Geumgyedang
금계당
Brewery in Andong, North Gyeongsang Province, producing traditional takju varieties.
- Region
- Gyeongsangbuk
- Address
- 경북 안동시 일직면 돌고개길 9, 1층
Products (2)
Korean Traditional Drink
Barang Tak
바랑 탁
Geumgyedang Brewery in Gyeongsangbuk-do crafts Barang Tak by combining domestic glutinous rice, non-glutinous rice, nuruk, and wheat flour, then fermenting to a substantial 15% ABV. This dual-rice approach is a deliberate textural strategy: the glutinous rice provides thick, coating viscosity, while the non-glutinous rice contributes a cleaner grain backbone, and the wheat flour adds a bready softness. The 375ml bottle is unusually small for traditional Korean alcohol, signaling that this is meant for careful, measured drinking rather than communal pouring. The aroma is complex for a takju — layered grain depth, a hint of chestnut flour, and the warm, earthy signature of nuruk at work. The first sip reveals remarkable smoothness despite the high ABV; the dual-rice body absorbs the alcohol's heat, making it taste less fiery than 15% would suggest. Midpalate, the flavors unfold gradually: a toasted grain note from the wheat flour, a subtle bittersweet edge from the nuruk, and a background sweetness from the glutinous rice. The finish is long and gently drying, with warmth that settles rather than burns. Compared to lighter makgeolli, this is in the territory of barley wine or strong Belgian ale in terms of sipping occasion. Pair it with charcoal-grilled hanwoo beef or galbi, where the high-fat marbling calls for a drink with matching density. It also complements jangajji (pickled vegetables) whose vinegar and soy base echoes the drink's earthy-sweet complexity.
Dual-grainChestnut-warm
Korean side dishes (banchan)grilled meat
15% ABV375ml
Korean Traditional Drink
Byeolbarang
별바랑
Geumgyedang Brewery in Gyeongsangbuk-do pushes Byeolbarang to 17.5% ABV — serious strength that demands careful handling, and the brewery delivers by blending domestic glutinous and non-glutinous rice with nuruk and water. The dual-rice approach creates a texture that is simultaneously full-bodied and pliable: the glutinous rice supplies velvet weight, while the non-glutinous rice adds structure and a clean backbone. The nose opens with concentrated grain, dried jujube, and a trace of caramel from the higher-proof fermentation. On the palate, warmth arrives immediately but without burn — instead, a slow, expanding glow that carries toffee-like sweetness through a long, spice-touched finish. This is a contemplative pour, best sipped slowly at 14-16°C. Pair it with galbi-jjim where the braised-soy richness matches the drink's weight, or alongside aged doenjang stew where the fermented soybean's deep umami plays off the caramel grain notes.
Dried jujubeCaramelToffee sweetness
galbi-jjim (braised short ribs)doenjang-jjigae (aged soybean paste stew)
17.5% ABV375ml
