Story
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During a trip to Korea in April 2017, Carol's friends wanted to take her out to a makgeolli bar. |
| Carol rarely drank makgeolli because in America, makgeolli seemed to be enjoyed mostly by Korean seniors. |  |
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However, it was a delicious experience, and she found that the creaminess, sweetness, and subtle tanginess of makgeolli served as a great base for other flavors including berries, citrus, and tropical fruits. She also learned that there were over 700 small-scale makgeolli breweries in Korea, and every makgeolli was unique to its terroir. |
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Intrigued, she took a second trip to Korea to visit different makgeolli breweries, and learned that the makgeollis exported to the U.S. were made with many artificial ingredients. Wanting to share real, all-natural makgeolli with the rest of the world, Carol came back to the U.S. and tried to start brewing herself. |
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Several months and many failed batches later, she realized it wasn’t that easy. (Who knew?) Her mom, a licensed herbologist, decided it was time to step in and started brewing makgeolli in her kitchen using traditional ingredients and brewing techniques. |
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Fortunately, mother knows best, and Makku was born. Thanks (as always), mom. |
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