Hi Tom! Thanks for agreeing to do this interview with us, it was great meeting with you at your booth at ProWine Singapore 2023!

Buja Gin has really gotten people excited and has really gotten lots of popularity through word of mouth alone, which is definitely quite a feat! Your heartwarming story of coining the name of your gin – Buja, to mean “father and son” definitely strikes a chord with us. And in just the last few years, Buja has gone from strength to strength, picking up numerous awards and in the process, defining what it means to create a Korean gin. We, and our readers, are very eager to share your story!

So, let’s get started!

Follow And Find Buja Gin Here: Website | Instagram | Naver | Stockists

Buja Gin now offers no MOQ options for all international orders via airmail - simply place your orders via Buja Gin's Instagram and the good folks there will arrange for the delivery!

88B: You started Buja Gin with your Dad, who grows his own botanicals in his farm, some of which has gone into Buja Gin – which is incredibly heartwarming! Could you tell us alittle bit more about the farm? Any warm memories you could share with us?  

Tom: The name of our distillery, BUJA {BU:ZA}, has a special meaning in Korean as it is a homophone that can signify both 'rich' or 'wealthy', and the concept of a 'father and son' team.

During my teenage years, I attended a boarding school in Switzerland while my father managed his businesses in Spain and Italy. After I moved to the UK for my undergraduate degree, my father retired in Korea and established an organic botanical farm in Yangpyeong, Gyeonggi-do. Initially, the farm's main customers for the over 60 different registered organic botanicals were Korean cosmetic companies.

Father-son team.

I have fond memories of planting tiny Korean pine trees with my father on the empty land that now overlooks a river and has grown over 10 meters tall. These trees are now one of the main botanicals used in all of our gins, and I am proud to be one of my father's biggest clients!

"I have fond memories of planting tiny Korean pine trees with my father on the empty land that now overlooks a river and has grown over 10 meters tall."

88B: You then created Buja Gin in 2020, what was that spark or moment that you knew you wanted to go all in on making your own gin? 

Tom: After graduating from London, I joined Credit Suisse and later became a commodities trader in Singapore before moving to Goldman Sachs. During my time as a commodities trader, I would often take my customers to gin bars, but I was unable to find any Korean gins in the bar scene. It was at that moment that I realised there was an opportunity to create a Korean gin that could showcase the unique flavours of my home country and share it with the world. This is where my journey in gin making began.

The Cho family farm from which botanicals are harvested for Buja gin.

88B: Given that you’re Korea’s first craft gin, you’re really defining the category with what you’re doing at Buja Gin. What is your philosophy towards making gin and what is Korean gin to you?

What were your early experiences drinking gin like?

Tom: At Buja Gin, our mission is to create regional gins that redefine the gin experience by offering a truly unique sipping gin that showcases the rich and diverse botanical heritage of Korea. We are committed to using only the finest locally sourced organic botanicals and our innovative approach to distillation, resulting in a premium handcrafted gin that stands out as a true expression of Korean craftsmanship. Our dedication to creating a truly exceptional gin is reflected in every bottle we produce.

"our mission is to create regional gins that redefine the gin experience by offering a truly unique sipping gin that showcases the rich and diverse botanical heritage of Korea."

If I remember correctly, the first gin I ever tried was Gordons London Dry Gin. It had a distinct juniper flavour, and back then there weren't many options for tonic water!

Tom's father been instrumental in creating Buja gin.

88B: What has it been like working in a team with your father? What is the dynamic like, and where does the various expertise lie? Seeing as how Buja Gin has achieved quite abit of success already, how’s that been for your Dad?

Tom: My father is the expert on botanicals, while I specialise in bringing out the flavour profiles in gins. This makes for interesting conversation at the dinner table. On one occasion, I jokingly suggested creating kimchi-flavoured gin, and my father simply handed me a note on the spot with a list of the botanicals to use.

I feel fortunate to have my father on board and to be working with other local businesses to create unique and delicious gins.

88B: Buja Gin not only has year round expressions, you’ve also created a line-up of several expressions already, tell us about what some of these expressions are and the thought process behind them?

Tom: Our concept is to have a single year-round gin, with the rest of our gins being seasonal. This means that we produce these gins only once a year, using fresh raw botanicals. Once a batch is sold out, our customers have to wait until the next year to enjoy it again. 

By sticking to seasonal ingredients, we ensure that our gins are always fresh, vibrant, and bursting with flavour. It's a unique approach, but we believe it allows us to offer something truly special to our customers.

Editor's Note: Buja has several seasonal flavors including its Omija Gin (made of Omija berry that uniquely possess all five flavors), Wormwood Gin (Tom shared that this gin was created specifically for his father who enjoys the herb, but has since become quite popular with drinkers), Ilynyeongam Gin (which interestingly as Tom tells us, translates as "Persimmon", but is actually crafted with Korean organic tomatoes, rosemary and basil to give a unique Mediterranean flavor - when tomatoes were first introduced to Korea in the 18th century, locals did not have a name for it and thought it resembled persimmons with a longer lifespan).

