#66. Baekryun Cultured Wild Ginseng Makgeolli (백련장수 배양근 산삼 막걸리)

Made by Baekryun Jangsoo, ‘Wild Ginseng’ Makgeolli has a particularly strong ginseng taste and smell which can be slightly overpowering at first. It sounds like it would be tough to drink but is actually incredibly smooth and refreshing although definitely only a one-bottler. The smell is so strong that you can actually smell the ginseng as you are shaking the bottle. It’s probably not a makgeolli that everyone would like but I definitely recommend trying it, especially on a hot and humid night. Continue reading #66. Baekryun Cultured Wild Ginseng Makgeolli (백련장수 배양근 산삼 막걸리)

#65. Udo Peanut Makgeolli ( 우도 땅콩 막걸리)

I think I had my opinion on peanut makgeolli ruined a few years back when I had a particularly bad bottle and so was actually surprised by how much better this tasted that I thought it was going to be. It tastes like actual roasted peanuts like the ones you find in both Hofs (Korean pubs) and restaurants whereas some other peanut rice wines tend to be add way too much sweetener in order to make them taste less “nutty”. There is very little carbonation which in turn makes it really easy and refreshing to drink. Continue reading #65. Udo Peanut Makgeolli ( 우도 땅콩 막걸리)

#63. Baekryun Snow Makgeolli (백련장수 막걸리)

 

Baekryun ‘Snow’ Makgeolli is a light and smooth rice wine that is really easy to drink a couple of bottles over the course of a night. It is made using the white lotus flower and so does have a little bit of a bitter aftertaste but nothing that would make you winch or think twice about having another cup. It has almost no carbonation so it doesn’t bag you up quickly and is safe to give a proper shake to before opening. It was selected by ex-President Lee Myung-bak as the official ‘makgeolli of the Blue House’. Continue reading #63. Baekryun Snow Makgeolli (백련장수 막걸리)

#62. Hansan Mosi Makgeolli (한산 모시 생 막걸리)

 

When you see the label you instantly imagine the a unique tasting makgeolli lies in wait for you but, unfortunately, it’s kind of generic tasting despite the herb being added. It is a little more carbonated than expected and that first pour can end up more like an explosion.  It is slightly thicker than most off-the-shelf rice wines but it is still light enough to drink easily. The taste is a little bit sweet and sour with the sweetness probably being stronger, which as I mentioned was surprising given it’s made form the herb/plant. It is perfect to during or after a hike and I had a bottle while walking along the stream near my house. Continue reading #62. Hansan Mosi Makgeolli (한산 모시 생 막걸리)

#61. Daedaepo ‘Blue Label’ Makgeolli (대대포 고급 막걸리)

Packaged more like a bottle of Johnnie Walker whisky than a makgeolli, Daedapo looks like it would be a really good drink for a special occasion but in reality it is pretty watery and is overly sweet, perhaps due to the honey that they use. It has slight carbonation on the first shake so best be careful. It does have a quite strong smell which almost convinces you that it might have a stronger taste to match the aroma but unfortunately the taste is weak and there’s not really much about the makgeolli that lives up to it’s bright and almost arrogant packaging. Continue reading #61. Daedaepo ‘Blue Label’ Makgeolli (대대포 고급 막걸리)

#60. Pocheon Black Bean Makgeolli (포천검은콩 막걸리)

I’d only tasted one black bean makgeolli before this one and it was nutty and easy to drink so I was looking forward to having another as, generally, I like Pocheon rice wines. Unfortunately this one is a really sour tasting makgeolli not like Seobaeksan (review here) and is quite difficult to drink, which is saying a lot coming from a Scotsman. I will give it a little benefit of the doubt as it is pasteurized and so has a long shelf-life which may have affected the flavour slightly, but even my football team winning wasn’t enough to sweeten the taste. Continue reading #60. Pocheon Black Bean Makgeolli (포천검은콩 막걸리)

#59. Cheonan Makgeolli (천안 막걸리)

Cheonan is not exactly famous for too many things but it’s makgeolli is up there with some of the best. No trip to the satellite city is complete without returning with some of their local produce with the beautifully pink labelled Cheonan Makgeolli being both easy and essential to find. Allegedly made with bedrock water from Heuksoengsan, a local mountain in Cheonan,  it is a light and refreshing rice wine which is really easy to drink and if you drink one bottle you are more than likely to want 2 or 3, at least that’s the excuse I used for almost missing the train back to Seoul. Like most of the best makgeolli it is best consumed quickly after you buy it as it doesn’t have a long shelf-life. Continue reading #59. Cheonan Makgeolli (천안 막걸리)

#58. Chilgapsan Deodeok Makgeolli (질갑산 더덕 막걸리)

 

Produced near Chilgapsan Mountain in the 충청남도 area, Dodeok Makgeolli has quite a thin body but what is might lack in ‘thickness’ it definitely makes up for in taste. It has both a strong aroma and taste and you are left in no doubt that you are drinking something made from a root. The taste is incredibly bitter with you jaws and taste-buds getting exercised with every sip you take. It kind of mad me think about the famous Simpsons episode where the rival village of Shelbyville are resigned to drinking turnip juice after a plot to steal Springfield’s lemon tree fails. That being said Dodeok Makgeolli is a lot more enjoyable to drink than a cup of turnip juice, you just have to prepare yourself for the bitterness. Continue reading #58. Chilgapsan Deodeok Makgeolli (질갑산 더덕 막걸리)

#57. Craftroot Snow IPA (설 IPA)

For a long time Koreans were subjected to pretty bland beers and were turning, for the most part, to Japanese and Chinese beers for something that tasted of more than just the local tap water. One of the companies that emerged from this need for something more was Craftroot and with them they brought the exceptional Snow IPA which has got to be one of the best craft beers in Korea.  Snow IPA is not as strong as a lot of IPAs can tend to be and has more of a softer and more mellow feeling, which makes it easier to drink several cans in the one sitting. It has a slightly fruity aftertaste and is a little ‘hoppy’, like a West Coast IPA, but would definitely be my ‘goto’ IPA if only it was available in CU. Continue reading #57. Craftroot Snow IPA (설 IPA)

#56. Baekryun Corn DongDongJu (백련장수 옥수수 동동주)

The Baekryun Brewery has won several awards for their makgeolli and their Corn DongDongju is another good addition to their ever-growing menu. It has almost zero carbonation and is a little bit heavier than the Baedoga version I reviewed here. It is a little bit sweeter than I was expecting but nothing too strong that would stop you wanting to drink the rest of the bottle. It has an fantastically bright yellow colour which really does make you feel as if you are drinking something more like a corn milkshake, thankfully no such thing exists…..although I’m sure Korea has thought about it. Continue reading #56. Baekryun Corn DongDongJu (백련장수 옥수수 동동주)