Drink of the Week: Màkku Mango Makgeolli

Kick off AAPI Month with a modern take on the oldest Korean beverage, makgeolli. The fermented rice beer, invented by farmers during the 10th century Goryeo Dynasty, became the drink of the working class. Consisting of just three ingredients—steamed rice, water, and nuruk (a natural starter)—it was easy enough for the common folk to brew up at home, which they did for centuries. After decades of turmoil in the 20th century, including a Japanese occupation and rice shortages, makgeolli was commercialized and mass produced. Artificial flavors were introduced to mask its lower quality.

By 2020, there were over 900 makgeolli breweries in South Korea. Around that same time, Korean American entrepreneur Carol Pak launched the first craft makgeolli in the States, returning to the traditional three ingredients but formulated for canned makgeolli. Pak now works with a brewery in South Korea to produce and import it. In addition to the original flavor, Màkku makgeolli comes in different flavors made by infusing real fruit purée, such as blueberry, passion fruit, strawberry, and mango. The result is a departure from the often-too-sweet beverages stocking the aisles in Asian markets to something balanced and fresh-tasting.

Because mango is my favorite fruit, I gravitate toward the Màkku Mango Makgeolli: a little fizz, a sessionable 6-percent ABV, and balanced tropical sweetness. Its slightly creamy texture and mango flavor remind me of a super-quaffable mango lassi or a yogurt soda, tempting me to grab a second can. 4-pack/$14.99, drinksool.com