Latest news with #craftdistilling
Forbes
6 days ago
- Business
- Forbes
Whiskey Of The Week: Oaklore North Carolina Rye — Port Cask Finish
Whiskey is distilled nowadays in all 50 states — legally, that is — which is kind of crazy when you consider that less than 25 years ago, even my home state of New York was fighting for the right to be able to do so. The last 10-15 years have been a golden age for regional craft distilling, and if you're looking for peated Maine single malt, oat whiskey from Chicago, or rye from Alaska, it's all out there. I've tried whiskey made everywhere from Mississippi (strong and a little harsh) to Hawaii (they're better at rum), but for whatever reason I'd never tried one from North Carolina. The state actually has a long, rich history of whiskey distilling — it rivaled Kentucky for bourbon capital of the U.S. before booze abolitionists went and killed the industry in 1909, 11 years before Prohibition became the law of the land. As was the case with so many other states, boozemaking was restricted to backwater moonshine stills until the 21st century. Founded in 2017, Oaklore Distilling Co. is middle-aged by North Carolina distillery standards. Photo courtesy Oaklore Distilling Co. North Carolina isn't the distilling powerhouse it once was, but it's making up for lost time. In the last 20 years, several dozen distilleries have popped up throughout the state, making vodka, rum, liqueurs, gins, and of course whiskeys. Oaklore Distilling Co. was founded in 2017 by a trio of friends — two of whom met at the bus stop as elementary school dads, and their distillery/tasting room opened for business in Matthews, just outside of Charlotte, in 2022. It was named Charlotte's best distillery by the Charlotte Observer in both 2023 and 2024, and its Four Grain Bourbon recently won a double gold medal at the 2024 John Barleycorn Awards (full disclosure: I'm a judge for the Barleycorn Awards, but as far as I know I didn't judge any Oaklore products). The Oaklorers' current whiskeys were contract distilled to their own specifications at 'sister distilleries' Southern Distilling Co. in North Carolina and Jackson Purchase in Kentucky. They've just bought 45,000 square feet of warehouse space; for now, their barrels age in the Piedmont region of North Carolina. According to Oaklore, the region is optimal for aging spirits because, and I quote, 'The moderate climate with large swings in daily temperature year-round forces the barrels to breathe deeper and more often, allowing the whiskey to penetrate the grooves at a higher rate.' OK, I'll buy that. The latest in their ongoing Story Series, an annual limited edition where they mess around with various processes of the whiskey-making process, Port Cask-Finished Rye is made from locally sourced grain, aged for 6 years in new #2 and #3-charred American oak, and then finished in San Sebastian port casks from... Florida? Apparently St. Augustine has a winery and they've been making port there for a while, a fact of which I was, perhaps shamefully, unaware. Only 90 bottles have been produced, available for $100 at the distillery or from their online store. The mashbill is 70% rye, 20% corn, and 10% malted barley — the middle ground between 95% ryes from Indiana and barely-legal 51% ryes from Kentucky — and it's bottled at a not-too-harsh/not-too-weak 46% ABV. Based on the intense dark ruby color of the whiskey, I believe their shpiel about Piedmont's ideal aging conditions. On the palate it's a banger, with jammy dark fruit notes kept in check by the rye spice, culminating in a medium, lightly syrupy finish. It's a decadent, luscious whiskey that kept me going back for just one more sip... and another... and what the heck, let's have another glass while we're at it. But while it's easy to drink, that doesn't mean it's simple. There's a lot of flavor to contemplate. As mentioned, only 90 bottles were made, which makes it a bit of a collectors' item. And unlike many of the collectors' items I write up, this one's a mere hundred smackers. For a whiskey of this quality, that's a fair shake no matter how many bottles are floating around.
