Esquire’s Guide to Korean Alcohol

Hello, again! It’s been a fairly long hiatus since the last post but there was not much newsworthy to report. Until, that is, the recent article on Korean sool in… Esquire?! Is this the tipping point? Has sool arrived in the US? Until Korean alcohol brewing parallels the kimchi-making craze that stormed places with such urbane names as Park Slope, The Mission, and Wicker Park, the answer is definitely “Who knows?” Suffice it to say, an article in Esquire is yuuuge stuff for the sool world and maybe someone will take a chance on the next big thing. Excerpts from Sonja Swanson’s Esquire article:

If you’ve ever gone out for Korean barbecue or watched Anthony Bourdain’s excursions to Seoul, you’re familiar with the requisite green bottle soju and fizzy, mild beer drank between mouthfuls of grilled meat. But there’s a quiet renaissance underway on the peninsula that is reviving traditional rice brewing, a centuries-old practice that fell by the wayside during Korea’s tumultuous 20th century…

Korean traditional rice brewing is just starting to make inroads here in the United States. Girin restaurant in Seattle and Hana Makgeolli and Mākoli in New York are brewing up takju, while Tōkki Soju distills a smooth, airy soju over in Brooklyn. But if you’re headed to Korea—especially with the 2018 Winter Olympics coming up in PyeongChang—get ready to drink, because this is your list of essential Korean rice brews. Pick them up in the duty free or a local soju seller near you.

Swanson’s article goes on to feature Midam’s Yeonyeob Saeng Takju, Sansoo’s Homo Ludens, Baesangmyun’s Neurin Maeul, Jaheehyang’s Gookhwaju, and Pungjeong Sagye Chun among others.

Read the whole Esquire article here.

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