The Father of 'Chum Churum' (A Korean Soju) Challenges with K-Oak Barrel Aged Soju
Creatrip Team
9 months ago
Taehwan Kim, a leading researcher at the Korea Food Research Institute, has pioneered the aging of Korean spirits using oak barrels made from Korean oak trees. He believes that the quality of spirits aged in these barrels can match those aged in barrels from other countries. Kim, one of the first Koreans to obtain a PhD in distillation from Heriot-Watt University in Scotland, was involved in creating the soju brand 'Chum Churum.' He emphasizes the value of aging in diversifying and enhancing the Korean liquor industry. The use of Korean oak in whisky and soju could create economic and social benefits by revitalizing the industry and utilizing local resources. The project also investigates the suitability of domestic oak species for producing aging barrels, drawing comparisons with international oak barrels.
