Minhwa Spirits
Korean restaurant · Wrens Crossing ·
Korean distillery, cocktails, Korean fusion dishes & coffee
Korean distillery, cocktails, Korean fusion dishes & coffee
"A chill soju distillery OTP with makgeolli service, Korean fare, banger cocktails, pop-ups, and a coffee shop (Postern Coffee) under one roof, this place shifts from sunlit cafe vibes by day to a high-energy scene at night and has quickly become a Doraville social hub. The menu from former TKO and Lazy Betty chef Lino Yi plays up Korean comfort bar fare — cheesy kimchi fried rice, japchae, a volcano hot dog piled with krab and sriracha — capped with a butter cheesecake and peach-ginger jam by pastry chef Molly Follet, and you’ll even find Best Pop-Up winner Dhaba BBQ here on select days. On the spirits side, Minhwa showcases its own soju and a gin made with Indian chai spices in partnership with the Chai Box, plus cocktails by award-winning mixologist James Sung that lean into Korean ingredients and technique; in Mom’s Backyard Garden ($16), he finishes a mix of soju, gin, and cucumber-lime cordial with his mother’s perilla. Instead of a typical tasting room, the multi-use space feels welcoming and lived-in — more like a friend’s stylish home — so walk right in, no invitation needed." - Henna Bakshi
"Anytime cravings are solved by the $12 cheesy kimchi fried rice, while the $15 japchae with sweet potato starch noodles and mushrooms is an umami bomb, and the $6 volcano hot dog comes piled high with spicy krab, sriracha, eel sauce, and scallions. For cocktails, Mom’s Backyard Garden ($16) from bartender James Sung uses his mother’s perilla to garnish a soju- and gin-based drink with a cucumber and lime cordial; it’s refreshing, with a milky texture, punctured by bright green perilla — a visual stunner." - Henna Bakshi
"An Atlanta-area grain-to-glass distillery that ferments rice with nuruk and uses traditional makgeolli brewing techniques from the founders' Geoje Island heritage, sourcing Arkansas rice and Georgia spring water and distilling on a pot still to retain flavor. The resulting high-ABV expressions include a 40% ABV rice soju with a burnt caramel finish and a touch of yeast-driven funk; the brand frames the spirit as very clean and closer to tequila in character. At its Doraville tasting room, popular pours include a Strawberry Fields clarified Milk Punch cocktail made with house strawberry syrup and white peach tea, and the producers recommend serving soju chilled (about 40–45°F) and pairing higher-ABV bottles with grilled meats, spicy Korean barbecue, fried chicken, or cuisines like Thai and Mexican, while celebrating communal pouring rituals." - Clara Wang
"A soju distillery tucked in a Doraville strip mall that doubles as a multiuse hangout — Postern Coffee by day, chef residencies in the kitchen, and a cocktail bar at night — run by founders Ming Han Chung and James Kim. The space has two distinct modes: a daytime chill where floor-to-ceiling windows flood the room with light, people work on laptops over a coconut ube latte ($7), and an outdoor patio fronts a stunning mural titled "Morning Calm" by artist Kimchi Juice depicting a Korean woman wading through mountains and peach trees; and an electric Saturday-night energy with lines out the door, kinetic art on the walls, attentive friendly service, and free parking. Chef Lino Yi (formerly TKO at Southern Feed and Lazy Betty) offers Korean comfort bar food: the cheesy kimchi fried rice ($12), japchae ($15) with sweet potato starch noodles and mushrooms, and the volcano hot dog ($6) piled with spicy krab, sriracha, eel sauce, and scallions — described as delicious barfare though the menu could use a brighter acid element such as pickles or a salad. Pastry chef Molly Follet (Little Bear, Ticonderoga Club) makes a fluffy butter cheesecake ($10) with peach ginger jam that pairs well with Postern’s Ethiopian cortado. Current brunch and pop-up intel: a spam and egg souffle gilgeori toast ($10) with cabbage, carrot, and spicy mayo; upcoming black sesame chicken and waffles with spicy miso maple caramel; frequent food pop-ups including Jay Patel’s Indian-fusion barbecue and Dhaba BBQ wings. On the spirits side, the distillery produces a light, earthy Yong soju and a house gin made in partnership with local tea company the Chai Box using Indian chai spices. Award-winning mixologist James Sung (formerly Umi, Palo Santo) uses fat-wash and clarification techniques and Korean ingredients to create floral, fresh, velvety-textured cocktails; in Mom’s Backyard Garden ($16) he uses his mother’s perilla as a garnish in a drink of soju, gin, and cucumber-and-lime cordial — “Perilla leaves are commonly used in Korean cooking and have an herbaceous and peppery flavor.” Another signature, Beaches Down in Georgia ($16), is served with a cat face–shaped sour digestif gummy made from an extract from the Japanese raisin tree (hovenia dulcis thunb); "I couldn't tell you if it works, but I can surely tell you the cocktail is a sweet and sour beauty with tongue-popping acidity." Most cocktails right now emphasize clarification and fat-washing for a milky texture and linearity and tend toward sweetness, though future iterations may lean more on spice, salt, and umami. Insider drink tip: order the makgeolli service (cloudy Korean rice wine, $22) poured from a traditional gold aluminum kettle into golden cups and pair it with the KFC-style chicken nuggets — the slight effervescence cuts through the fried snack — and consider buying bottles of soju and gin to take home. The team is described as striking a balance between accessibility and finesse while cultivating a creative, collaborative vibe; “All are welcome, no invite needed.” The writer concludes, “This is my kind of house party.”" - Henna Bakshi
"One of the trendiest places to eat and drink right now is at Atlanta’s own soju distillery in Doraville, Minhwa Spirits, by James Kim and Ming Han Chung. It houses a rotating food pop-up and Postern Coffee. Minhwa makes its own soju, a Korean spirit made with rice, much like an earthier vodka. The Strawberry Fields cocktail is another must, made with strawberry, white peach tea, and basil foam, topped with an edible flower. It’s balanced and not too sweet, with the basil offering plenty of fresh aromatics. Award-winning mixologist James Sung (previously at Umi and Palo Santo) has joined the team as the newest bartender. Minhwa Spirits made our Best Dishes We Ate roundup this year." - Henna Bakshi
