今天只是想喝点冰的、轻松一点，那就别强行上重口艾尔；你今天想认真喝点味道，那就别老在便利店那排黄水里打转。 日常拉格 科罗娜 Corona Extra：我个人一直很喜欢，清爽，心情好的时候喝它特别对。原谅我是真的很喜欢。 朝日 Asahi Super Dry：很标准，很利落，很适合冰着喝。干爽怡人，热量较低。 喜力 Heineken：当你就想喝一支全球通用答案的时候，它就是最佳之选。 日常艾尔 / 白啤 / 小麦 白熊 Vedett Extra White：我觉得也很好，风味有柑橘皮的味道，我个人非常喜欢。 青岛白啤：国产里这支挺能打，好喝且便宜。 教士 Franziskaner Hefe-Weissbier：德式小麦里名声不错。 柏龙 Paulaner Hefe-Weissbier：德式小麦入门非常合适，很多人心中的一代神酒。 黑啤 / 世涛 健力士 Guinness Draught / Foreign Extra Stout：想喝黑啤绕不开它。 打嗝海狸 Belching Beaver Peanut Butter Milk Stout：这支很有记忆点，甜点感很强，巧克力慕斯的感觉，丝滑柔软。 IPA / 精酿 拾捌精酿 跳东湖 / 不接受 KPI：我一直觉得很值得作为国产 IPA 入门。西海岸风格与社交 IPA 风格，苦度低的同时也有 IPA 独特的热带水果香气。 沙坡尾 IPA 系列：我自己喝下来印象一直不错。 或不凡 IPA 系列：风味清楚，也不太容易踩大雷。 修道院 / 重口啤酒 你选这个了，你已经知道你喜欢什么了，不需要我的建议了。 罗斯福 6 号：口轻一点可以先试这个。 罗斯福 10 号：口重一点直接上这个，味道非常有记忆点。 这里我顺手也把一个不太准确的说法改掉：如果你本身尿酸高、痛风反复，啤酒不是“纯麦芽就没事”。酒精本身和啤酒这件事，都可能让问题更麻烦。所以这一类朋友最稳妥的建议还是少喝，发作期尤其别碰。 另外我也保留我的脾气。有些 IPA 我是真心不想推荐，觉得又上头又粗糙，比如说麦克雷，那我就不推荐。喝酒没必要政治正确，不喜欢就说不喜欢。像探索一些果泥 / 西打，可以看看制乐厂、大九酿造、山乘酿造。像探索一下国产的特色精酿，也可以考虑或不凡、Fever、牛啤堂。 米酒和葡萄酒 米酒这块我现在最愿意推荐给朋友的，反而是那种有点新鲜感、好玩、容易分享的路线。葡萄酒我这版就不硬写太多，因为我现在没到能特别负责地给别人开单子的程度。 我推荐的品牌和产品： 糯言 气泡米酒：新奇，好玩，适合分享，就是喝完得很快。小贵，50 元一支。 至于红白葡萄酒，这版我还是老老实实承认：我不够懂，所以我先不瞎讲。知道自己哪里没研究透，比硬推荐靠谱得多。 --- 三、调酒工具 调酒工具这块最怕两种人：一种是什么都没有，但想做得像酒吧一样；另一种是还没学会三杯酒，工具先买出半个吧台。我自己的建议一直是，先把链路补齐，再按喝酒习惯慢慢添。 必买 雪克壶：新手先买这个，直观、省心。 量杯：真的别省，调酒不是凭感觉乱倒。 吧勺：搅拌类酒离不开它。 手动榨汁器：很多鸡尾酒的灵魂不是酒，是新鲜柠檬汁。 基础杯具：高球杯、古典杯先备着。 想继续玩再买 波士顿摇壶：你真的开始认真做酒了，再买它。 霍桑滤冰器：买波士顿壶基本就得一起买。 搅拌杯：做马天尼、曼哈顿、内格罗尼很舒服。 酒嘴、冰夹、压泥器、打泡器：都不是刚需，但会让手感更顺。 常备辅料和利口酒 君度 Cointreau：做边车、玛格丽特都很好用。 红味美思 / 干味美思：经典酒的底层拼图。 金巴利 Campari：做内格罗尼绕不开。 咖啡利口酒：做白俄罗斯、浓缩马天尼都能用。 百利甜 Baileys：喜欢奶油慕斯和小蛋糕那种口感的人会很喜欢。 马利宝 Malibu：椰子利口酒，夏天很有存在感。 圣哲曼 St-Germain：接骨木花那条线，清爽又好闻。 蔗糖糖浆、红石榴糖浆、薄荷糖浆、安格式苦精：基础配套件。 汤力水、苏打水、可乐、果汁、柠檬、青柠、橄榄、盐、黑胡椒：做酒时消耗得飞快。 我的建议是，先定你想稳定做出来的五六杯酒，再反推自己要买什么，不要先把器材和辅料买满再发呆。 --- 四、昆山的小酒馆 这一部分完全是我自己的喝酒地图，不保证永远有效，但至少是真实体验。酒吧这东西，氛围、调酒师、禁烟与否，真的都很影响你最后觉得值不值。 Hideout 如果你问我昆山小酒馆第一推荐是哪家，我还是会说 Hideout。它最好的地方是，你不用装懂。你直接跟老板说你想要什么口感、什么风味，他大概率能给你做出来。这个对很多人来说特别重要。 另外它氛围是真的不错，不算吵，坐吧台也舒服，而且禁烟。这一点对我来说加分很大。真要认真喝鸡尾酒，我还是先推它。 白泽 白泽我放第二。它有些经典酒不一定比 Hideout 更全，但自创特调是有记忆点的。你如果已经喝过一些基础经典，想试点他们自己做的东西，可以去。 但它的环境我还是要提前说一句，不禁烟这件事对有些人就是减分项。介意的话，提前想清楚。 徐德发蔬菜店 这家我会放在“可以去看看创意”的那一栏。名气不小，酒保也会有一些想法。如果你不是只想要最稳的经典酒，而是想喝点有点脑洞的东西，可以去看看。氛围也不错，老板好人。 宝一雪茄 这家我个人不太推。原因不复杂，第一它本身就有雪茄和烟味这层东西，第二我对它酒本身的完成度没有那么满意。你要是特别爱那种场子，另说；但如果你只是单纯想认真喝酒，我不会把它排在前面。 --- 五、喝酒的注意事项 最后这部分比前面所有“买什么酒”都重要。酒再好喝，也得先保证你人没事、朋友没事、第二天还能正常做人。 先吃东西再喝 空腹喝酒这件事一点都不酷，只会让你更快上头、更快难受。尤其你当天状态一般、胃也一般，那就更别逞强。先吃饭，永远比什么玄学偏方都有效。 还有一件很现实的事，酒精热量不低。你要减肥、要控制体重、要第二天保持状态，那就别一边说“我今天没吃什么”，一边把热量全喝进去了。 微醺最好，再往后就别硬冲 我自己一直觉得，喝酒最舒服的状态就是微醺。发热一点、话多一点、整个人松一点，但脑子还是清楚的。你一旦开始犯困、发飘、恶心、走不稳，那就不是“再来一杯更开心”的阶段了，而是该停了。 很多麻烦都不是发生在前两杯，而是发生在那个你明明应该停、但还觉得自己挺行的时候。 宿醉没有捷径 宿醉最稳的处理方式其实一直都很无聊：补水、吃点东西、休息、给时间。牛奶酸奶有些时候会让胃舒服一点，但别把这些当成什么万能解法。 有一个说法我这里明确不推荐：第二天再喝一点酒压一压。这个思路我知道很多人听过，但它不是个值得鼓励的方法。你已经不舒服了，就让身体缓，不要把不舒服再往后拖。 如果已经吐得厉害、意识不清、胸闷、脱水明显，那就别硬扛，及时找人帮忙，必要的时候直接去医院。 同伴安全比喝得尽兴更重要 不要把喝多的朋友一个人留在酒吧，也不要把喝多的自己交给运气。谁清醒一点、怎么回去、有没有人照看，这些东西提前想好一点都不扫兴，反而是大家能放心玩的前提。 酒后不开车这种话已经被说烂了，但它被说烂不是因为它没用，而是因为它真的重要。别拿“我现在还挺清醒的”骗自己。 对自己负责，也对别人负责 喝酒不是免责卡。你喝了酒，发生的事情还是得自己负责。你能保持理智，当然最好；如果你不能保持理智，那至少先保持安静。别让一个本来应该开心的晚上，最后变成别人替你收拾烂摊子。 另外如果你本身在吃药，或者有胃病、肝功能问题、尿酸高、痛风反复这类旧病，对酒精一定更谨慎。别拿自己的身体去赌“偶尔一次没事吧”。 --- 结语 我还是希望喝酒这件事，最后落回到一个很简单的目的上：开心、放松、认识自己的口味，也认识自己的边界。 能喝得明白，比喝得多重要；能停得住，比喝得猛重要。 不是酒鬼，是研究员。 大概就是这个意思。 