Thank you Adam Reiner for the coverage! Hana Makgeolli is featured in “The World’s 50 Best Bars Are Finding Success with Soju” on Bloomberg.com.
Here’s an excerpt from the article:
“An additional label winning attention in the US is a collaboration between Brooklyn’s Hana Makgeolli, which makes premium-quality fermented rice wine, and Matchbook Distilling Co. in Greenport, New York. Hana Soju 60 ($60 for 375 ml) is made with nuruk and distilled at 60% ABV—more than triple that of most green-bottle sojus—bringing out the spirit’s bright, floral character. Released in December, it’s served at top Korean restaurants, including New York’s Atomix and Baroo in Los Angeles. Alice Jun, Hana Makgeolli’s co-founder, says she plans to expand brewing capacity in the spring and to begin exporting by yearend.”