Mako’s makgeolli is just not the identical. “Synthetic flavors aren’t current in Mako,” Buck says. “You are imagined to style the freshest elements.” In reality, Màkku has an earthy richness that reveals an unmistakable freshness.
Màkku is nice however not cloying, and at an accessible 6 p.c alcohol by quantity, it is a bit stronger than beer. There is a freshness to Màkku, in addition to the earthy yogurt taste and velvety consistency that balances it out. It is available in a model with out added flavors, however the most well-liked are the flavored varieties — passionfruit, raspberry, and mango — made with pure cane sugar and contemporary fruit puree. Mashed meals sometimes give white makgeolli completely different pastel colours that seem when the drink is poured right into a cup – one thing to concentrate on in case you resolve to not drink it straight from the can.
Earlier than founding Sool, the corporate that makes Màkku, Buck labored for Anheuser-Busch, the main brewer in america. The corporate could have her journey the world to establish developments in natural and fermented drinks. Buck says the job was an ideal match with what she already does whereas touring. “All I love to do is uncover cool bars. Once I journey, it is about, ‘What are they ingesting right here?’ It wasn’t a lot in regards to the nightlife, it was about discovering the ingesting tradition.
Throughout her go to to South Korea, some pals took her to a makgeolli bar. Rising up in a Korean-American household in a largely Korean neighborhood in Flushing, Queens, Pak’s main notion of makgeolli was that it was one thing older individuals would get pleasure from. The TV reveals she watched confirmed her grandparents ingesting it whereas speaking about makgeolli being the key to residing an extended life.
So, whereas going to a makgeolli bar wasn’t on her itinerary, as a drink connoisseur, it piqued her curiosity. This expertise modified her life. It was in these bars that Pak realized that “there was much more to Makgeolli.”
“I feel it isn’t as large now as a result of individuals do not find out about it,” she says. “It deserves a spot out there.”
She describes how gross sales of makgeolli started to say no in Korea round 2010, prompting the Korean authorities to incentivize customers to drink the product in order that the historic custom wouldn’t fade away. However in recent times, youthful Koreans have come to devour it willingly, even devoting their careers to it. Pak estimates that the common age of a Korean makgeolli brewer is now about 30 years, roughly half of what it was once.
(Tags for translation)Foods and drinks