Not a Drunk, Just a Researcher A DKU Drinking Guide Preface Let me start with this: I did not write this to teach anyone how to become some kind of drinking expert, and I definitely did not write it to make drinking sound elegant or glamorous. Honestly, I have just made a lot of mistakes, tried a lot of alcohol, and slowly figured out what I actually like and what I really do not. I wanted to leave some of that behind for the people who come after me. When I say “not a drunk, just a researcher,” what I mean is pretty simple. I am genuinely interested in alcohol. I like learning about it, comparing things, and sharing what I have learned seriously. But I do not want to turn it into a performance. In this version, I also deliberately pulled the tone closer to the way I actually talk. So you will see a lot of phrases like “I personally love this,” “I would not really recommend this,” “you cannot go wrong with this bottle,” or “be careful with this one.” That is intentional. This is a personal guide, not a textbook. I think it is more useful to explain why I like something, or why I do not, than to pretend I am completely neutral about everything. That said, for things like classification, grading, and drinking safety, I did try to be accurate. Taste is subjective. Basics like Cognac grades, tequila categories, sake classifications, or hangover advice should still be right. --- Where to Buy Alcohol If we are talking about the DKU lifestyle radius, I basically buy alcohol from four places: FamilyMart, Hema, Sam’s Club, and online shops. Each of them serves a different purpose. There is really no reason to worship any one channel. 1.1 FamilyMart: for emergencies, and very practical For me, FamilyMart is not where I go for serious alcohol shopping. It is where I go to restock. Mixers, milk, yogurt, snacks, random drinks, that kind of thing. If I just need something quickly, FamilyMart does the job. As for actual alcohol, the off-campus FamilyMart mostly gives you the usual convenience store lagers: Tsingtao, Asahi, San Miguel, Corona, Budweiser, Heineken, and that whole group. So yes, FamilyMart is useful, but what makes it useful is convenience, not selection. If you just want something cold because you are craving a drink, it is enough. If you are actually trying to figure out what kind of alcohol suits you, it is not where the story ends. 1.2 Hema: great for browsing, great for experimenting Hema is somewhere I actually enjoy walking around slowly, especially for beer. Its strength is not that it has one legendary bottle. Its strength is that it makes it easy to test your own taste. Domestic craft beer, imported wheat beer, standard lagers, house fruit beers, tea beers, you can see all of that laid out in one place. That is much more useful than just staring at product pages online and guessing. If you still do not know whether you like crisp beer, hoppy beer, malty beer, or sweeter styles, I would suggest starting with Hema. It lets you spend a relatively reasonable amount of money and figure out, pretty quickly, where your taste is actually going. 1.3 Sam’s Club: cheap, big, and good for stocking up Sam’s is the classic bulk-buy option. Big bottles of vodka, big bottles of white rum, basic gin, basic whisky, cases of beer. This is where Sam’s shines. If you already know that you make a lot of highballs, gin and tonics, Cuba Libres, or other simple mixed drinks, Sam’s is honestly great. I have always thought of Sam’s like this: it is not there to impress you. It is there to be reliable. You are not going there looking for some legendary single cask. You are going there because you want alcohol at home regularly and you do not want to pay something ridiculous. 