Forget the typical juniper-heavy gin. In the vibrant South Korea, where ancient traditions meet contemporary innovations, South Korea's first craft gin Buja Gin has emerged as a symbol of the country’s evolving craft beverage scene. It is the creation of a father-son duo, PY Cho and Tom Cho, whose passion for their craft and commitment to excellence have produced a gin that is both a tribute to their heritage and a beacon of innovation.
For fans of Korean dramas, “Buja” might conjure images of wealth and luxury. While that's one interpretation, the name actually has a special meaning in the context of Buja Gin. Buja also translates to “father and son”, reflecting the heartwarming partnership between PY and his son.
Funnily enough, the idea for a South Korean gin was actually birthed in Singapore: Before embarking on this boozy journey, Tom used to work for Credit Suisse and Goldman Sachs in The Garden City from 2010 to 2018. “We had a lot of meetings outside, especially in the evenings. Bars like Cin Cin in Tanjong Pagar and Atlas have a huge variety of gin, but I always felt that it was a shame I didn’t have a chance to introduce Korean gin to my customers since there weren’t any.
So it was something that I always had in my mind.” Buja Gin was founded in 2019 and they launched their very first handcrafted bottle in South Korea in 2020. Botanicals are what give gin its flavour and identity, and luckily for Tom, his idea would then be backed by his father’s retirement career: An organic botanical farm in Yangpyeong, Gyeonggi-do.
PY has been working on this organic farm for the last 30 years, which was originally started for South Korean cosmetic companies. The farm currently grows about 65 different botanicals. Creating Buja Gin was an endeavour that required meticulous research and a deep appreciation for South Korea’s botanical diversity.
“I wanted to create sipping gins that don’t need to be mixed with something else. For me, personally, what makes a good sipping gin is when they have a full, complex flavour profile where each botanical co-mingles to create a delicious and well-balanced taste,” said Tom. Buja Gin is a showcase of the best of the Korean peninsula's unique flavours.
Each bottle boasts a diverse selection of locally sourced botanicals, including the Omija berry, the refreshing Jeju Island Hallabong orange, and the earthy mugwort, a familiar ingredient in Korean cuisine. “Working together has certainly deepened our bond. It has been a unique journey blending family life with business,” shared PY.
“We each have different inputs and roles in the business – I am mainly responsible for producing fresh organic botanicals, while Tom looks after the distillation process. This division of labour has taught us to communicate more effectively and respect each other’s strengths and perspectives, leading to a more harmonious and productive partnership.” Tom agreed: “There’s great synergy between the both of us.
When I tell my dad that I want to create a certain flavour profile, he’ll just write it on a piece of paper and ask me to try the botanicals he has listed down to start off with and see what the flavour is. This is how we work and how we operate.” With the father and son duo working so closely, Tom lets us in on a little backstory behind one of the more popular offerings they have: Batch #11, Jansori , which directly translates to nagging.
“My mom was jealous that we were spending so much time together that she started nagging a lot more. While the gin was created to express the comforting feeling a mom gives, the dash of Korean chilli at the end symbolises the occasional times she gets angry as well.” REDEFINING SOUTH KOREA’S CRAFT GIN SCENE A post shared by BUJA GIN ★ 양평 부자진 🇰🇷 (@bujagin) Buja Gin has a single year-round gin, with the rest of the gins being seasonal offerings.
This means that the seasonal gins are produced only once a year, using fresh botanicals. Once a batch is sold out, customers must wait until the next year to enjoy it again. By sticking to seasonal ingredients, they can ensure that the gins are always fresh, vibrant, and flavourful.
It's a unique approach, no doubt, but the duo trusts that it allows them to offer something truly special to their customers. Tom explained: “I believe that there is no one gin that suits everyone's taste. That's why I'm passionate about offering our customers a journey to find the right gin for them.
By broadening the spectrum of our gins, we can offer a diverse range of flavour profiles, from classic to experimental, to suit different preferences.” “Since working on the gin company with my son, our biggest learning experience has been navigating the delicate balance between tradition and innovation. We realised that to stand out in the crowded market, we needed more than just another gin from Korea; we needed to offer a truly unique experience.
This journey has taught us the importance of honouring traditional methods while also embracing innovation to push the boundaries of gin-making,” added PY. The vision for Korea’s first hand-crafted gin has certainly paid off. Buja Gin's unique flavour profile and exceptional quality have garnered rave reviews from both domestic and international critics and consumers.
Apart from the recognition at the 2021 Korea Liquor Awards, other accolades under their belt now include a gold at the 2021 UK Gin Masters, a bronze at the 2021 UK International Wine and Spirits Competition, a gold at the 2022 China Wine and Spirits Awards, and most recently, a gold at the 2024 UK World Gin Awards. This well-deserved success not only puts Buja Gin in the spotlight but also paves the way for other South Korean spirits to gain global recognition. “For me, the proudest moment was launching the first handcrafted gin in Korea and receiving our first international gold medal at the Gin Masters Awards.
It was a testament to our hard work and the quality of our product. For Tom, it was the launch of our first seasonal gin. Seeing the positive feedback from customers and realizing that our combined efforts had created something special was incredibly fulfilling for both of us.
Additionally, winning the gold medal at the World Gin Awards at the beginning of this year was another proud moment that we both cherish,” shared PY. Even with all these recognitions, both senior and junior Cho aren’t resting on their laurels. “I have a whole checklist of things to do, including doing more research to potentially create something for the sober-curious crowd in the future.
” exclaimed Tom. Buja Gin is more than just a spirit; it is a celebration of heritage, innovation, and the unbreakable bond between a father and son. Each sip tells a story of passion, dedication, and the pursuit of excellence, making it a truly special addition to the world of craft spirits.
.
