Find out why soju is one of the world’s most popular spirits.

Did you know soju is one of the world’s most popular spirits? It's true – along with vodka and gin, soju is a favourite drink for many, whether it’s enjoyed neat, in a cocktail or with a Korean barbecue. It's recognised as the go-to drink for Korean celebrations because it's light, versatile and pairs perfectly with both salty and spicy foods. It also happens to come in a range of fun, fruity flavours that would sway even the most serious drinkers.

Like K-pop heartthrobs BTS, soju has taken the world by storm, so if you're ready to find out more about this exciting K-spirit, we've got you covered below.

1. Soju is made from rice and other grains

Soju literally translates as 'burned liquor', which refers to the heat from distillation. It was traditionally a rice wine, but soju producers had to switch things up from the 1960s right up to the 90s because distilling rice was banned due to a nationwide grain shortage. This forced them to get crafty and experiment with other alternatives like wheat, barley, sweet potatoes and tapioca. Even after the ban was lifted in the late 90s, soju producers continued to mix things up – quite literally – by blending different grains together and incorporating different flavours and sweeteners. The result? A super popular, versatile drink that varies in both flavour profile and strength.

2. Soju has a long history

Soju is old. Like, really old. It dates back to 13th-century Goryeo (an ancient Korean kingdom) when the Mongol invaders brought the traditional 'arak' distilling technique to Korea, which they learned from the Persians. These days producers continue to apply the traditional process of fermenting and distilling, though less traditionally, and have added different flavourings like peach, grapefruit and apple. They also use sweeteners and water to alter the taste and dilute the alcohol content, which has led to its incredible popularity both in Korea and across the globe.

3. Soju pairs perfectly with food

Just like wine, soju pairs well with food, and Korean food in particular. It should be no surprise that the two go hand-in-hand, given soju is the country's national spirit, and there's even a specific term for this coupling – ‘anju’.

Anju refers to a range of foods that are made to be enjoyed with alcohol. What’s on the list? Anything sweet and spicy. We’re talking classic Korean BBQ fare, like grilled pork belly, fish cakes, kimchi and spicy fish stew. The soju counterbalances the spicy flavours and highlights the richness in these more umami-forward dishes, making it the #1 drink of choice in restaurants across South Korea. Gunbeh!

4. Soju is great for cocktails

Described as a neutral, slightly sweeter, and more viscous version of vodka, soju takes on many forms in both flavour profile and alcohol percentage. It's range varies, but it’s generally less than 40% and thought of as a weaker alternative to vodka. Whether you like it clean and neat or infused with fruity flavours, soju is a versatile drink that’s classically enjoyed as a shot but can be easily substituted for vodka and gin in cocktails. If you’re feeling adventurous, do as the Koreans do and try a Korean Yoghurt Soju Cocktail, made with an Asian yoghurt drink (like Yakult) and a lemon-lime soda.