1.4 Online shopping: the most options, and also the most chances to get burned If the question is what you can buy, online shopping obviously wins. Taobao stores with long histories, JD official or self-operated listings, specialized alcohol shops, all of them together can cover almost anything you might want. My rule is pretty simple: buy spirits from proper channels be more careful if the price is suspiciously low do not get carried away by overly dramatic store descriptions Personally, I stay cautious about buying spirits on Pinduoduo. That does not mean everything there is fake. It just means I do not want to save a few dozen RMB and end up with a mystery liquid in my stomach. And with expensive bottles, there is even less reason to gamble. --- What to Buy This part is based on how I actually buy alcohol. It is not an encyclopedia, not a ranking, and not me trying to tell you what the greatest bottle in the world is. I am just talking about what I personally repurchase, what I would recommend to friends, and what I would tell people to be careful with. 2.1 Gin I have always thought gin is one of the best base spirits for beginners. Its flavor logic is clear. Juniper is the base, and then you build up from there with citrus, herbs, spices, and so on. After trying a few bottles, your preferences usually start taking shape pretty quickly. Bottles I recommend: Tanqueray London Dry Gin: cheap, reliable, hard to mess up. This has always been one of my default basics. Around 75 RMB. Bombay Sapphire: rounder and softer than Tanqueray, good if you do not like your gin too dry or too sharp. Around 95 RMB. Gordon’s London Dry Gin: classic, simple, easy to understand. Totally fine for basic cocktails. Around 40 RMB. The Botanist Islay Dry Gin: more complex, more herbal, a good step up if you want to move beyond standard London Dry. Around 200 RMB. Roku Gin: more delicate, more Japanese in style, softer overall, and easy to like. Around 270 to 300 RMB. Laneway No.33 Gin: I am very biased toward this one. The aroma layers are beautiful, citrus, herbs, spice, all of it comes through, and the body feels full and satisfying. Around 200 RMB. If you ask me which bottle to buy first, I will probably still say Tanqueray, because it is just that dependable. If you ask me which one I personally like most, I would move No.33 further up. It is not the most universal bottle, but it really fits my taste. Also, a quick extra note: there are now plenty of modern and domestic gins doing interesting things with pepper, citrus, herbs, and other botanicals. If you are bored of classic London Dry, going in that direction can be really fun. The domestic producer Laizhou also has some pretty interesting expressions. 2.2 Rum Rum is not the category I know best, so I am not going to pretend otherwise. I will just explain how I buy it. For white rum, I mostly care about mixing. For dark rum and aged rum, that is when I start paying more attention to flavor and sipping quality. Bottles I recommend: Bacardi Carta Blanca: solid for Cuba Libres, Mojitos, and Daiquiris. Great beginner white rum. Around 60 RMB. Bacardi Carta Negra: darker, sweeter, with more caramel notes. Around 80 RMB. Plantation Original Dark: if you want something thicker, sweeter, and more spice-driven in the dark rum category, try this. Around 150 RMB. Havana Club 3 Años: excellent for cocktails, very good value. Around 70 RMB. Havana Club 7 Años: if you want to start sipping aged rum, this is much more worth slowing down for. Around 125 RMB. My rum advice is simple: do not overcomplicate it at first. One bottle of white rum for cocktails, one bottle of aged rum you are willing to sip once in a while, and you can already do a lot. 2.3 Whisky Two things happen all the time with whisky. One, someone gives a beginner something way too smoky, too strong, or too aggressive and scares them off immediately. Two, beginners themselves try to jump straight into the deep end and end up buying a bunch of bottles they do not actually enjoy drinking. So I want to keep this practical. Bottles I recommend: Dewar’s White Label: a very standard budget bottle, great