[Edaily Reporter Kim Hyun-ah ] Yoon Kyung-rim, CEO of A2D2 and former president of KTCorporation(030200), who has been at the forefront of the information and communications technology (ICT) industry for 25 years, has now embarked on a new experiment combining whiskey and AI. Having led domestic telecommunications innovation through initiatives such as the construction of ultra-high-speed internet networks and the introduction of IPTV, he currently heads the AI-based legal tech company A2D2. Together with Team Leader Kim Min-sung, he has published a new book titled *Asking Questions About Whiskey: From the Whiskey We Drink to the Whiskey We Want to Make—Exploring K-Whiskey with AI* (Good Morning Media).

Inc.

“Whiskey Is Liquid Software”

In this book, CEO Yoon reinterprets whiskey through the lens of data, science, and AI. He defines whiskey as “liquid software,” explaining, “If water and alcohol are the infrastructure, then the 1% of trace components that determine aroma and flavor are the software.”

This reinterprets whiskey—long considered a realm of tradition and emotion—from the perspectives of molecular structure, neuroscience, and data analysis.

In particular, AI was utilized in this project not merely as an auxiliary tool but as a “collaborative researcher.” CEO Yoon worked with AI to iteratively design flavors and blend grains, conducting experiments to embody the Korean emotions of “Han (grief), Heung (excitement), and Jeolje (restraint)” through whiskey.

Translating “Han,” “Heung,” and “Jeolje” into Flavor Profiles

The attempt to express Korean sensibilities through whiskey is also noteworthy.

“Han” was expressed through the bitter aftertaste and rich texture of buckwheat; “Heung” was embodied by the gentle sweetness of glutinous rice and the vibrant character of sorghum; and “Jeolje” was captured through the balanced structure of oats.

In addition, they proposed the “Hanryu Still” distillation concept—a modern reinterpretation of the Joseon Dynasty’s soju still—along with a maturation method that leverages the temperature variations of Korea’s four seasons.

Yangpyeong Experimental Brewery… The Intersection of Data and Reality

CEO Yoon’s experiments did not end at his desk. He set up a small-scale experimental brewery in Yangpyeong, Gyeonggi Province, and personally conducted distillation and aging tests.

This process involved repeated experiments to use data to bridge the gap between ideal designs and real-world conditions. Even under limited conditions—such as Yangpyeong’s rock spring water, a small copper still, and 20-liter oak barrels—unexpected flavors were discovered. For example, coconut notes emerged from the Job’s tears distillate, while buckwheat revealed an unexpected earthy aroma.

Currently, the buckwheat, glutinous rice, and oat distillates are undergoing a 1–2-year aging process in Korean oak barrels. The final product is scheduled to be unveiled following blending experiments.

CEO Yoon defines this project as “the absence of tradition is the most perfect freedom.” This means that, precisely because there are no set standards, it is possible to create something entirely new.

“It’s a process of creating new traditions without resting on convention,” he said, adding, “The core of the AI era isn’t technology itself, but the imagination that uses technology to create new value.”

“Asking Questions About Whiskey” goes beyond a simple introductory guide to whiskey; it is a record of creative and manufacturing experiments utilizing AI, as well as a chronicle of industrial innovation that combines technology and emotion.