Ki One’s Red Pepper Cask is exactly the sort of whisky that could only come from a distillery willing to define itself on its own terms. Produced in Namyangju, South Korea in collaboration with chef, author, and Ki One ambassador Edward Lee, this limited cask strength single malt pushes the distillery’s fascination with Korean spice into thrilling new territory. Ki One was founded in 2020 by Bryan Do with Master Distiller Andrew Shand, and from the beginning the distillery has looked to gochujang, fermentation, and Korean culinary culture as a guide to flavor. Here, new American oak and ex-bourbon barrels were seasoned with locally grown gochu, Korean red chili peppers, before being filled with Ki One’s new make single malt and aged for more than three years. The whisky itself is made from 100% unpeated malted barley, fermented for at least 120 hours in stainless steel, double distilled in Forsyths copper pot stills, and bottled at a formidable 57.5% ABV without added color or chill filtration. Rather than simple heat, the pepper cask brings candied chili, brown sugar, fruit, spice, and a curious tingling warmth that recalls Sichuan peppercorn. Bold, experimental, and utterly original, this is one of the most fascinating new single malts on the shelf.