for highballs. Around 70 RMB. Ballantine’s Finest: easy enough, not amazing, not terrible, and unlikely to go badly wrong. Around 70 RMB. Glenfiddich 12: classic beginner single malt. I am very comfortable handing this to someone who is just getting into whisky. Around 210 RMB. Cutty Sark: smooth blended Scotch, easy to drink, beginner-friendly, cheap, and generous in volume. Around 75 RMB. Talisker 10: sea breeze and smoke are both very obvious. People who love that profile really love it, but beginners should be careful. Around 180 RMB. The Balvenie 12: rounder, softer, very comfortable to drink, with lovely honey and cinnamon notes. A really nice sherry-cask style whisky. Around 400 RMB. Ardbeg 10: if you want something heavier and wilder, this is iconic. A proper peat monster, smoky, medicinal, salty, with seaweed and then a creamy, honeyed finish. Bruichladdich The Classic Laddie: beautiful bottle, not a boring whisky at all, and definitely has presence. It is 50% ABV but still fairly approachable, with floral, citrus, and toasted oak notes. Around 430 RMB. Glenfiddich 15: if you want to raise your budget a little, this is also very safe. Around 300 RMB. Almond, cinnamon, ginger, and a solid sherry-cask style. Macallan 12: classic premium option, easy to accept both as a gift and as a personal bottle. Around 580 RMB. Royal Salute 21: if you want a softer, more polished blended whisky, I would gladly recommend it. Around 700 RMB. Hibiki Japanese Harmony: one of the most widely accepted Japanese whiskies, elegant in style, bright and refined. Around 750 RMB. Miyagikyo Single Malt: very different from Hibiki, but also worth trying. Stronger presence, with creamy toffee-like notes. Harder to find. One thing I do not really want to push is Chivas. That is not because it is terrible. I just personally get a slightly artificial note from it that I do not enjoy. With alcohol, dislike is dislike. There is no need to force yourself. And if all you want is something for soda or a daily highball, do not make whisky more serious than it needs to be. First solve the problem of finding something you can actually drink comfortably. Then later you can start talking about peat, cask strength, terroir, and all that. 2.4 Brandy and Cognac Let me be clear about my bias here: I am very much on Team Rémy Martin. That is not because other houses are bad. It is just that, for me, Rémy Martin consistently feels rounded, comfortable, and polished in a way I really like. Bottles I recommend: Rémy Martin VSOP: very dependable, very suitable for someone just getting into Cognac. Around 400 RMB. Rémy Martin Club: I personally prefer this fuller, rounder style even more. Around 600 RMB. Hennessy VSOP: big name, easy to find, clear style, and very safe for gifting. Around 400 RMB. Louis XIII: if your budget is truly not an issue, then yes, it obviously sits in a very high position. Also, let me correct a common mistake. In the standard grading system: VS means at least 2 years VSOP means at least 4 years XO now means at least 10 years So no, XO is not something you should casually describe as four or five years. That is simply inaccurate. 