What clear liquor is drunk more often than Vodka, Gin or Rum?

The surprising answer is Soju, a Korean distilled spirit with which thanks to many very good Korean friends I have quite a bit of experience. Although it's a bit of a departure from my normal topics, a recent and very informative episode of The Thirsty Traveler got me thinking that it might be a good topic to explore.

Admittedly I have had A LOT of Soju at select celebrations with some of my best freinds in the world, but knew little bout the beverage itself until now. What follows is mostly information collected from The Thirst Traveler and from Wikipedia. But I hope you enjoy learning about this exotic beverage all the same.

Soju is an alcoholic beverage with origins in Korea. The main ingredient is rice, almost always in combination with other ingredients such as wheat, barley, sweet potato, or tapioca (called dangmil in Korean). Soju is clear in color and typically varies in alcohol content from about 20% to about 45% alcohol by volume (ABV), with 20% ABV being most common. Its taste is comparable to vodka, though it is often slightly sweeter due to the addition of sugar in the manufacturing process.

There are two styles of Soju - old style and new style. Old Style Soju is extremely high in alcohol, and as far as I can tell pretty similar to a grappa or something similar. Old Style Soju is made with rice. New Style Soju has more variable contributions, often beginning with rice but also other additions such as tapioca or sweet potatoes. It's probably this mixture of ingredients that makes Soju remind me of Gin more than other "White Liquors".

Along with the mass-produced brands, which are widely available in Korea, there are several regions which are famous for making soju in a more traditional way, with the soju made in Andong being the most famous ( apoint that The Thirsty Traveler episode pointed out). I must say that for me watching elderly Korean women making artisan Soju in Andong as featured on the television program was one of the most truly fascinating things I have ever seen.

Soju is typically consumed in small shot glasses. The traditional toast is "Kombe!" A guest (and host) will often show respect by pouring and/or accepting the shot of Soju with two hands. When drinking with an elder, it is customary to turn your body entirely away and do the shot facing away from this person as a sign of respect.

What to eat with Soju. Again The Thirsty Traveler showed a beautiful recipe. A thin slice of flattened beef is layered with cooked black rice and julienned carrots. It is rolled and tied. The exterior is seared and flambeed in flaming soju, about 30 seconds a side. Set it aside so the jusices stay inside and then slice medallions.

Kombe!