Our Distillery · Process
Our Distillery
Ki One Whisky Distillery was established in June 2020 on the slopes of Baekbongsan, Namyangju — chosen after years of searching for a site with the most dramatic seasonal temperature swings and the cleanest groundwater in the region.
What Makes Ki One
Pure Groundwater
We distil exclusively with Namyangju water. Water is essential at every stage — mashing, fermentation, and dilution. Ki One bored a dedicated well beneath the distillery to draw clean groundwater directly from the earth beneath Namyangju.
Korea's Four Seasons
Our whisky carries Korea's seasons. Summer heat opens the oak, drawing spirit deep into the wood. Winter cold contracts it, releasing complexity back into the liquid. Our warehouse swings from −25°C in winter to over 35°C in summer — a maturation intensity unlike anywhere else in the whisky world.
Uncompromising Craftsmanship
We make no compromise in production. Ki One reinterprets traditional whisky-making through Korean craftsmanship and fearless experimentation. Every spirit run is personally overseen by our Master Distiller — with 45 years of experience — and our extended fermentation gives the spirit a depth that stands apart.
Mashing
Two tonnes of milled malt are added to our 30,000-litre mash tun with hot water. Three waters at 65°C, 75°C, and 85°C progressively extract fermentable sugars from the grain, producing a sweet liquid called wort.
The third water — though converted — is reserved and used as the first water for the next mash. Nothing is wasted.
30,000L Mash Tun · Three-Water Mashing · 65 / 75 / 85°C
Fermentation
The wort moves to stainless steel washbacks where yeast is added. Ki One ferments for 100–150 hours — up to twice the length of most Scotch distilleries. Fermentation proceeds in two stages: the first creates alcohol; the longer second stage builds esters and acids that translate into rich fruit and floral complexity when distilled.
Stainless steel washbacks ensure a consistent quality run after run — especially important in Korea's wide annual temperature range, where wooden vessels can warp and introduce inconsistency.
100–150 Hours · Stainless Steel · Two-Stage Fermentation
Distillation
The wash is double distilled — first in a 5,000-litre wash still, then in a 3,500-litre spirit still. During the second distillation, our Master Distiller oversees the most critical step: cutting. Of the three fractions — heads, heart, and tails — only the finest 10–15% heart is selected for filling into casks.
From two tonnes of malt and 10,000 litres of wash, this process yields approximately 700–800 litres of spirit at 74% ABV. The spirit must taste the same today as it did ten years ago — and as it will ten years from now.
Double Distilled · Heart Cut Only · 10–15% Selected
Maturation
The new make spirit enters handpicked casks and begins its transformation in our warehouse on the north-facing slopes of Baekbongsan. Positioned to maximise shadow in the coldest months, our warehouse reaches −25°C in winter and above 35°C in summer.
This near 60°C annual swing drives a depth of oak interaction rarely seen anywhere in the whisky world — accelerating the creation of Ki One's bold, complex character across Korea's four extreme seasons.
−25°C to +35°C · Four Extreme Seasons · Korean Terroir
Experience Ki One
Step inside Ki One Distillery and witness Korea's first single malt whisky come to life — from grain to glass, cask to dram.