Magazine F – Issue 19: Whiskey
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.
Baemin has become a critical mover and shaker in South Korean contemporary food culture, and B provides a balanced view on brands through multi-layered stories. This collaboration brings together these two areas of expertise in F, which is hoped to become a record of essential ingredients and food culture of our time.
Whiskey made from malt, water, and yeast from barley germinated is an alcoholic beverage derived from distilled spirits manufactured by monks around the 4th and 5th centuries for medical purposes. According to the raw material, it is largely classified into malt, grain, and blended whiskey, and according to the manufacturing method, it is also divided into Scotch, Irish, bourbon, and Canadian whiskey. A number of variables play a role in the completion of a high-quality whiskey, as it must be aged in oak barrels for a long period of time to develop its distinctive aroma and flavor. The master distiller, who oversees the entire whiskey making process, controls these variables and combines various flavors to create a whiskey that reflects the distillery's personality. In recent years, independent bottling companies who do not own a distillery have made a remarkable leap forward, and experimental attempts have been made that do not indicate the aging year or are not limited by the aging period.