If you are asked to think of a representative Korean alcohol, what comes to mind first? I think soju comes to mind first considering its recent popularity. Soju belongs to distilled spirits.

Distilled spirits refer to high-concentration alcoholic beverages made by distilling brewed liquor that has gone through a fermentation process to separate alcohol. When brewed liquor is heated, alcohol boils faster than water because its boiling point is lower. This evaporated gas is then cooled to become a liquid, resulting in distilled spirits. Korean soju, along with spirits like sorghum liquor, whiskey, gin, and vodka, all belong to distilled spirits.

Korean distilled spirits, soju, are divided into diluted and distilled types. The soju we commonly drink, such as Chamisul and Chumchurum, is diluted soju. Diluted soju is made by continuously distilling colorless and tasteless alcohol, then diluting it with water and adding sweeteners. Distilled soju, on the other hand, includes brands like Hwayo, Andongsoju, and Ilpum Jinro. Distilled soju is made using single distillation, leaving the taste and aroma of the original liquor and without adding sweeteners. Naturally, distilled soju has a deeper flavor.

Therefore, today, I'm going to introduce you to distilled soju, which is made using the distilled method! Distilled soju might be a bit more expensive than diluted soju, and it has a higher alcohol content, so you might feel a little hesitant at first. However, once you get to know its deep aroma and savory taste, you'll be hooked.

Hwayo

Let me introduce you to Hwayo, a must-have when it comes to 'distilled soju'. Hwayo comes in five varieties: 17 degrees, 25 degrees, 41 degrees, 53 degrees, and XP. XP is a product aged in oak barrels for 41 degrees. The most common one is 41 degrees. Although it has a high alcohol content, it is clean and smooth, making it a good choice even for those unfamiliar with distilled soju. Also, those with a high alcohol content like 41 degrees are often made into highballs. Hwayo offers various recipes, so you can try making them yourself!

Gyeoulsoju

Let me introduce you to Gyeoulsoju. This series consists of 'Gyeoulsoju 25 degrees', 'Gyeouljina 35 degrees', and 'Gyeoulsoju 45 degrees'. Today, I'm going to introduce you to Gyeoulsoju 25 degrees. It is said that they use underground mineral water and 100% Cheongyang new rice to brew the liquor in a traditional way. Also, Gyeoulsoju is brewed in winter and completed the following winter, as its name suggests. It is said to have a clean and smooth finish. It goes well with meat or fish dishes, pickled vegetables, fried foods, etc., so I recommend you try it both straight and as a highball!

Sae-ro

If you still feel hesitant about trying distilled soju, why not try Sae-ro first? Although Sae-ro is a diluted soju, it is said that distilled soju has been added to diluted soju to create the taste of distilled soju. It is known for its smooth and sweet taste, with less of the characteristic alcoholic aroma of soju, making it less intimidating and easier to drink. In particular, it is said to be good because it does not have the harsh saccharin flavor of existing diluted soju. I recommend Sae-ro to those who want to experience the taste of distilled soju at a lower price!

Today, we learned about distilled soju among Korean soju. What did you think? I hope to see more good Korean traditional soju. I hope you all enjoy various soju. Anyway, I hope today's post was helpful. Thank you for reading! :)