Anyone who's watched Netflix's hit Culinary Class Wars, which pitted veteran chefs (called white spoons) against new coming chefs (called black spoons), would be intimately familiar with Chef Edward Lee - in fact I'll go on a hunch and say you were probably rooting for him right through the finale; well I certainly was. And it's hard not to! 

Not only did Chef Edward Lee demonstrate the most excruciating level of endurance (especially in that crazy tofu challenge, where contestants had to come up with as many ways to make tofu, with Chef Edward Lee making a Kentucky fried chicken inspired tofu!), but the man had won over the hearts of millions of viewers with his easygoing, relaxed charm, humility and earnestness, which completely masked just how insanely accomplished he actually is (having presented his dishes for a State Dinner at the White House, as well as having been nominated for a Daytime Emmy)! He was hardworking to a fault, took every setback with grace and constantly gave it his all, taking risks that also showed just how talented and innovative he was! The virtues goes on and on! And again, I'm sure anyone who's watched Culinary Class Wars can attest to that.

Yet wouldn't you know it, at this year's Whisky Live Singapore 2025, it seems like two worlds were about to collide - Bryan Do, the founder of South Korea's pioneering Ki One Distillery (previously known as Three Societies Distillery), would gesture for me to hand him my glass as I made my mandatory pitstop at his booth, and would inform me that he was about to pour me what he was 100% confident would be the "most fun drink [you'll] have this whole festival". Now that's a bold claim, but with that mischievous grin on a man who has never accepted any obstacle for impossible, I was not about to doubt him! 

He told me that he'd only tell me what it was after I'd taste it - and spoiler alert - I was wildly surprised and also immediately astounded as to what I thought it might be, and if it was indeed what I had guessed, then I was also 100% on board with this being the most fun drink I'll have all Whisky Live. 

It was of course what has now been announced to be the Ki One Red Pepper Cask (기원X에드워드 리 홍고추 캐스크 위스키)!

Granted, I would find out just as the world did that it was in fact Chef Edward Lee who was behind this insane, truly one of a kind creation. And yet upon first sip it was immediately apparent what it probably was and when Bryan Do had quietly told me more about it, I was in a state of incredulousness to say the least!

And so in collaboration with Chef Edward Lee, who has also just been announced as the newly appointed Ki One ambassador, Ki One Master Distiller Andrew Shand would season a cask first with red chilli peppers for several months before then ageing Ki One Korean single malt whisky in said casks to bring those intense spice flavours to a real world's first experimental whisky!

Now what does Chef Edward Lee know about whisky? Well, beyond being a chef, the American-born Korean (whose Korean name is Lee Kyun, or 이균) had built his career in Louisville, Kentucky, the spiritual home of Bourbon, having specialised in Southern cooking and would even go on to write the book Bourbon Land, detailing his personal journey and love for the spirit, combining Bourbon inspired recipes and history all into what he calls his "love letter" for the drink!

And so as the story goes, Chef Edward Lee had first encountered Ki One whisky at his restaurant, which he would go on to become a fan of, and when he had travelled to Seoul, he would later come to meet Ki One founder Bryan Do, who would take him around the distillery, which led to a collaboration that took root. He also mentions that he's a particular fan of the Ki One Eagle (which also happens to be our favourite, because who doesn't love whisky that's giving buttered popcorn and honeyed pancakes?), which also resonates with him given the expression's use of Bourbon oak.

Which now all leads us back to the Ki One Red Pepper Cask!

Now, being one-of-a-kind or a world's first, is certainly a feat, don't get me wrong, and definitely serves the goal of catching attention (because the whisky world loves "experimental"), but the real question is whether it actually tastes good. Because we don't want innovation or creativity for the sake of it, and so the only way to find out is to taste it for ourselves and see if the proof is indeed in the pudding. 

Let's go!

Whisky Review: Ki One Red Pepper Cask With Chef Edward Lee

Note that these tasting notes were written blind, BEFORE it was revealed to us what it was.

Tasting Notes

Colour: Amber

Aroma: It opens candied of brown sugar, with also big fruity tones of Kyoho black grapes and black grape gummies, coming together to give candied grapes (tanghulu) coated in maltose. Behind that vibrant candied fruitiness, there's a little veil of a green vegetal quality of green bellpeppers with some pith as well. There's a touch of sweet savouriness here too, of teriyaki glaze. It's altogether rich and really cohesive, alittle eclectic but it all comes together nicely with that candied quality.

Taste: Immediately really tingly and spicy, yet at the same time without the heat - for those familiar with Ma La, this is big on that numbing Szechuan peppercorn sensation, with the spiciness intense at the start yet quickly mellowing out to more of that honeyed and candied maltose and brown sugar richness. It's punchy yet without being sharp or peppery, again very much focused on that tingly numbing sensation. Medium-bodied, the spiciness is precise and intense, yet at the same time very manageable and contained, backed up by all this candied richness. There's still that slightly vegetal green chilli pith that comes through, with also lots of these juicy black grape gummies coaxed with honey and maltose. The fruitiness finds a way to remain really vibrant, with the green chillis also coming off really distinct and with great depth and naturalism, at times even showing more of a candied green chilli note. Really cohesive even with all that intensity in its sensation, with the flavours well developed, integrated and harmonised with each other.

Finish: That intensity carries through firmly through the finish, still giving that numbing tingly sensation, continuing to be backed up those green pepper pith. Still lots of those candied green peppers and black grape gummies that only become more vibrant. There's then a slight bit of rancio of Camembert rind. Long finish with a deep and firm warmth.

My Thoughts

Wow! This was so unique and actually really fun! It's really tasty and at the same time cohesive, with the peppers giving the whisky more of a numbing and tingly sensation than a particular flavour (aside from the green pepper pith), which then adds this whole other dimension to the whisky beyond its inherent candied and fruity flavours. Now certainly this isn't a whisky you'd be sipping on daily on its own, but I actually find this too polished for it to be a party shot - in fact, what I'd really like to have this with is Korean BBQ, grilled steak, ramyeon, or Korean tofu stew (sundubu jjigae); this would totally cut right through something rich and hearty, before backing it up with those candied dark fruits galore, and make for a perfect super refreshing food and whisky pairing!

When it comes to these more experimental whiskies, the question as mentioned is always whether whatever uniqueness adds to the whisky or is unnecessary - and in this case, I definitely thing it's enhanced the whisky in a way that's not just creative, but also makes sense. It's clearly well made and very thoughtfully crafted, with the spiciness red peppers again melding with the candied fruity richness of the whisky superbly, where you can't tell where one ends and the other begins, pushing it beyond and into this whole sensational element. And at the same time, it so deftly avoids being sharp or peppery, or even hot, with that tingly numbness firm and really satisfying, showing this well executed restraint and incredible balance. And as an icing on the (pepper) cake, it also checks out conceptually with spice being a core element of Korean cuisine and Edward Lee obviously being a chef and a true blue whisky lover (the man even wrote a book on the topic!), and so that cultural resonance has not gone unnoticed!

All in all, a very fun but also at the same time understatedly thoughtful and serious whisky that's so enjoyable, resonates culturally, and makes me want to just have it right now with a whole bunch of food that's so immediately commonsensical! A very impressive first collaboration between Ki One and Chef Edward Lee! But then again, why should I have expected any less! Now I do suspect that there might be more flavours to tease out than what I've gotten, and certainly that pepper did catch me off guard and occupied much of my attention, and so I'd really love to sit down with this more and dig deeper. Nevertheless I can't wait for this to be out and to see what's next!