Distilled and bottled in Clifton Hills, New York, America’s only barrel-aged soju spends up to 12 months in three types of ...

Making up most of the contemporary soju produced, green-bottle soju is very popular outside of Korea. Instead of rice, it’s made with other ingredients including barley, grapes, apples, tapioca ...

Small glass bottles of soju, each containing seven and a half shots, sit on the tables at Drunken Tiger as customers drink it in shots, the most traditional way to enjoy the spirit according to Park.

The bottle became green with the launch of JINRO’s classic soju, Chamisul, at the turn of the millennium. It proved to be a “blockbuster,” selling a record 20 billion bottles in 14 years.

For soju, however, “low alcohol” still means about 20 percent. Served very cold in small shot glasses, soju offers subtle flavors, notable alcohol content, and a clean, pure finish.

When modern soju was first introduced in 1965, it it was typically 35% alcohol by volume, but these days bottles will typically range between 12 to 20 % ABV, never exceeding 24%.

How do bottles of the trans-generational Korean liquor soju - with different colors - get recycled? Until 2009, it was unthinkable. This was why soju makers agreed that year to manufacture the ...