Hwayo 17 Soju

Hwayo 17 is a soju, the clear Korean spirit category, and the 17 in the name points to its strength, which is usually read as 17% alcohol by volume. Check the label for the exact figure. That puts it in the same range as many wines and lighter liqueurs, so it pours and mixes differently from a 40% spirit. Soju in this style is generally clean and lightly sweet, with a soft grain-derived roundness and a short, smooth finish. Expect a gentle sweetness rather than a syrupy one, and little of the heat you get from vodka or whisky. The classic way to serve it is neat and well chilled. Keep the bottle in the refrigerator or freezer for a while before pouring, and use small shot-style glasses so it stays cold through the drink. Sipped this way, it suits the salty, fatty, spicy dishes soju is traditionally paired with, such as Korean barbecue, fried chicken, pajeon (scallion pancakes), spicy stews and grilled pork belly. The mild sweetness and low proof cut through chili heat and grease without competing with the food. Over ice, it drops into a longer, softer drink in a rocks glass, with a lemon or lime wedge if you want some acidity. It also works as a base for highballs. Top it with soda water or tonic and add a squeeze of citrus for a light spritz-style drink. Because it is lower in alcohol and mild in flavor, it takes well to yuzu, grapefruit, cucumber, or ginger ale. Try it in place of vodka in a Moscow mule or a Tom Collins when you want a lighter result. Fruit juices and fruit soda also work well with it, and a soju-and-beer combination is a common casual mix. Once opened, keep the bottle tightly closed and cold. Its character is freshness, so it does not benefit from long storage after opening.