Scottish master behind Korea‘s first single malt distillery commits his 45 years of experience to elevating Korea's whisky reputation

It might surprise you that South Korea, famed for its traditional spirit soju, is now producing a single malt whisky -- let alone one of remarkable quality.
The newfound fervor for whisky here is breathing new life into the industry, with its future looking bright, partly thanks to Andrew Shand, a Scottish master distiller at Ki One Whisky Distillery. Shand brings decades of distillation expertise, honed around the world in Scotland, Japan and the US.
"I've made whisky for 45 years, and it takes time, effort and hard work to create good spirits," said the master distiller, highlighting the central role of time-honored distillation techniques in his craft.
“The whisky industry in most countries has become highly commercialized, with computers doing all the work, not people,” Shand remarked. “I learned whisky production the old and proper way, and I wanted to teach people how to be proper distillers."
He emphasized that his craft demands heart and soul.
Ki One, with its distillery established in 2020, has been fully committed to whisky production, earning international recognition along the way. Among its achievements as Korea’s first whisky maker are two double-gold medals at the 2024 San Francisco World Spirits Competition and a spot as a finalist in the world whisky category. It also claimed the title of Best Korean Single Malt at the 2024 World Whiskies Awards.
The distillery's core lineup consists of three distinctive whiskies -- Tiger, Eagle and Unicorn -- each offering unique tasting notes, complemented by special edition releases.
Behind the distillery's success are Korea's ideal conditions for whisky production, Shand explained, including high-quality wooden casks and a favorable natural environment.
He underlined two advantages of the distillery's location on a mountainside in Namyangju, Gyeonggi Province, where he and company founder Bryan Do began designing the facility from the ground up in 2018.
"A good water supply from the mountain and dramatic seasonal temperature changes -- very cold winters and hot summers." These conditions allow whisky to mature faster than in other countries like Scotland or the US, he noted.
The company is now exporting its premium spirits to 10 international markets, including notable whisky hubs like Japan, Taiwan, Singapore, the US and the UK.
"Our whisky has a richer, deeper profile," Shand explained, noting that even their new spirits -- unaged distillates before cask aging -- are already of exceptional quality. "It's nice that the Scots can now get some real whisky," he joked.
As for the whisky industry’s prospects, the Scottish distiller, now fully invested in Korea’s whisky scene, sees big potential.
"Most attendees at our distillery events are in their 20s and 30s," he said, noting how young consumers are driving the industry's growth. He also dismissed concerns about competition from soju. ”They're completely different drinks," he explained, citing their distinct price points and alcohol content.
Painting a solid picture of the whisky market, Shand anticipates 10 to 15 years for the industry to mature well, just like his own production. “If we set the bar high now, other companies will have to follow suit and produce excellent spirits.”
While the outlook is promising, Korea's relatively high liquor tax rates present a sobering reality that calls for cooperation among whisky makers.
"That's why whisky is so expensive in Korea," Shand said. "We are in talks with government officials about the tax system.” This is unprecedented territory for Korea, but precisely for that reason, he said, there's the potential for change.
