Hi all, I'm here today with a rather interesting Korean whisky!

This one here is another one a Korean friend brought to our whisky spot for sharing. Interestingly, this one is a bottle fully distilled and aged in Korea!

From what I heard from my Korean friend, the Kimchangsoo brand was one of the rising stars in Korea's relatively young whisky making history. The owner founded his own distillery in 2020, with the goal to create his very own 'grain to glass' whisky in Korea!

The distillery focuses on small batch, small quantity production, with the goal of becoming something similar to Korea's Chichibu some day (where the owner had spent some time working at). Interestingly, one of his 2025 releases won minor recognition in the WWA!

**Kimchangsoo Whisky Single Cask, Summer Bloom Lotus** (50% abv)

This is a 4 year old, lightly peated, 1st fill PX Sherry cask single cask whisky that wasn't chill filtered. I heard from the Korean friend that the Korean whisky enthusiasts were quite eager with this brand, and their bottles' preorder tend to sell out pretty quickly. 

Was it worth the hype? Here are my notes:

\*Nose\*

new make fumey;

sichuan peppers;

crushed walnuts & oiliness;

dried red jujube, smoked dried plum;

light hint of fresh cucumber;

maltose shows up after resting;

peat smoke (campfire-like)

\*Palate\*

oily;

new-make like fumey;

sweet maltose;

very prominent sichuan peppers;

sweet dried red fruit (jujube);

slightly charred oak;

oaky bitterness that lingers

hint of campfire-like peat smoke in the background

present alcohol sting, some astringency

\*Finish\*

medium-long.

a bit of the fumeyness/sting lingers;

red jujube but just the fragrance;

maltose but with subdued sweetness;

ash-like smoky and peaty bitterness;

a light hint of the peppery spice.

\*Conclusion\*

This one was certainly unique enough to be memorable!

What I found most interesting about it had to be the very present sichuan peppercorn spiciness and fragrance, which I must say was a pretty odd note but worked rather well without feeling particularly off. While it undoubtedly had a bit of the new-make like abrasiveness/acridness, the oily body and the rather well balanced mix of dried red fruity and smoky peat character more than cover up for that shortcoming.

Now I must say, I've noticed a pretty interesting point when it comes to these very young whiskies-the young whiskies made with peated distillates tend to fare better than non-peated ones. It sure seemed like the additional oiliness from the peat made the whiskies have a mellower, more rounded mouthfeel, while also adding an additional layer of complexity. It does feel a bit like cheating though lmao.

All in all, I kind of enjoyed this one, and made me quite curious  to what Kimchangsoo can potentially create when his whiskies were given more time to age! 

Thanks for reading, cheers!

Kimchangsoo Korean Single Malt Whisky, Single Cask Lotus