Makgeolli On the Rock, Baekgeolli You're the First

'Baek Jong-won Makgeolli' Baekgeolli, Let's Drink It More Deliciously

Baek Jong-won, CEO of The Born Korea, has launched Makgeolli. The name of the Makgeolli is ‘Baekgeolli’. It was made at ‘Baeksuldoga,’ a small brewery located in downtown Seoul. It is a Samyangju Makgeolli made through a process called ‘deotsul,’ where rice and nuruk are fermented to make alcohol, and then rice and nuruk are added twice more.

The price is 8,500 KRW per 350ml bottle. The alcohol content is 14%. It is more expensive and has a higher alcohol content than Makgeolli available at convenience stores or supermarkets. There is a reason for this. It is made with rice from Yesan, Chungnam, not imported rice, and no water was added during the brewing process. In short, Baekgeolli is pure Makgeolli made from domestic rice.

Before drinking, I examined its appearance. Instead of the plastic bottle commonly associated with Makgeolli, it is contained in a glass bottle. The dark-colored label on the bottle adds a luxurious feel. The label is printed in red with the phrase ‘Fresh Makgeolli to be mixed with ice.’

There are various ways to enjoy Baekgeolli. You can drink it straight, on the rocks with ice, or diluted with water. Drinks commonly mixed with Makgeolli, such as yogurt or cider, are also okay.

First, I tasted Baekgeolli on its own. Compared to regular Makgeolli, it was quite thick, more like soybean milk than Makgeolli. The taste was also intense. It seemed like drinking only the bottom part without shaking the Makgeolli. Unlike other Makgeolli, it had no carbonation and less artificial sweetness. Instead, there was a subtle sweetness and acidity from the rice. The texture was thick like yogurt, and the flavor was quite strong, so it might take some time to get used to drinking it straight like regular Makgeolli.

Baekgeolli is said to taste best when drunk with ice. After trying it with ice, I immediately understood why the phrase ‘Fresh Makgeolli to be mixed with ice’ was written. Unlike regular Makgeolli, which tends to become bland when ice is added, Baekgeolli offered a much richer flavor when diluted with ice.

When drinking Baekgeolli without ice, the strong taste of the Makgeolli concentrate and the high alcohol content were quite intense. However, adding ice made the taste and texture very smooth. As the ice melted, the alcohol content slightly lowered, and the flavor of the rice became more pronounced. The taste and aroma were not overwhelmingly strong, making it easy to savor without burden, and it left a pleasant aftertaste.

If you want to drink it milder and smoother, try mixing it with cold water. A ratio of about 7:3 or 8:2 between Makgeolli and water is recommended. The aroma is so strong that even when diluted with water, it does not disappear. If the yogurt-like texture feels heavy and you prefer a lighter, more flowing texture like regular Makgeolli, mixing with water is highly recommended. You can enjoy it with the aroma intact but with a lighter, less thick texture.

How about Mak·sa made with Baekgeolli? I mixed Makgeolli and cider in a 2:1 ratio and stirred well. While the original Baekgeolli without carbonation and with a rich flavor felt dignified, Mak·sa made with Baekgeolli is much more refreshing and crisp. Since Baekgeolli itself has a slight acidity, it tastes much more tangy than Mak·sa made with regular Makgeolli. For those who want to enjoy Baekgeolli in a tangy and refreshing way or beginners to Makgeolli, Mak·sa is the way to go.

Lastly, I mixed Baekgeolli with yogurt in the same 2:1 ratio as Mak·sa. Unlike Mak·sa, it is sweeter rather than refreshing. It is not the light sweetness typical of yogurt Makgeolli but rather slightly heavy and thick. The subtle sweetness of rice in Baekgeolli is completely overshadowed by the taste of yogurt, but for those who like sweet Makgeolli, it is not a bad option. For a more unique experience, you can freeze the Baekgeolli mixed with yogurt slightly and enjoy it as a slush.

Baekgeolli has a high entry barrier due to its unique taste, texture, and high alcohol content, but its appeal lies in the fact that it can be enjoyed in various versions according to personal preference. If you plan to try Baekgeolli, refer to the methods introduced today and enjoy it. If you know a tastier recipe, please contact Drincut Instagram.

Photo by Kim Bomi