Women prefer single malts on ice ball
Park Si-young, bartender and owner of “The Factory” in Hongdae, demonstrates how to taste whisky.
By Jun Kyoung-woo
Why have women fallen in love with the single malt whisky? Only one person came to mind for an answer to this question ― Park Si-young, 42, an 18-year whisky master and owner of “The Factory,” a bar in Hongdae. The glasses she offers have some kind of healing magic that soothes the soul.
Q. When did you begin introducing the single malt whisky?
A. The Factory opened in December 2009. At the time, the only bars that served single malt whisky were Simon Bar and Coffee Bar K, in Cheongdam-dong. I didn’t jump into the single malt business because I thought it would make good money but because I enjoyed the drink.
Q. Do lots of women enjoy the single malt?
A. Initially, I began recommending whisky drinks to visitors who were unfamiliar with the beverage. That’s when people began seeking out our bar. I also made cocktails with a whisky base. Some criticized us for making cocktails with expensive single malt, and it was difficult satisfying the tastes of whisky enthusiasts and bartenders.
In mid-2011, I realized women in particular enjoyed the single malt. I would at first recommend the Yamazaki, because it is sweet. But many preferred the Islay peat whisky, more so than men. Now female customers have doubled.
A variety of whisky lined up at the bar ”The Factory“
Q. Which types do women enjoy?
A. Not one type in particular ― they enjoy it all. Women are more curious than men, so they taste different kinds. These days, they ask for the Bowmore or the Talisker. These often contain 50 to 60 percent alcohol by volume. Men, on the other hand, have a specific preference.
Q. How do women enjoy their drinks?
A. They enjoy an average of two to three drinks in a glass or in an ice ball. Sometimes, they keep a bottle, and many enjoy highballs. Usually they order more eatables than men with their drinks.
Half the time, they come with men, the other half with fellow women. Visitors who frequent the bar like to make this a personal space, and do not like to expose their hideouts. Many guests often come alone. On weeknights, three or four women come alone, while on weekends, they are joined by friends. These women range from those in their 20s to those in their 50s, and some end up leaving the bar with someone they met here.
Q. What makes a bar run by a women different?
A. Being a woman makes you strong with details and service. Instead our staffers are mostly men, because some of these jobs require manual labor. I ask these staffers to keep to the basics, to focus on the guests rather than the liquor.
Whisky in a tulip-shaped tasting glass
Q. What makes your bar different from a hotel bar?
A. A hotel bar is not easy-access. On top of attire regulations and high cost, it’s also difficult to communicate intimately with the bartenders.
Q. Do you think the number of single malt whisky bars will increase?
A. Not as much as it is increasing now. A whisky bar is not part of popular culture. It’s a culture for enthusiasts. And most importantly, there aren’t many available bartenders.
Q. What would you recommend to a guest trying single malt whisky for the first time?
A. For a first whisky, I would serve a 15-year-old Glenlivet. It’s fruity, which makes it suitable for women, and the finish is likeable. If a whisky on first try is repulsive, many will be reluctant to try it again, which is why we usually begin with a whisky that doesn’t give off too strong a scent and is neutral. Most 15-year-olds are in a special bottle. They use a different cask and do not emanate too strong an alcoholic odor.
Q. Aren’t 15-year-olds expensive?
A. Its 23,000 won for one glass and 290,000 won for the bottle. But just one glass will do. You can converse with the bartender or you can cry while you nurse that drink. Anything is possible.
Q. Are there any other bars in Seoul that you would recommend for women?
A. I would recommend “Sherlock” in Cheongdam-dong. It’s run by a woman, so the ambience is softer.