Forbes
29-05-2025
- Business
- Forbes
The SF World Spirits Competition Crowns The World's Best Flavored Gin
The Flavored Gin Finalists from the 2025 SFWSC Gin has become one of the fastest-growing segments of the spirits market. Within the gin sector, flavored gins have experienced the fastest growth, driven by the global expansion of the craft distilling movement. Four flavored gins and two barrel-aged gins are competing for the title of World's Best Gin in their respective categories at the 2025 San Francisco World Spirits Competition. Below are the backgrounds and tasting notes for the finalists. LIONEST Red Gin is an aromatic gin from Taiwan, produced by LIONEST Distillery. Notwithstanding its name, the gin is clear, not red. Its founder, Anne Scheffer, was a perfumer who reinvented herself as a gin distiller and has gone on to win several major awards for her gins. This modern gin blends fruit and florals while remaining grounded in juniper. The gin's primary ingredients include red rose, cascara, Fuji apple, red peppercorn, juniper, coriander, licorice, orange, Ceylon cinnamon, and roselle. The gin is highly aromatic, featuring pronounced floral and fruity notes on the nose. It presents delicate aromas of rose, apple, orange, spice, subtle juniper, and slightly earthy cascara. On the palate, the gin is smooth and slightly sweet, showcasing floral and fruity notes alongside cardamom and cinnamon spices. The finish is long and slightly sweet, with lingering notes of floral, fruity, and spicy flavors. Stylistically, LIONEST Red Gin represents an Asian-style gin that highlights floral, fruity, and spicy notes while maintaining a distinctive yet subtle juniper character. This style of gin is celebrated for its delicate balance of flavors and its unique approach to gin-making, often incorporating local and unconventional botanicals. Produced by Gervasi Vineyard in Canton, Ohio, this small-batch gin is infused post-distillation with pink peppercorns, offering both spice and gentle warmth. It features a savory, spicy gin profile, rather than the usual floral or citrus-heavy varieties. The nose is aromatic, featuring a floral and subtly peppery backdrop, followed by notes of juniper, citrus zest, spice, and herbal aromas. The gin is savory and spicy on the palate, with a pronounced peppery note, alongside flavors of grapefruit, juniper berry/resin, and a hint of clove and coriander. The finish is long and dry, with mild but lingering peppery notes and a touch of juniper resin. Mermaid Zest Gin is a citrus-infused expression from the Isle of Wight Distillery in the UK. It's part of the award-winning Mermaid Gin range. Locally sourced lemon zest, bergamot, grapefruit, and rosemary are blended over a base of traditional Mermaid Gin. The gin is herbal and aromatic, featuring notes of bergamot, grapefruit peel, rosemary, lemon verbena, and subtle maritime scents. The palate is citrus-forward, showcasing grilled citrus, lemon oil, rosemary, and juniper berries, supported by light floral undertones. The finish is long and flavorful, with lingering notes of maritime, mineral, citrus, and herbal character. This gin is perfect for citrus-forward cocktails. The Big Pickle! Gin from Tree House Distillery in Massachusetts is an innovative gin infused with genuine pickle brine, dill, and savory botanicals. Crafted in small batches, it's designed as a flavor-forward gin for enthusiasts of dirty martinis or briny cocktails. The gin has a briny nose, with aromas of dill pickle, celery salt, juniper, and a hint of earthy white pepper. It's salty on the palate, showcasing pronounced notes of pickle, fresh dill, cucumber, coriander, a hint of citrus zest, and a subtle but pervasive juniper note. The finish is long and savory, leaving a lingering, tangy herbal-saline note. Big Pickle Gin is perfect for dirty martinis or a Bloody Mary. It also makes an intriguing Gimlet! The Aged Gin Finalists from the 2025 SFWSC Sorgin Yellow Gin is an aged version of the original Sorgin Gin, created by the Lurton wine family in Bordeaux, France. It utilizes Sauvignon blanc wine for its distillate and then ages the gin in Sauvignon Blanc barrels. The botanicals include juniper, citrus, violet, and gorse. The 'Yellow' edition introduces complex oak and vanilla notes contributed by the barrel aging. The gin is complex and layered, featuring oak spice, vanilla, dried citrus peel, a hint of grape must, and juniper aromas. It feels smooth and creamy on the palate, showcasing notes of candied lemon zest, white pepper, subtle seasoned oak flavors, and a backdrop of floral botanicals. The finish is long and fruity, with lasting hints of vanilla, pepper, citrus, and a delicate trace of grape must. Cathedral Ledge Distillery, located in North Conway, New Hampshire, crafts this small-batch, barrel-rested organic gin using USDA-certified organic ingredients. Aged for several months in lightly toasted oak barrels, the gin acquires color and layered complexity while maintaining a classic gin botanical core. The gin features classic notes of spices, orange peel, toasted oak, and a persistent yet subtle juniper aroma. It's smooth and creamy on the palate, with noticeable mouth weight, showcasing candied/caramelized orange zest, allspice, juniper resin, vanilla, and various spices. The finish is long, with a mild tannic backbone and lingering notes of citrus, seasoned oak, and herbal botanicals. Flavored gin is at the forefront of expanding the aroma and flavor profile of gin in new and interesting directions. While these gins retain many classic gin botanicals, even if the presence of juniper is often subdued, they also incorporate a variety of unusual, local, and non-traditional botanicals to showcase new and exciting flavor combinations. From briny pickles to red peppercorns and Mediterranean herbs, there is a gin for every occasion and palate.
