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Research and principles

Lab first,bottle second

We believe good spirits come from experiments, not guesswork.

A LAB TO BOTTLE researcher checking the still
Research

Five areaswe study

  • Yeast fermentation
    We test which yeasts bring out the aroma of pear best.
  • Spirit and wood
    We study the time and conditions under which oak and spirit meet.
  • Premium aged spirits
    We use science to raise the quality of aged spirits.
  • Oak-aged Cheonan pear
    We develop oak-aged spirits from Cheonan pears.
  • Past meets future
    We connect traditional brewing with modern fermentation and ageing science.
Yeast under a microscope
Our principles

Three ruleswe make by

  1. 01

    Earn the world's respect

    Before calling it ours, it must be a product the world judges good on its own merits.

  2. 02

    Never copy

    We don't imitate foreign products. Every spirit needs its own originality.

  3. 03

    Think anew

    We break old moulds and bring new ideas to ingredients and technique.

Ageing

Wood and timecomplete the taste

Pearfect gains depth and smoothness through Active Aging in oak; JOSEON TEQUILA through 100 days of ageing.

How we make it
A glass of spirit on an oak barrel
Keep reading

Curious aboutour research?

We welcome joint development and collaboration proposals.

Visit the storeWork with us