Korean traditional liquor is made by fermenting various grains. Fermentation is a crucial part of the entire liquor-making process for it decides the scent and taste of the final product. Depending on the weather and region it is produced, traditional liquors vary greatly. Fruits and herbs can also be added in order to enhance taste.
The Korean Liquor Story
We carefully select and introduce approximately 2000 different Korean liquors from 1200 distilleries in South Korea.
Tae-Yeol Kim is a bartender, the first representative and an ambassador for traditional Korean liquors. He has studied and publicised Korean liquor for many many years.
"Ato" was established, to be the first step towards educating the public about Korean liquors, and that our liquors tell stories.
Are you ready to enjoy Mr Kim's highly recommended traditional Korean liquors?
If you have any questions, or inquiries about wholesale or retail, we are more than happy to talk.