CNA
25-05-2025
- Business
- CNA
KI One, South Korea's first single malt distillery, is crafting a bold new future for Asian whisky
On the slopes of Namyangju, just 40 minutes northeast of Seoul, a bold new chapter in Korean craft is quietly ageing in barrels. Surrounded by forest and the familiar soundtrack of summer cicadas, South Korea's first single malt distillery is redefining what craft looks like in this part of the world. Inside its hand-hammered copper stills and stacked barrel rooms, KI One is ageing more than whisky — it's maturing a new identity for Korean spirits. This is the home of KI One (pronounced 'kee-won') Distillery. Elegant, bold, and distinctly Korean, KI One has captured the imagination of collectors and connoisseurs not just because it's the first single malt whisky made in the country, but also because the whisky is flavourful, complex, and produced with both technical expertise and emotional intention. 'I used to travel with Japanese or Taiwanese whisky as gifts,' said Bryan Do, founder of KI One, formerly known as Three Societies. 'And one day a friend asked, 'Why not Korean whisky?' That simple question stuck with me.' At the time, the idea of Korean whisky felt almost absurd. South Korea's alcohol culture was — and still is — dominated by soju, beer, and Scotch-style blends meant more for high-volume consumption than connoisseurship. But Do, a Korean-American with a background in craft brewing, saw an opportunity to challenge that. He didn't want to create a novelty bottle; he wanted to build something meaningful — something that would stand shoulder-to-shoulder with the world's best single malts while remaining deeply rooted in South Korean soil and sensibility. The location he chose was Namyangju, a region historically associated with clean air, pure water, and agricultural abundance. For Do and his team, one of the deciding factors was water. 'Our master distiller insisted on a clean source,' Do explained. 'We pump water from two private wells on-site, and it's used at every stage of production — from mashing and fermentation to dilution.' The master distiller is Andrew Shand, a veteran of the Scotch whisky world, who brings expertise from Glenlivet and Speyside. At KI One, he oversees a pair of gleaming Forsyth stills imported from Scotland. But even as the equipment mirrors that of a classic Scotch distillery, nearly everything else has been adapted to South Korea's unique climate and cultural context. 'We utilise a mixture of Korean yeast for our fermentation process and also some Korean malt and Korean oak,' Do explained. Take the fermentation, for instance. While many whisky producers opt for a 48-hour to 60-hour ferment, KI One stretches theirs to 120 hours — doubling the standard and coaxing out a delicate, fruity character. 'We use Crisp maltings from the UK, but we also work with Korean yeast strains,' Do said. 'That combination, plus the long ferment, creates a floral and almost juicy new make spirit.' That spirit is then distilled, cut with precision, and transferred into a variety of barrels for ageing. The barrel programme is diverse: First-fill bourbon casks, Oloroso sherry butts, virgin American oak, wine casks, and increasingly, Korean oak — Quercus dentata, a native species known for its bold, spicy character. 'Korean oak behaves differently,' Do noted. 'It adds this earthy, almost herbal-like note that gives the whisky depth and distinction.' And then there's the climate. 'We get minus 20 degrees Celsius in winter, and up to 38 in the summer,' said Do. 'That's a huge swing — way more than in Scotland or Japan. It accelerates the maturation process dramatically. You get more interaction between the wood and the spirit in a shorter period of time.' This means that while a three-year-old whisky might still taste green in cooler climates, KI One's expressions come out round, layered, and ready sooner than expected. Do originally estimated that their first commercial release would debut in late 2025. Instead, KI One launched at the beginning of 2023, three years ahead of schedule. That first release revealed a bold but balanced character: Floral on the nose, spicy on the finish, with a clean structure and generous fruit notes in between.' It was, in short, not Scotch, not Japanese, but something new. 