Koreans have developed a unique way of enjoying whiskey, and it has become increasingly popular among the younger generation. One of the most common ways Koreans drink whiskey is by mixing it with soda, creating a refreshing cocktail known as the highball.
The highball cocktail typically consists of whiskey and soda water, with the ratio of whiskey to soda varying depending on personal preference. It is often served over ice in a tall glass, making it a perfect choice for a refreshing drink on a hot summer day. The combination of the whiskey's rich flavors and the effervescence of the soda creates a delightful and easy-to-drink cocktail.
I remember my first experience with a highball in Korea. It was a warm evening, and I was out with a group of friends at a trendy bar in Seoul. I ordered a highball, curious to see what the hype was all about. When the drink arrived, I was pleasantly surprised by how light and refreshing it tasted. The whiskey added a pleasant warmth and depth of flavor, while the soda water brought a sparkling and invigorating touch.
Another popular way Koreans enjoy whiskey is by mixing it with beer, creating a concoction called somaek. Somaek is a combination of soju, a traditional Korean distilled liquor, and beer. Soju is typically clear and has a relatively low alcohol content, making it a versatile spirit that blends well with other alcoholic beverages. When mixed with beer, the result is a flavorful and easy-to-drink cocktail that is often enjoyed at social gatherings and outings.
I recall attending a barbecue party with my Korean friends, and somaek was the drink of choice for the evening. We would take a shot of soju and drop it into a glass of beer, creating a fizzing reaction. It was a fun and lively way to enjoy the evening, with everyone eagerly preparing their own somaek concoctions and sharing them with one another.
In addition to these mixed drinks, many Koreans also appreciate the taste of whiskey on its own. Whiskey tasting has gained popularity, with bars and establishments offering a wide selection of whiskies from various regions around the world. This has allowed Koreans to explore different types of whiskey and develop a discerning palate for this spirit.
When it comes to drinking whiskey neat, I have observed Koreans taking their time to savor and appreciate the flavors. They often hold the glass up to the light, observing the color and clarity of the whiskey. They then take small sips, allowing the whiskey to coat their palate and savoring the intricate flavors and aromas. It is a mindful and contemplative way of enjoying whiskey, appreciating it as a sophisticated and complex spirit.
Koreans have embraced whiskey in various forms, from mixed drinks like highballs and somaek to enjoying it neat. The younger generation, in particular, has developed a taste for whiskey through these innovative and refreshing concoctions. Whether it's a casual night out with friends or a more formal whiskey tasting event, Koreans have found their own unique way of enjoying this beloved spirit.