Our double barrel story
In 1998, the Korean government lobbied to allow beer & wine licensed restaurants to sell soju without requiring the license for other distilled spirits like vodka. Because soju is strong enough to create cocktails (24% alcohol-by-volume), many non-Korean restaurants with beer & wine licenses started carrying soju. Soju has flown under the radar and enjoyed a virtual monopoly in these restaurants as nothing had ever been conceived to replace it.
We took our idea to a master distiller. After several years of trying, we succeeded in developing a pair of “double barrel” sakés bottled at 24% alcohol-by-volume. Our sakés are handcrafted in Japan by our master brewer using pure mountain spring water drawn from deep underground wells and Japanese grown saké rice milled down to between 60% and 70%. They are then shipped to the Netherlands in small barrels where our master distiller carefully fortifies them through a second production before bottling.
Our double barrel sakés have the same alcohol strength as soju but a far smoother and more pleasant taste and aroma. Compared to sakés at 15% ABV, our double barrel sakés are 60% stronger with the backbone to create better balanced cocktails. Although it would be easier to call them traditional grades like ginjo or junmai, our sakés are uniquely produced and we prefer to call them double barrel sakés.
Great food, great wine… and now better drinks
Restaurant owners take great pride in their food. Most also do a wonderful job in selecting great wines to accompany their food. Until now, these restaurants have never had a premium alternative to serve as the base in their cocktails. With double barrel sakés, restaurants finally do.
Better saké cocktails for everyone
Although our original idea was to develop cocktail ready sakés for beer & wine licensed restaurants, our ultimate goal is to help every restaurant regardless of license make better saké cocktails.
For those restaurants serving cocktails with conventional sakés at 15% ABV, there is no comparison between our double barrel sakés at 24% ABV. With 60% more alcohol-per-serving than conventional sakés, double barrel sakés make balanced cocktails that aren’t watered down.
Don't get us wrong, there are some great sojus... just not the ones generally served in cocktails
Unlike vodka, which has evolved over the last 30 years through improvements to production such as multiple distillations and better filtration methods, soju is produced using distilling techniques that have existed for hundreds of years. Today, there are sojus sold in fancier bottles and marketed as “premium”, but the liquids are none the better. Don’t get us wrong – there are wonderful sojus produced that are aged in wooden barrels and more closely resemble single malt scotches (particularly in Japan where they are marketed as aged shochu) – but those aren’t the ones being used in cocktails. Now that there's a vastly better alternative in double barrel sakés, you don't have to worry anymore.