Inspired by the traditional process of soju making, Hwayo chose to use nature's bounty as the primary ingredient in its whisky. The whisky is made from short grain japonica rice cultivated in South Korea, a round, soft rice used for cooking and also for making soju. Water, an essential element in whisky production, is extracted from a natural rock layer with purifying properties, 150 meters underground in Yeoju Province. This allows Hwayo Korean whisky to feature the breadth and potential of Korea's natural resources.
Hwayo Distillery produces its single grain whisky according to traditional rules, which separate the process into four key steps. First the starter mash is prepared and the rice is polished to 10%. Then the mash is fermented by adding water and yeasts, which turns starch, contained in rice grains, into sugar. Next comes the crucial step of distillation in the pot still, which is done at low pressure to obtain the most refined, delicate flavors. Lastly, the distillate is aged in American oak barrels.
