Issue link: https://digital.copcomm.com/i/11486
We believe in the education process.” —Trent Ulicny turn will educate on- and off-premise buy- ers and their customers. Last month, 30 members of the TY KU team completed an intensive Las Vegas training session under saké and soju expert John Gauntner, giving them Level One Saké Specialist certification, and the brand is working on establishing a similar certification program for soju. “We believe in the education process,” declares Ulicny. Special hands-on kits help his team demonstrate the distinctive processes behind saké and soju, and a pamphlet is also available to accounts to promote consumer education. It all seems to be falling into place. Launched less than a year ago, TY KU Soju has grown beyond all expectation. The three containers originally scheduled for this year were gone within a month, sending Ulicny back to Japan for more. pro soccer player who once lived in Denmark, Ulicny and co-founder Kirk Spahn, also an athlete, began discussing healthy, alternative drinking habits in New York three years ago. The duo formulated a plan to use soju as a base for a new liqueur. The result was the original TY KU, a unique liqueur flavored with healthful Japanese superfruits and exotic teas. Two sakés followed: TY KU Saké, a super-premium junmai ginjo, and TY KU White, an exclusive junmai daiginjo. Like other sakés, these beverages contain no tannins, no gluten and no sulfites. The natural next step for Ulicny and Spahn was to develop a soju as a brand extension. Each bottle has a necker that clearly lists its ingredients and calorie counts— something not required by law and certainly not found on most other alcoholic beverages. TY KU Soju has found appeal A Wiser Way to Drink A well outside the realm of Asian fusion restaurants, Ulicny reports, and does especially well in traditional markets where vodka Martinis have reigned for decades. Accounts now include major on- premise chains such as O’Charley’s and The Melting Pot, as well as off-premise giants CostCo and Whole Foods. “We will be in all 50 states by summer,” Ulicny beams. Kirk Spahn (left) and Trent Ulicny, co-founders of TY KU. www.trytyku.com Boutique Distiller Ushers In Haamonii W ith far fewer calories and half the alcohol of spirits such as vodka, the soju/shochu category offers a brand new approach to a centuries-old tradition, as well as a new way of thinking and feeling. Founded by James Key Lim and his wife, Haamonii (Japanese for “harmony”) is handcrafted in small batches in the San Francisco Bay Area. “We are living out a dream to produce a world- class shochu in the U.S. and share harmony with everyone,” he says. “Our purpose is to bring harmony and lower calorie cocktails into the lives of others. One philosophy we like to live by is to ‘pour for others and not self’—an ancient tradition to ensure you’ll never drink alone.” Haamonii is 100 percent natural, made from premium grain spirits and natural flavors, is 44 proof and available in two varieties: Haamonii Original and Haamonii Lemon, with a hint of all-natural citrus flavor. Haamonii has won multiple awards at the San Francisco World Spirits Competition, and Anthony Dias Blue has honored the product with 91 points. www.haamoniismooth.com june 2010 / the tasting panel / 83