Liquor of May
Jeonju Igangju

Jeonju Igangju is a luxurious drink enjoyed by the upper society, being called one of 3 greatest liquors in Joseon era.

3 greatest liquors in Joseon era

Yukdang Choe Namseon named Igangju along with Gamhongno, Juknyeokgo as 3 greatest liquors in Joseon era in <Joseonsangsikmundap>. Igangju is the name attached by Intangible cultural heritage No.6 as the food master, Mr. Cho Jeonghyeong as pears 梨 and ginger 薑 are put in the traditional Soju(Korean distilled spirits). Use of somewhat unexpected herb Ulgeum as the liquor’s ingredient is unique, where Ulgeum is called Woongdam(bear’s gall bladder), being known beneficial for alleviation of gastritis, constipation and hang-over.

Igangju started as the offspring of Hanyang Cho family having produced Cho Gwangjo as one of the four wise men of east at the end of Joseon dynasty was appointed as the governor at Jeonju(Wansan) and brewed the drink at home. At the time of Japanese forced occupation, it was discontinued for about 70 years, revived after a study based on the experience of Master Cho Jeonghyeong, a grandson of Jeonju governor, and has been continued since 1987.

ⓒ Photo. Distillation process of Master Cho Jeonghyeong as the intangible cultural heritage. Igangju

Subtle and round taste resembles my style

Igangju of Joseon era was not diluted Soju with water mixed with ethanol, and the alcohol proof estimated to be close to 38 degrees. While the alcohol content of publicly universalized Igangju has been lowered to 25%, it is not a liquor to be slighted still. However, Igangju is a liquor basically produced by undergoing the process of mixing diversified ingredients with distilled Soju, and Igangju with a lowered alcohol proof by dilution is also available, allowing enjoyment by the people who do not drink liquors well.

ⓒ Photo. Igangju

To Igangju, fragrances of pear and ginger are added to match the name, to which cinnamon, honey, etc. are also added. After swallowing smoky and dark alcohol odor unique to the distilled Soju, fragrances with various fruit skins mixed along with slightly spicy spirit continue, being followed next by cinnamon tree fragrance as a subsidiary ingredient. When one or more glasses are drunken, the fragrance of pear subtly produces savory flavor based on Cheongju filled with the fragrance of rice as the main ingredient. Although the liquor fragrance is sweet, the sweet taste is unexpectedly felt moderated rather than strong. Body sense tends to be heavy, and individual ingredients are well balanced so that it is felt mild compared with the strong alcohol proof. As said by the master, the taste is round, well trimmed, and neat.

Foods in harmony with Jeonju Igangju

Igangju is the liquor taking pride in neat and plain taste, taking control of a greasy flavor. Such features add to the savor of side dishes, and are a very good harmony with fatty meats. It has a very good match with Korean pancakes, and tends to be in a good harmony with greasy foods such as chicken or pizza. It is also served along with jujube, pine nuts, ginger jeonggwa, prawn pine-nut juice salad, etc. as the liquor table of palace food.

Liquor like new moon in summer night

Igangju called by a romantic nickname of ‘liquor like new moon in summer night’ as it has a light yellow color. In the season with yet fresh night wind blowing. there won’t be anything desired if you have someone who will welcome the summer together with a glass of fragrant Igangju!

* Master Cho Jeonghyeong is traditional food master No. 9, who has excavated Korean folk liquors for more than 30 years. He has authored “Our liquor ripened in our land”, “Myeongjubogam”, “Our liquor to be rediscovered”, etc. transmitting the broad knowledge on traditional liquors.

Editorial Dept.