Other expressions debuted as of 2023 are the Hanhae Gin, Doongulae (a popular tea in Korea), Oak Aged, Bartender's Cut and Distiller's Cut (an annual collectible).

We were amazed by how thoughtful Tom was about purposefully creating each expression - each had its own unique inspiration and stories specific to Korean culture.

"By sticking to seasonal ingredients, we ensure that our gins are always fresh, vibrant, and bursting with flavour."

88B: What is the creative process like – where do you get your ideas from and how does the process go from idea, into finding the right botanicals and then the final product? What inspires you most? 

Tom: 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.

Omija berries are what gives one of Buja gin's key expressions its romantic tint, but more essentially is special for its ability to impart five different flavors. 

Our customers can embark on a journey of discovery, trying different gins and exploring the unique flavours and aromas of each. It's all about finding the perfect match for each individual's taste and preference. I want to create a memorable experience for our customers, where they can enjoy the art and science of gin-making and discover their favourite flavours.

"When sipping a great gin, you should be able to appreciate the unique qualities of each botanical and how they work together to create a cohesive and delightful taste experience."

In my opinion, sipping gins are those that have a full, complex flavour profile where each botanical co-mingles to create a delicious and well-balanced taste. These gins are enjoyable on their own and are meant to be savoured slowly, sip by sip.

A good sipping gin should have a depth of flavour, with a range of aromatic notes and a harmonious balance of botanicals. It should be smooth and easy to drink, with a long, satisfying finish. When sipping a great gin, you should be able to appreciate the unique qualities of each botanical and how they work together to create a cohesive and delightful taste experience.

88B: We heard that you’ve reconfigured the entire distillation still yourself to achieve various methods of distillation – that is incredibly cool!

Help us step into your world for a minute and tell us how did you do that and what do you think each method is best used for or the benefits and tradeoffs for each type of distillation?

Tom: I believe that there are pros and cons to each distillation method, and I've worked to re-engineer my still pot to take advantage of the benefits of each. By combining all distillation methods into one, I can create unique and complex flavour profiles that are truly one-of-a-kind.

For a unique gin, Tom re-engineered his pot still to accommodate different distillation techniques to bring out the best flavors from various botanicals.

For example, I use vapor infusion for delicate flower-based botanicals, extractions for root-based plants, and single or multiple distillation for herbs. By using the appropriate method for each botanical, I can extract the maximum amount of flavour and aroma, while preserving the delicate qualities of each ingredient.

This approach allows me to create gins that are full of character, with complex and nuanced flavour profiles that are a true reflection of the botanicals used. It's a labour-intensive process, but I believe it's worth it to create gins that are truly exceptional.

"It's a labour-intensive process, but I believe it's worth it to create gins that are truly exceptional."

Korean junipers are notoriously difficult to work with.

88B: What botanical has been your favorite to work with and what botanicals do you hope to work with in the future? Were there any botanicals that were unexpected in the aromas or taste it gave, or were particularly difficult to use? Which botanical is the hardest to source or farm?

Tom: I have a passion for working with regional Korean botanicals, which gives our gins a truly unique flavour profile. One botanical that stands out is doongulae (root based plant), which is quite unusual and imparts a nutty taste at the end. It's a great addition to our gins and is loved by our customers.

However, the most challenging botanical to work with is Korean juniper, which we harvest from the mountains. The terrain is often rocky and steep, making it difficult to climb and harvest at the same time. But the effort is worth it, as Korean juniper adds a distinctive flavour to our gins that can't be found anywhere else.

"Despite the challenges, I feel it's important to work with local botanicals and showcase the unique flavours and aromas of Korea to the world. It's a way to honour the land and the people who cultivate these precious ingredients, and to create gins that are truly authentic and reflective of their origins."

88B: On that note, we’re going to have to make you pick and choose – which of your gins 1. Can you drink everyday, 2. Means the most to you, and 3. Would buy as a gift for someone?

Tom: If you're new to Buja Gin or looking to buy a gift for someone, I highly recommend starting with our Signature gin. It's smooth, easy to drink, and perfect for enjoying every day.

In the Signature gin, you'll get a complete taste of 100% Korean botanicals.

Our Signature gin is especially meaningful to us, as it was the first recipe that my father and I created together. We used a total of 15 botanicals, with 12 of them grown on our organic farm. This gin represents our commitment to using locally sourced, high-quality ingredients and crafting unique and delicious gin.

Whether you're sipping it straight or mixing it into your favourite cocktail, our Signature gin is a great choice for any occasion. And by choosing Buja Gin, you're not just getting a great-tasting gin, but also supporting our local farmers.

88B: We’ve heard that you are keeping Buja Gin 100% local and Korean, and as such you work closely with local farmers to use obviously, local botanicals.

Tell us more about how you work with these local farmers? Also what are the local botanicals that make Buja Gin special, and what is their significance to Korea in terms of cuisine or special occasions?

Tom: As our company continues to grow, we're taking steps to ensure a steady supply of high-quality botanicals by establishing a buyback program with local farmers. This not only supports sustainable and ethical farming practices, but also allows us to use unique regional ingredients in our gins. 