2.5 Vodka I am very practical about vodka. For me, a lot of the time its main job is to provide clean alcohol without getting in the way. So authenticity matters more than mythology. If you are making cocktails, reliability and price come first. Bottles I recommend: Absolut Original: famous, recognizable, and actually useful. Around 80 RMB. Smirnoff Red Label: cheap, big-volume, and more than enough for basic cocktails. Around 30 RMB. Kirkland Signature Vodka 1.75L: if you make cocktails regularly and just need alcohol on hand, this is really cost-effective. Around 70 RMB. Belvedere Vodka: if you want to go a little more upscale, it does feel smoother and is widely liked. Around 270 RMB. CÎROC Vodka: if you want something with more floral and fruity character, this is an option. Around 120 RMB. Of course there are differences as you move up in price, but the marginal gain is not always dramatic. Personally, I am not as picky with vodka as I am with some other categories. I just want it to be clean and not drag the drink down. 2.6 Tequila There is one thing I want to correct right away. People often talk casually about “silver” and “gold” tequila. That is not completely wrong in everyday conversation, but the more accurate classification is Blanco, Joven, Reposado, Añejo, and Extra Añejo. Very simply: Blanco is more like fresh spirit and tends to be sharper Reposado starts showing some barrel influence and feels rounder Añejo goes further in that direction and is better suited to slow sipping Bottles I recommend: Jose Cuervo Especial Silver: if you mainly want tequila for Margaritas or Palomas, this kind of silver or blanco bottle works well. Around 80 RMB. Jose Cuervo Especial Gold: if you want something rounder and sweeter, the gold or joven route makes sense. Around 80 RMB. Olmeca Blanco: very common beginner bottle, and generally hard to mess up. Around 70 RMB. Don Julio 1942: aged tequila at a very high level, warm, expressive, and memorable. Around 1500 RMB. Tequila is not one of my deepest categories, so I do not want to write as if I have spent years specializing in it. But if you ask me how to choose, I would first check whether it is from a proper channel, whether the style is clearly labeled, and whether you want it for mixing or sipping. Do not let the words “gold” and “silver” do all the thinking for you. 2.7 Plum Wine I have strong opinions about plum wine. A lot of bottles that get praised for being “easy to drink” are, in my opinion, just too sugary. They smell nice at first, but then leave your mouth tired and sticky. Sweet does not automatically mean refined, and easy to drink does not automatically mean worth returning to. Bottles I recommend: Choya 3-Year Umeshu: already a very good entry-level plum wine. Less watery, with more aroma. Around 170 RMB. Choya 5-Year Umeshu: this is one I genuinely love. More depth, more mature plum character, more complexity. Sweet but not cloying, with a rich plum aroma and a long finish. Around 550 RMB. Bottles I buy more cautiously: Meijian: I personally find it a little too syrupy. Some standard Suntory plum wines: not undrinkable, but often a bit thin for me. If you really like plum wine, try not to stop at the sweetest and easiest bottles. A good plum wine, at least to me, should not just be sweet. It should also have tartness, maturity, and that slightly deeper plum character that makes it interesting. 2.8 Sake Sake gets oversimplified all the time. A lot of people come away with the idea that a lower rice polishing ratio automatically means a better sake. That is too simplistic. A more useful place to start is with two questions: was brewing alcohol added? was ginjo-style brewing used? Basic distinctions: Junmai styles are made only from rice, koji, and water Honjozo allows a small amount of brewing alcohol Ginjo and Daiginjo refer both to stricter polishing standards and more careful low-temperature fermentation So when you see something like Junmai Ginjo or Junmai Daiginjo, do not panic. It is not trying to impress you. It is just stacking useful information. Bottles I recommend: Dassai 45: very safe beginner bottle, highly approachable, fresh, and nicely rice-forward. Around 180 RMB. Dassai 39: