Hwayo X. Premium Rice Whisky - 500 ml
Hwayo X. Premium is an ultra-premium rice whisky produced by the Hwayo Distillery in the Yeoju region of South Korea. Launched as part of the Kwangjuyo Group—a renowned ceramic arts company—Hwayo was created in 2003 to modernize the 700-year-old tradition of Korean soju. This "X. Premium" expression is crafted from 100% locally grown Korean Japonica rice and pure bedrock water from deep underground aquifers. It represents a significant evolution in Korean spirits, being the first spirit from the country to be marketed internationally as a single grain rice whisky, bridging the gap between traditional soju and aged Western spirits.
Spirit Description
This whisky presents a bright, polished amber colour. On the nose, it is highly aromatic and fruity, with distinct notes of vanilla, banana, and tinned peaches, balanced by a subtle herbal freshness of lemongrass and mint. The palate is rich, rounded, and remarkably smooth, delivering flavours of buttery caramel, brown sugar, and toasted grains, alongside a creamy hint of coconut. The finish is long and sophisticated, marked by lingering notes of blackcurrant, refined oak, and a delicate spicy warmth. It is single-distilled using a vacuum process at low temperatures to preserve the delicate rice esters, aged for five years in American oak barrels (ex-bourbon and virgin), and finished for six months in traditional Korean "onggi" (porous earthenware pots). It is bottled at 41% ABV.
Hwayo X. Premium is an ultra-premium rice whisky produced by the Hwayo Distillery in the Yeoju region of South Korea. Launched as part of the Kwangjuyo Group—a renowned ceramic arts company—Hwayo was created in 2003 to modernize the 700-year-old tradition of Korean soju. This "X. Premium" expression is crafted from 100% locally grown Korean Japonica rice and pure bedrock water from deep underground aquifers. It represents a significant evolution in Korean spirits, being the first spirit from the country to be marketed internationally as a single grain rice whisky, bridging the gap between traditional soju and aged Western spirits.
Spirit Description
This whisky presents a bright, polished amber colour. On the nose, it is highly aromatic and fruity, with distinct notes of vanilla, banana, and tinned peaches, balanced by a subtle herbal freshness of lemongrass and mint. The palate is rich, rounded, and remarkably smooth, delivering flavours of buttery caramel, brown sugar, and toasted grains, alongside a creamy hint of coconut. The finish is long and sophisticated, marked by lingering notes of blackcurrant, refined oak, and a delicate spicy warmth. It is single-distilled using a vacuum process at low temperatures to preserve the delicate rice esters, aged for five years in American oak barrels (ex-bourbon and virgin), and finished for six months in traditional Korean "onggi" (porous earthenware pots). It is bottled at 41% ABV.
Description
Hwayo X. Premium is an ultra-premium rice whisky produced by the Hwayo Distillery in the Yeoju region of South Korea. Launched as part of the Kwangjuyo Group—a renowned ceramic arts company—Hwayo was created in 2003 to modernize the 700-year-old tradition of Korean soju. This "X. Premium" expression is crafted from 100% locally grown Korean Japonica rice and pure bedrock water from deep underground aquifers. It represents a significant evolution in Korean spirits, being the first spirit from the country to be marketed internationally as a single grain rice whisky, bridging the gap between traditional soju and aged Western spirits.
Spirit Description
This whisky presents a bright, polished amber colour. On the nose, it is highly aromatic and fruity, with distinct notes of vanilla, banana, and tinned peaches, balanced by a subtle herbal freshness of lemongrass and mint. The palate is rich, rounded, and remarkably smooth, delivering flavours of buttery caramel, brown sugar, and toasted grains, alongside a creamy hint of coconut. The finish is long and sophisticated, marked by lingering notes of blackcurrant, refined oak, and a delicate spicy warmth. It is single-distilled using a vacuum process at low temperatures to preserve the delicate rice esters, aged for five years in American oak barrels (ex-bourbon and virgin), and finished for six months in traditional Korean "onggi" (porous earthenware pots). It is bottled at 41% ABV.
