Ki One Collaborates with Edward Lee
Unveils the World’s First Red Pepper Cask
First Single Malt to Apply Korean Ingredients to the Cask Process
K-Whisky Moves Beyond Experimentation to Identity Formation
Ki One, the first single malt whisky distillery in Korea, has appointed world-renowned chef and whisky writer Edward Lee as its brand ambassador and unveiled the world’s first “Red Pepper Cask” whisky. This unprecedented attempt to infuse the spicy flavor favored by Koreans into spirits marks a shift for Korean whisky from proving its existence to establishing its unique identity.
On December 16, Ki One held a press conference at the RYSE Hotel in Seoul to officially launch its limited-edition collaboration product, the “Ki One Red Pepper Cask.” This whisky is crafted by re-maturing the original spirit in oak barrels seasoned with domestically grown red peppers. This method has never been tried anywhere else in the world. The collaboration is significant as it aims to translate Korean flavors into a globally accessible language by incorporating Korean ingredients into the traditional “cask” process of whisky making.
(From left) Andrew Sand, Ki One Master Blender, Edward Lee, Chef, and Do Jeonghan, CEO of Ki One, are posing for a commemorative photo at the launch event of the "Ki One Red Pepper Cask." Provided by Ki One
Not Just “Spicy Whisky”: Korean Nuance Designed Through the Cask
The unique aspect of the “Ki One Red Pepper Cask” lies in how the peppers are used. Instead of infusing the whisky directly with red peppers, the oak barrels are first seasoned with hot water and domestic red peppers, then the peppers and water are removed before the original spirit is re-matured in the cask. In other words, the flavor is imparted to the barrel, not the spirit itself.
Do Jeonghan, CEO of Ki One Whisky, explained, “Our goal was not to make a whisky dominated by pepper flavor, but to design a Korean nuance through the cask. The focus was on balance, not spiciness.” In fact, the Red Pepper Cask features a profile where the sweetness of fruit, vanilla, and malt comes first, followed by a subtle spicy finish. Chef Edward Lee also commented, “The star of this whisky is not the pepper, but the balance. It remains whisky from start to finish, with a Korean kick appearing at the end.”
This is also why Ki One chose Edward Lee as its ambassador. As a chef for state banquets at the White House and author of “Bourbon Land,” he is a rare figure who can speak authoritatively about both food and whisky. CEO Do said, “Edward Lee is someone who has broken boundaries through cooking and explored spirits through writing. He is the right partner to compellingly communicate the story of Korean whisky overseas.”
This collaboration is less about joint product development and more about a communication strategy for how Korean single malt should be understood in overseas markets. In fact, Ki One has identified the United States, in addition to Korea, as a key target market for the Red Pepper Cask and has allocated a portion of the limited stock for the US.
The Red Pepper Cask will be produced in a limited run of about 1,500 bottles. Notably, it is released as a cask strength product with an alcohol content of 57.5%. While diluting it to around 40% would increase the number of bottles available, Ki One chose not to do so. CEO Do stated, “From a sales perspective, dilution is advantageous, but if the flavor is compromised, the whisky loses its meaning. We believe that upholding craftsmanship is what builds a brand in the long run.” This is seen as a strategic move to establish Ki One’s identity in the eyes of international judges and whisky enthusiasts, rather than simply aiming for a quick sell-out.
“Expanding Whisky as Cuisine”: K-Whisky Goes Hand-in-Hand with K-Food
Chef Edward Lee is taking a commemorative photo at the press conference celebrating the launch of the Ki One Red Pepper Cask. Photo by Ki One
At the event, Edward Lee presented pairings of the Red Pepper Cask in cocktails, as well as tteokbokki with kimchi sauce and fried chicken. He said, “There’s a perception that spicy food overwhelms whisky, but when spicy whisky meets spicy food, it actually creates balance. I would like to introduce this whisky alongside Korean cuisine in the US as well.”
This represents an attempt to reposition whisky not just as a spirit for solo tasting, but as a part of gastronomic pairings. It is also a strategy to explain K-whisky within the global spread of K-food.
The collaboration between Ki One and Edward Lee is expected to continue, with at least one or two more projects planned for next year. The key is not simply what ingredients to add, but how to consistently express Korean ingredients, climate, and palate within the cask framework. As these experiments accumulate, the “Ki One style” will become even more distinct.
The Red Pepper Cask is significant as the first time Korean whisky has incorporated Korean ingredients into the traditional whisky-making process and translated them into a global language. It may also mark a turning point, as the expansion strategy is being crafted through a storyteller who can communicate effectively overseas.
The Ki One x Chef Edward Lee Edition can be pre-ordered on a first-come, first-served basis through the GS25 convenience store’s smart alcohol order system, “Wine25Plus,” and picked up at nearby GS25 or GS The Fresh stores. The price is 198,000 won per 700ml bottle. It is also scheduled to be released at GS25 offline stores in January next year.
© The Asia Business Daily(www.asiae.co.kr). All rights reserved.
