Distiller Notes
Yobo Soju is an award-winning, craft soju made in New York from grapes by husband and wife duo, James Kumm and Carolyn Kim. Yobo is handmade using local harvest grapes and water. Soju was originally developed in Korea in the 1300s during the period of a Mongolian invasion. The original product was a much stronger, harsher beverage. Traditionally, soju was distilled from rice, but today can be distilled from several different base ingredients.
Yobo Soju is crafted in the New York Finger Lakes region using locally sourced and sustainably farmed Catawba grapes, locally sourced yeast and water from the Finger Lakes. After the Catawba grapes are harvested, they are fermented to create a wine. The resulting wine then runs through a 30-foot continuous still to create a single distillation grape base. Afterward, the base is cut with local water sourced from the Finger Lakes to reach an alcohol percentage of 23% or 46 Proof. Unlike most traditional Sojus imported from Korea, Yobo Soju contains no sulfites, preservatives, additives or sugars.
James and Carolyn, have developed a very deliberate process that does not use fillers or sweeteners. Yobo strives for a clean and high-quality soju. Yobo is best enjoyed straight and ice-chilled. It also tastes great on the rocks with a splash of citrus. Yobo can also be mixed with any number of sodas and juices as key ingredient for cocktails and concoctions… so have fun with it!