if you already like the Dassai style, this is a natural step up. Cleaner and more refined. Around 300 RMB. Hakutsuru Daiginjo: major brand, easy to buy, and relatively hard to go wrong with. Around 90 RMB. Hakutsuru Tokusen Daiginjo: a more serious step up if you want to explore further. Around 120 RMB. I do not recommend chasing the most expensive number right away with sake. First figure out whether you like ricey flavors, fruity aromas, lighter styles, or fuller ones. Otherwise it is very easy to spend more money and still not really understand what you are drinking. 2.9 Beer I drink a fair amount of beer, so I want to say a little more here. My basic view is simple: everyday lagers and ales are one line, heavier and more intense beers are another. If today you just want something cold and relaxing, do not force yourself into a heavy ale. If today you actually want to taste something interesting, do not spend all your time in the convenience-store yellow-lager section either. Everyday lagers Corona Extra: I have always really liked this one. Crisp, refreshing, and somehow just right when the mood is right. Asahi Super Dry: standard, clean, sharp, and excellent ice cold. Heineken: when you want the global default answer, this is it. Everyday ales, wheat beers, and white beers Vedett Extra White: I really like this one. Nice citrus peel notes and very approachable. Tsingtao White Beer: one of the better domestic options in my opinion. Tasty and affordable. Franziskaner Hefe-Weissbier: well-known German wheat beer, solid reputation. Paulaner Hefe-Weissbier: a very good entry point for German wheat beer, and honestly a classic for many people. Dark beer and stout Guinness Draught / Foreign Extra Stout: if you want stout, you really cannot skip Guinness. Belching Beaver Peanut Butter Milk Stout: very memorable, very dessert-like, with a mousse-like smoothness. IPA and craft beer Shibajingniang Tiao Donghu / Bu Jieshou KPI: I think these are worth trying as domestic IPA entry points. Less punishing bitterness, but still with the tropical fruit character that makes IPA interesting. Shapowei IPA series: I have consistently had a good impression of them. Huo Bufen IPA series: clear flavors, and generally not the kind of thing that becomes an obvious bad purchase. Trappist and heavier beers If you are already shopping in this category, you probably know what you like and do not need me to explain much. Rochefort 6: start here if you want something lighter. Rochefort 10: go here if you want something heavier and more memorable. Also, let me fix one misleading idea while I am here. If you already have high uric acid or recurring gout, beer is not harmless just because it is “pure malt.” Alcohol itself, and beer specifically, can absolutely make that worse. If you are in that group, the safest advice is still to drink less, and definitely not during flare-ups. And yes, I am keeping my own biases. There are some IPAs I genuinely do not want to recommend because I find them rough, tiring, or unpleasant. If I do not like something, I will say so. Drinking does not need fake neutrality. If you want to explore fruit beers or ciders, you can look at some domestic producers like Zhileyuan, Dajiu, or Shancheng. If you want to explore distinctive domestic craft beer, brands like Huo Bufen, Fever, and Niubitang are also worth checking out. 2.10 Rice Wine and Grape Wine When it comes to rice wine, what I currently most like recommending to friends is the kind of thing that feels new, playful, and easy to share. Wine, though, is not a category I want to pretend I can fully guide people through yet. At least not in this version. Bottle I recommend: Nuoyan