Just last month a good friend of mine back from Boston University finally decided to take the plunge with his college sweetheart, so I of course hopped on a flight to drink to the couples everlasting happiness. Now of course the wedding was fantastic, and I wish the happy couple all the best, but for me the highlight of any trip is doing the rounds at the liquor stores. Hong Kong, for all its strengths, still lingers at the tails of the new craft spirit movement, meaning that many of the most exciting products can only be found by people going overseas. It’s become an integral part of my planning for any trip to bookmark any notable liquor stores as well as cocktail bars in each city I visit.
I apologize for the pun.
No, not really
Previously, I wrote about the manufacture of probably the most highly regarded soju in Korea, Andong Soju. Though I would like to say more, I thought that the post was probably long enough. Here, I hope to cover some additional facts about Soju that I couldn’t go over before.
I’ve been picking up on a recurring theme during my time in Europe. In the Old World, families play a part in grand designs, starting off businesses that pass on for generations. Previously, I wrote an article detailing my visit to the Nolet Distillery in Schiedam, Netherlands, but today I’d like to talk about my time in Burgundy, at a lovely little liqueur producer called Joseph Cartron.
I would like to think I’m a lucky guy. Clearly, I’ve had a good run in the last couple of weeks; during my MBA course, I made it to the finals for a global competition on supply chain management, scoring me a free trip to the Netherlands! Now, I’m a man who likes to make good use of my time, so as soon as I was done managing a virtual cosmetics company in Zwolle, I took it upon myself to visit the famous Nolet Distillery in Schiedam, just a couple of hours away to the southwest. (Not too many photos this time folks, no cameras allowed inside the distillery)
The below is an article I wrote for a newsletter published by WooNow a Hong Kong bartender’s community group:
Supply and demand is an easy concept to grasp. The more someone wants something, the more they’re willing to pay. If there’s not enough of it to go around, only the highest bidders will be able to get their hands on it. In our world, it seems almost inconceivable that we will ever see a shortage of liquor; The way we sling whiskies and tequilas across that two foot of wood on a daily basis, the faucets might as well run potent spirits instead of water.
But shortages are real.