Some of the regional botanicals that we use include Korean Pine needles, Korean Juniper, Korean mint, Korean raison, and Hallabong from Jeju Island. These ingredients add unique and distinctive flavours to our gins that cannot be found anywhere else.

In Korea, we have a long tradition of enjoying spirits with our food, and our unique-tasting gins are perfect for this category. Just as Europeans enjoy wine with their cuisine, Koreans enjoy the complex and balanced flavours of spirits to enhance their meals. By using locally sourced ingredients and innovative distillation techniques, we're able to offer gins that are not only delicious, but also reflective of the rich cultural heritage of Korea.

88B: You’ve said that you’d like for your gins to be savoured with food, we’re going to give you several of your expressions, and get you to help us pair them with food from various places you’ve lived in from Korea to London and Singapore.

Haemuljeon or Korean Seafood Pancake. Whatever your cuisine, Tom's here to help you find your perfect gin accompaniment! (Image Source: Maangchi)

Tom:

Buja Signature Gin Pairs with 🇰🇷 Haemuljeon / 🇬🇧 Fresh Oysters / 🇸🇬 Sambal Stingray 

Buja Omija Gin Pairs with 🇰🇷 Bossam / 🇬🇧 Shepherd’s Pie / 🇸🇬 Chilli Crab

Buja Wormwood Gin Pairs with 🇰🇷 BBQ Samgyeopsal / 🇬🇧 Steak / 🇸🇬 Satay

88B: How do you feel when you see Buja Gin behind a bar counter? Or when you see someone enjoying it on social media?

Tom: Mixologists are highly skilled in accentuating the distinctive flavours and aromas of gin by pairing it with complementary ingredients to create complex and delicious cocktails that showcase the profile of Buja gin. I'm always thrilled to see my gin being used by talented mixologists, and I always make a point to try their creations whenever I spot my gin behind the bar. The cocktails made by the mixologists at M29 in Fairmont and Charles H in Four Seasons in Korea are particularly impressive.

The award winning Charles H in Seoul's Four Seasons Hotel, where you'll find incredibly creations using Buja gin. (Image Source: Time Out)

88B: What’s next for Buja Gin? How would you know that Buja Gin is successful to you?

Tom: As a gin distiller, my goal is to provide a sipping gin experience that's accessible to everyone. To achieve this, I plan on expanding our product line with seasonal gins and limited editions, in addition to our core offerings. For me, success means people appreciate the unique products my father and I have created from Korea and share our story with others.

"For me, success means people appreciate the unique products my father and I have created from Korea and share our story with others."

88B: What do you, Tom Cho, want to be known for/as? What does your Dad think of Buja Gin?

Tom: It is my goal to be recognized as a distiller who defies conventional stereotypes and proves that anyone, regardless of their background, can create delicious gins. I am proud to offer a unique sipping gin experience, which originated from the collaboration between my father and me on our family's organic farm in Korea.

Conventional rules don't apply with Tom Cho. (Image Source: The Sool Company)

My father has been a constant source of support and encouragement, and his belief in me has been a driving force in my journey as a gin distiller.

"...to be recognized as a distiller who defies conventional stereotypes and proves that anyone, regardless of their background, can create delicious gins."

88B: What do you think is the most underrated aspect about gins today?

Tom: Gin has long been underrated and commonly known as a base alcohol for cocktails. However, with the rise of sipping gin, it is now possible to enjoy it neat or on the rocks, similar to how people enjoy whisky or rum.

88B: As a gin expert, give us your take on the age old question: Shaken or Stirred?

Tom: Why follow an old method? How about – “Just pour it lah”

Tom's been all over hard at work getting Buja gin to the masses.

88B: How do you best enjoy your gin?

Tom: Our sipping gin is best enjoyed neat and chilled, so we recommend storing it in a wine chiller or refrigerator and serving it straight, without any mixers or additional ingredients. This allows you to fully appreciate the unique flavours and aromas of the gin.

88B: If a friend of yours was coming over to Yangpyeong for the first time and had three days there, what would you recommend him to do? Any sights, restaurants, bars, local dishes you’d recommend?

Tom: If you're planning a visit to Yangpyeong, I highly recommend checking out our organic botanical farm where my father and I work closely together.

If you find yourself in Yangpyeong, perhaps the best attraction is a guided tour from Tom Cho himself.

You can take a stroll through the beautiful natural park and even go for a bike ride along the river.

Don't forget to visit the traditional market known as "5-il-jang" which opens every 5 days starting from the 3rd day of each month (i.e. 3rd, 8th, 13th, 18th, 23rd, and 28th). It's a great opportunity to experience the local culture and try some delicious food.

88B: Thanks once again for doing this interview with us! We’re extremely delighted to have our readers across the region get to know more about you, Buja Gin and your recommendations on having a good time in South Korea!

Images courtesy of Buja Gin and Tom Cho.

Follow And Find Buja Gin Here: Website | Instagram | Naver | Stockists

Buja Gin now offers no MOQ options for all international orders via airmail - simply place your orders via Buja Gin's Instagram and the good folks there will arrange for the delivery!  

건배!

@111hotpot