Magazine F, Issue 21 – Ramyun

Whiskey, made from germinated barley malt, water, and yeast, is an alcoholic beverage made from distilled spirits. It was first produced by Buddhist monks for medicinal purposes sometime between the fourth and fifth centuries. Depending on the primary ingredient, the drink is categorized into malt, grain, or blended whiskey, and the manufacturing method determines its type into Scotch, Irish, bourbon, Canadian whiskey and other varieties. Since the unique aroma and flavor are formed through the long-term aging in oak barrels, many variables play a role in producing quality whiskey. Master distillers, who oversee production, control these variables and study the combination of flavors to craft a signature formula that reflects a distillery’s personality. Recently, independent bottling companies that do not own distilleries have been ramping up their efforts, innovating with experiments like not printing the age on the label or breaking the limitations of resting times.

Magazine F is a food documentary magazine co-created by Magazine B and Baemin, which introduces one particular ingredient that has had a significant impact on people’s table.