Hwayo was created in 2003 by the renowned Korean food culture brand Kwangjuyo which was wrestling with the absence of high quality soju that could proudly be served at the Michelin 3-Star restaurants. They paired with two master blenders to modernize and popularize the 700-year old tradition of fine artisanal soju making in Korea. Since then, Hwayo has won numerous awards like the Monde Selection Gold, IWSC, and 7 consecutive years of Korean Alcoholic Beverage Awards. Their spirits are served in many Michelin Star restaurants around the world (New York, London, Seoul, Hong Kong, etc.).
Hwayo Soju is available in several different varieties, each with its unique flavour profile. The number after “Hwayo” denotes spirit’s ‘the alcohol percentage.
- Hwayo 25 Premium Soju (flagship)
- Hwayo 41 Premium Soju (flagship)
- Hwayo 53 Premium Soju
- Hwayo X Premium Rice Whisky
- Hwayo 17 Premium Soju
Hwayo’s clear spirits are made from 100% top quality Korean rice grown in the Yeoju region. This area has a long history of cultivating rice for Korean royalty, making it an ideal source for Hwayo’s rice-based spirits.
To add further depth of flavor to their clear spirits, Hwayo ages them in Onggi pots, which are microporous clay pots traditionally used in Korea for a variety of purposes, from aging liquor to fermenting kimchi and gochujang (Korean hot sauce). These pots are stored in an underground facility where music is played to the spirits, providing subtle vibrations that are said to help the spirits mature in the pots.
In addition to their clear spirits, Hwayo also offers a rice whisky called X Premium. This elegant and clean whisky is aged in both virgin white barrels and ex-bourbon barrels, resulting in a balanced flavor profile with low astringency. Its taste is reminiscent of Canadian whisky, with notes of oak, vanilla, and unripened green fruit peels. The whisky has a long finish with hints of mint and cucumber, making it a refreshing and interesting option for whisky lovers.