Season of Ripening Pears: Three Korean Pear Spirits to Savor
Creatrip Team
4 months ago
Three Korean drinks highlight the autumnal pear. PEARE:PLAY in Naju makes Korea’s first perry (pear cider) called "Ije" (Ije: name combining the character for pear and for making, suggesting ‘pear-made’ and ‘let’s enjoy now’), blending local varieties—Singgo, Hwanggeum, Chuhwang—for a crisp, lightly pink, carbonated beverage best served cold in small wine or champagne glasses. LabToBottle in Cheonan produces a pear brandy, "Peerfect Renaissance" (Peerfect), distilled twice from Seonghwan pears and aged with an "active aging" technique to create a smooth, oaky spirit (40%) praised at international competitions; it works neat or in cocktails. Bamba Chi Dolbae Farm in Hongcheon crafts "Kkachi Dolbaejoo," a distilled liquor from native wild pears (dolbae), selecting optimal strains and using long seasonal aging to achieve balanced acidity and fragrant fruit notes; serve chilled (5–10°C) or in small tulip or ceramic cups. Each product emphasizes local pear varieties, artisanal production, and pairing suggestions—light foods for perry, whiskey/brandy glasses for the brandy, and chilled small cups for the dolbae spirit.
