Korean Single Malt Whisky, 'Red Pepper Cask'

• Limited edition cask strength single malt whisky produced by The Ki One Distillery in Namyangju, South Korea
• Produced in collaboration with internationally renowned chef Edward Lee
• Distilled from 100% unpeated malted barley
• Fermented for a minimum of 120 hours in stainless steel
• Double distilled in Forsyths copper pot stills
• Aged for a minimum of 3 years in a combination of new American oak and ex–bourbon barrels seasoned with gochu (Korean red chili peppers); non-age statement
• No added coloring
• Non-chill filtered; bottled at a cask strength of 57.5% ABV

Crafted in collaboration with chef, author, and Ki One Ambassador Edward Lee, this experimental single malt whisky takes The Ki One Distillery’s aim to capture the savory, sweet, and spicy flavors of gochujang one step further. New American oak casks and ex–bourbon casks were seasoned with gochu by stuffing them with locally grown red chili peppers and filling them with hot water. After several months, the casks were emptied and filled with Ki One’s new make single malt and left to age for over three years. The resulting whisky is fruit-forward, bursting with candied pepper and brown sugar with a warming effect that somewhat numbs and tingles the palate like Sichuan peppercorn or prickly-ash.