Ki One unveils red pepper-infused Korean whisky
Ki One, a Korean single malt whisky maker with more than 50 international awards, unveiled a new Korean red pepper-infused offering on Tuesday. Ki One Red Pepper Cask was released in a limited run of 1,500 bottles, including 200 for export to the United States. The batch, a variation of the company’s original whisky, underwent double maturation in seven virgin oak casks that had previously held bourbon. The casks were first seasoned by filling them with chopped red peppers and hot water and left to rest for two weeks. Ki One Signature whisky was then poured into the emptied, seasoned casks and stored for six weeks, during which it absorbed the flavors of the pepper. The company said the method is unprecedented worldwide. Andrew Shand, Ki One’s master distiller and blender from Scotland, who first proposed the idea, said he sourced the peppers from Jayang Traditional Market in Seoul’s Gwangjin District. In search of the hottest red peppers in the country, he visited four traditional markets before making his selection. Ki One first supplied its Red Pepper Cask batch to GS Retail, op
Dec 16, 2025By Ko Dong-hwan