'If Japanese whisky is like miso — elegant and precise — then Korean whisky is more like doenjang (Korean fermented soybean paste),' Do said. 'Bold, intense, and deeply layered.' This philosophy has resonated especially well with South Korea's younger generation. 'Most of our local drinkers are under 32,' Do noted. 'And we've seen a surprising number of women engaging with the brand. That's huge for whisky.' In a country where whisky was once synonymous with old men in smoky bars, KI One is making it feel fresh — something to share, savour, and take pride in. Beyond the liquid, the packaging and presentation also reflect Korean craft values. One all-Korean edition — distilled with domestic water, yeast, and malt, then aged in Korean oak — was bottled in ceramics handmade by artisans from a historic pottery region. That release sold out in three minutes via lottery. Another upcoming expression is being aged in barrels that previously held bokbunja, South Korea's black raspberry wine. 'The bokbunja edition is now maturing and should be released at the end of this year or next, the whisky will tell us when it is ready. This is an exciting release for us as we are collaborating with a famous Korean traditional spirits maker and will make a uniquely Korean whisky, we think a Korean Sherry whisky!' The branding has also evolved alongside the spirit. While early bottles featured 'KI One' prominently in English, recent releases now lead with the name in Hangul, placing the Korean identity front and centre. The bottles themselves are taller and more sculptural, standing out with quiet confidence on the shelf. It's a subtle but powerful shift: Not whisky from Korea, but Korean whisky — on its own terms. Across Asia, the whisky map is shifting. Taiwan's Kavalan disrupted the industry in the 2010s with its award-winning single malts. India's Amrut and Paul John are earning global praise. Japan, once considered under-the-radar outside Asia until the 2000s, is now a whisky heavyweight. It's only a matter of time, Do believes, before South Korea joins those ranks. 'I think in 10 years, South Korean whisky will be its own category,' he says. 'We'll see more local distilleries, better infrastructure, and our own style — defined by clarity, complexity, and boldness.' Still, Do remains grounded in the day-to-day. One of his favourite personal details about the distillery? 'How good our new make spirit (the spirit before it is aged in barrels) is,' he said. 'In some distilleries, the new make spirit does not have a pleasant taste, but we've made something that tastes great before it even hits the barrel.' On what his favourite expression is, he lamented that it's like choosing which baby to spend time with. 'Lately, it's The Eagle. That's our tribute to the classic single malts I drank when I first got into whisky. But in winter? I reach for our Peated Unicorn edition.' The former was awarded the Silver Medal, while the latter won the Double Gold Medal at the recent 2025 San Francisco World Spirits Competition (SFWSC). View this post on Instagram A post shared by Ki One Single Malt Whisky 기원 싱글몰트 위스키 (@kionedistillery) KI One has already collaborated with ceramicists, winemakers, and traditional soju producers to expand what South Korean whisky can be. 'We're not just creating products,' Do said. 'We're creating a culture around whisky — one rooted in care, community, and Korean identity.' That ethos is perhaps best captured in the Korean concept of jeong, a hard-to-translate word that blends warmth, connection, and emotional generosity. 'It's how we approach everything,' Do explained. 'Not just the whisky, but the way we work, collaborate, and share.' When asked who he'd most want to share a dram of KI One with, Do didn't hesitate. 'My grandparents. They were so influential in my life. I pour whisky at their burial site during holidays, but I wish I could sit with them, pour them a glass, and say, 'This is from Korea. This is from us.''
