Magazine F #19, Whisky
Magazine F is a food documentary magazine cocreated by B and Baemin, a Korean food delivery unicorn startup. Each issue introduces one ingredient that has had a significant impact on the table around the world, with particular focus on how everyday ingredients are produced, how they are used from region to region, what the economic impact is, and how chefs handle each ingredient. In short, F encompasses the past, the present, and the future of food culture.
Whiskey made from malt, water, and yeast from barley germinated is an alcoholic beverage derived from distilled spirits manufactured by monks around the 4th and 5th centuries for medical purposes. According to the raw material, it is largely classified into malt, grain, and blended whiskey, and according to the manufacturing method, it is also divided into Scotch, Irish, bourbon, and Canadian whiskey. A number of variables play a role in the completion of a high-quality whiskey, as it must be aged in oak barrels for a long period of time to develop its distinctive aroma and flavor. The master distiller, who oversees the entire whiskey making process, controls these variables and combines various flavors to create a whiskey that reflects the distillery's personality. In recent years, independent bottling companies who do not own a distillery have made a remarkable leap forward, and experimental attempts have been made that do not indicate the aging year or are not limited by the aging period.
Seoul, South Korea; 170mm x 240mm; 156 pages