Sparkling Rice Wine: fun, fresh, shareable, and a bit unusual. You do need to drink it quickly once opened. Slightly expensive at around 50 RMB a bottle. As for red and white grape wine, I would rather be honest: I do not know enough yet to recommend bottles responsibly. Knowing where your understanding stops is better than pretending to be an expert. --- Cocktail Tools There are two classic mistakes people make with cocktail tools. One is having nothing and expecting to make bar-quality drinks immediately. The other is buying half a bar before they can even make three drinks properly. My advice is always the same: build the chain first, then add slowly based on what you actually drink. 3.1 Must-have basics A shaker: beginners should start here. It is intuitive and practical. A jigger: do not skip this. Cocktails are not made by guessing. A bar spoon: essential for stirred drinks. A hand citrus press: in a lot of cocktails, fresh citrus matters more than people think. Basic glassware: start with highball glasses and old fashioned glasses. 3.2 Buy these if you want to keep going A Boston shaker: once you are actually serious about making drinks. A Hawthorne strainer: usually goes with the Boston shaker. A mixing glass: great for Martinis, Manhattans, and Negronis. Pour spouts, ice tongs, muddlers, frothers: not essential, but nice to have. 3.3 Useful liqueurs and supporting ingredients Cointreau: great for Margaritas and Sidecars. Sweet vermouth / dry vermouth: foundational for a lot of classics. Campari: essential for Negronis. Coffee liqueur: useful for White Russians and Espresso Martinis. Baileys: good if you like creamy dessert-like drinks. Malibu: coconut liqueur, very summer-friendly. St-Germain: elderflower, fragrant and refreshing. Simple syrup, grenadine, mint syrup, Angostura bitters: basic support kit. Tonic water, soda water, cola, juice, lemons, limes, olives, salt, black pepper: these disappear faster than you think. My suggestion is simple: decide on the five or six drinks you want to make consistently, and then buy backward from there. Do not buy all the gear first and then wonder what to do with it. --- Small Bars in Kunshan This section is completely my own map. I cannot promise it will stay current forever, but it is based on real experience. With bars, the atmosphere, the bartender, and whether smoking is allowed really do affect whether the place feels worth it in the end. 4.1 Hideout If you ask me for my top small bar recommendation in Kunshan, I would still say Hideout. The best thing about it is that you do not need to pretend to know anything. You can just tell the owner what kind of taste or flavor profile you want, and they can usually make something that fits. That matters a lot. The atmosphere is also genuinely good. It is not too noisy, sitting at the bar feels comfortable, and it is non-smoking. That alone earns a lot of points from me. If I want to seriously drink cocktails, this is still where I would go first. 4.2 Baize I would put Baize second. Its classics may not be more complete than Hideout’s, but some of its signature creations are memorable. If you have already tried some of the standard classics and want something more house-driven and creative, it is worth a visit. That said, I should mention one thing in advance: it is not non-smoking. For some people that is a real downside. If that matters to you, keep it in mind. 4.3 Xu Defa Vegetable Shop I would put this one in the “go if you want creativity” category. It has some reputation, and the bartenders do have ideas. If you are not just looking for a perfectly stable classic and want something more inventive, it is worth checking out. The atmosphere is nice too, and the owner is a good person. 