Red Pepper Cask Single Malt
South Korea’s Ki One Whisky Distillery, also known as Three Societies Distillery, has unveiled a limited edition single malt whisky aged for three years in red chilli pepper–infused casks. Revealed at a press conference in Seoul on 16 December, the release marks a bold collaboration with Kentucky-based whisky writer and chef Edward Lee. The launch matters because it bridges Korean culinary culture with whisky-making, introducing a flavour profile rarely explored in single malt.
This limited edition captures the heat and character of Hong-gochu red chilli peppers sourced from Jayang Traditional Market in Seoul’s Gwangjin District. The unpeated new make spirit was matured exclusively in seven first-fill ex-Bourbon barrels that were first infused with chopped red peppers and hot water for several months. Bottled at a robust 57.5% ABV, the whisky reflects Ki One’s experimental approach and its focus on local ingredients paired with precise maturation.
“Whisky is quite limited in terms of the ingredients you can use,” said Edward Lee at the event. “With a spicy whisky, you can enjoy both the drink and Korean dishes, many of which are spicy.”
As Korean cuisine gains global popularity, interest in spirits that complement its bold flavours is growing. At the same time, drinkers are seeking distinctive cask finishes and limited releases with a clear story. This whisky fits squarely into that trend, while positioning Ki One as a serious innovator in the global single malt space.
Ki One Red Pepper Cask x Chef Edward Lee Edition is limited to 1,500 bottles, with 200 allocated to the US. It debuted in South Korea via GS Retail’s Wine25 Plus online platform at 198,000 won (US$134) for a 700ml bottle.
