Eater's Report on NY Makgeolli - Feb 2017

Click here to read more about NYMakgeolli in Adam H. Callaghan's article in Eater

We wanted to share this amazing article from Eater that features someone very close to our hearts - Rosalyn Heeyung Kim, founder NY Makgeolli

Long before most people had ever heard of makgeolli in the U.S., she was quietly brewing it by hand on our farm in Wurtsboro, NY. She started back in 2012, working with a master brewery in Andong, South Korea, and bringing that knowledge (and nuruk!) back with her to the Hudson Valley.

At the time, makgeolli was almost completely unknown here. My mom was one of the first to make fresh, unpasteurized saeng makgeolli commercially in the U.S.

It wasn’t always easy. The drink was hard to explain, harder to sell, and even harder to keep fresh on store shelves. But she stuck with it, making each batch by hand and replacing bottles that sat too long because she cared that much about the quality.

We’ve built on that foundation, but this is where it all started. If you’re curious about the roots of NY Makgeolli and where we get our values, this story is a perfect place to start.