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A Recipe For Kudzu Soju

Kudzu is native to Korea. The scourge of the South, as we call it in America (not to be confused with General Sherman). Here they infuse an alcoholic drink with the roots. And it’s not bad.

It was introduced to the US from Japan and used in the South, supposedly, to fight soil erosion. The theory was that the fast growing vine would spread lots of roots into the soil, thus keeping it from washing away in the frequent heavy storms. Of course the problem is that it lays down only one root, meaning soil erosion still happens. But the vine grows over everything in sight, including cars, homes, telephone poles and trees. So that’s kind of a problem.

But I digress. Here is the recipe.

  • Harvest in late spring. April or may.
  • Chop the root.
  • Fill the container about 1/3 of the way with the chopped root and soju for the rest.
  • Age for 100 days before filtering.

Supposedly if you take the kudzu that comes from that process and repeat, but age it for 5 years it is more delicious.

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A Brief Introduction To Mezcal

If you haven’t tried Mezcal recently, or at all, you’ll probably be surprised to hear and taste how great it is! Its undeserved reputation largely comes from mass produced and marketed junk that makes its way to the US market. Made the traditional way it can hold its own with any of the finest distilled spirits in the world. But very little of the quality stuff seems to be available north of the border.

That’s probably because the traditional methods of manufacture limit production. Here’s a good primer on the history and manufacture of Mezcal. In short, quality Mezcals are made by hand from several year old agave, and many are made from wild rather than farmed plants. This makes them expensive and somewhat rare. Many distillers make less than 1,000 liters per year and some as few as 200.

Mezcal has many different ways of manufacture. The liquid can be distilled 1-3 times, aged (rested for a short time, “reposado”, or for longer “anejo”) or unaged (“joven”). The location, type of ground and species gives a different flavor. The variety in flavor isn’t as great as in Scotch Malt Whisky, but a good Mezcal that has been aged for less than a year can easily match up against a good quality Whisky aged 15 years or more!

This is in contrast to the way Tequila is made. Tequila is mescal, made with blue agave, using a different process, and must be produced in the Tequila region. Typically the blue agave is only a couple of years before harvesting and production is cranked out in massive batches by machine. That doesn’t always make for a bad product, but most of the Tequilas and Mezcals you’re used to tasting in the US are definitely what you’ll get here.

Mezcal is served straight and with an orange slice to cleanse the pallet beforehand. First, eat the orange. Then take a small breath. Touch your lips to the liquid and take in just a bit – this is called a kiss. I’ts said that the first kiss is like a strange encounter. By the third you’re said to be in love.