4.4 Baoyi Cigars This is not a place I personally recommend much. The reason is simple. First, the cigar and smoke atmosphere is built into the place. Second, I have not been that satisfied with the actual drinks there. If you really like that kind of venue, that is one thing. But if your goal is simply to drink well, I would not rank it high. --- Things to Keep in Mind When Drinking This part matters more than anything above about what to buy. Alcohol can be enjoyable, but the first priority is still that you are okay, your friends are okay, and everyone can still function like a normal human being the next day. 5.1 Eat before you drink Drinking on an empty stomach is not cool. It just makes you get drunk faster and feel worse faster. Especially if you already do not feel great that day, or your stomach is not in good shape, do not push it. Eat first. That works better than almost any so-called trick. Also, alcohol is not low in calories. If you are trying to lose weight, manage your body, or simply stay functional the next day, do not tell yourself “I did not eat much today” while drinking all your calories instead. 5.2 A light buzz is the sweet spot For me, the best state is always a light buzz. A little warm, a little more talkative, a little more relaxed, but still fully aware of what is going on. Once you start getting sleepy, floaty, nauseous, or physically unstable, that is not the stage where “one more drink will make things better.” That is the stage where you should stop. A lot of trouble does not start with the first two drinks. It starts at the point when you should have stopped, but still think you are doing fine. 5.3 There is no shortcut for a hangover The most reliable hangover treatment is boring: water food rest time Milk or yogurt can sometimes make your stomach feel a little better, but do not treat them like miracle cures. And there is one piece of advice I do not recommend at all: drinking again the next day to “suppress” the hangover. Yes, a lot of people have heard of it. No, I do not think it is worth encouraging. If your body already feels bad, let it recover. Do not drag the damage out longer. If someone is vomiting badly, confused, clearly dehydrated, or having chest discomfort, do not try to tough it out. Get help. Go to a hospital if necessary. 5.4 Group safety matters more than drinking hard Do not leave a drunk friend alone in a bar. And do not leave your own drunk self to chance either. Who is still sober enough to help, how everyone is getting home, whether someone is keeping an eye on the person who drank too much, these things are not mood killers. They are what make a night out safe enough to enjoy in the first place. And yes, “do not drive after drinking” is cliché. It is cliché because it matters. 5.5 Be responsible for yourself, and for other people Alcohol is not a free pass. If you drink, you are still responsible for what you do. If you can stay rational, great. If not, at least stay quiet. Do not turn a fun night into a mess that someone else has to clean up. And if you are taking medication, or if you have stomach problems, liver issues, high uric acid, gout, or anything similar, be much more cautious with alcohol. Do not gamble with your body just because you feel like “one time should be fine.” --- Closing At the end of the day, I still hope drinking comes back to something simple: enjoyment, relaxation, learning your own taste, and learning your own limits. Knowing how to drink with awareness matters more than drinking a lot. Knowing when to stop matters more than drinking hard. That, to me, is what “not a drunk, just a researcher” really means.