Chum Churum Soju

Soju is a distilled beverage containing ethanol and water. Jinro and Lotte soju are the first and third top selling alcohol brands in the world. It is usually consumed neat. Most brands of soju are made in South Korea. It is traditionally made from rice, wheat, or barley, but modern producers of soju use supplements or even replace rice with other starches, such as potatoes, sweet potatoes, or tapioca. Soju is clear and colorless. Its alcohol content varies from about 16.7%, to about 45% alcohol by volume (ABV) for traditional Andong soju, with 20% ABV being most common. However, by using freeze distillation, ABV can be increased to desired percentage. There are two different ways to produce soju; the classic way of distilling soju that uses the single distillation method and the modern way of diluted soju that uses the chain distillation method. Distilled soju usually has a higher ABV of 30~35% than diluted soju with ABV of 21~30%. As distilled soju tends to have a higher ABV, it has stronger smell than diluted soju. It is widely consumed in part because of its relatively low price in Korea. Clear, water-white spirit; clean, neutral spirity nose, with a hint of malt and citrus; clean and crisp, with a touch of citrus and vanilla on the finish.