Technique of Distilling Tangun Liquor

Since olden times, the Korean ancestors have created many national heritage and developed and enriched them. Among them is the technique of distilling Tangun liquor made in the period of Ancient Joson (early 30th century B.C.-108 B.C.).

They began to make alcoholic drinks in the Neolithic era when the main stress was put on hunting. In those days, they made wine from wild fruits and, later, brewed liquor with milk of domestic animals. With the development of agriculture, they began to make liquor from grains.

This gave birth to the technique of distilling Tangun liquor.

Its name was derived from the fact that King Tangun, the founding father of the Korean nation, liked to drink the liquor which was made with Adalsan spring water by the inhabitants in the Pyongyang area in the days of Ancient Joson.

In his lifetime, Tangun liked drinking this liquor very much as he felt no aftereffects such as a hangover, thirst and burden on the heart. It is said that he named it “Singi (mysterious) liquor”.

After his death, the Korean ancestors would use his favourite liquor at the memorial service for him, from the viewpoint that they should never put any kind of liquor on the altar without sincerity as they worshiped him as their founding father.

The Korean people discovered the technique of distilling Tangun liquor which had been faded with the passage of time, and are carrying forward the spirit of the nation by further developing the technique.

The technique of distilling Tangun liquor has been inscribed on the national intangible cultural heritage list.

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