Sometimes, a single person really changes how you see (and taste!) things. Han Suk Cho is one of those people. A sommelier, bartender, chef and entrepreneur, Han has a richly diverse background. She’s worked in some of the best restaurants in the world and possesses a deep passion for creating non-alcoholic beverages. (She also happens to be a classical music composer!!)
Han took our appreciation of verjus to a whole new level. During a collaboration session early in the history of Kally, she insisted on pouring glasses of each of 5 or 6 different brands of verjus we’d been testing in Kally recipes. She focused on tasting, studying, and appreciating just this one, single ingredient.
With a sommelier’s keen senses, she highlighted the uniqueness of different glasses of verjus—the bouquet, the progression of flavors across the tongue, the color tones. She drew our attention to sweetness and acidity, and the impact of grape varietals on flavor. Han made us think about verjus at a much deeper level; appreciating the nuances and attributes which ultimately became invaluable in crafting Kally’s hallmarks of complexity, sophistication and balance.
When we make a new vintage of verjus at the end of each summer, the first sip is always the most exciting. We pour a taste into a glass, close our eyes, focus our senses, and appreciate what Han taught us about the magical subtleties of verjus!
You can taste some of Han’s amazing drink creations from her company Zero Proof Beverages. And if you find yourself in LA, and manage to get a reservation at @katorestaurant, you just might discover why @soleil_ho of The San Francisco Chronicle says "a non-alcoholic beverage pairing by wizard Han is a highly original detour."
She is definitely one to folllow @thehansukcho! Cheers!
