Pasion Al Carbon: A Short Story

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Right in front! Just twenty yards away from Quality Leadership University’s front door, I had one of the most enjoyable gastronomical experiences in my life. It all happened after looking for a nice place to eat when I stumbled upon the Korean restaurant Pasion al Carbon. I must say that Pasion al Carbon is not like other Asian restaurants that we’ve seen in Panama, in which the owners barely speak to you. In fact, the Korean lady in charge of the place, whose name I can’t even pronounce right, provided such a pleasant treatment during my stay. Furthermore, I was able to establish a long conversation with this cheerful lady in which she described in great detail, the wide variety of Korean food she prepares at the restaurant. But from all the things she showed me, there is one goodie that impressed me the most, “the beer.” This young lady offered me a Korean beer. I am a beer lover, so I accepted without hesitation. She gave me this clear, stubby bottle filled with a colorless, bubbly liquid she called beer. I must admit that at first, the color of this beverage strongly called my attention; but after trying this…show more content…
Indeed, I enjoyed that booze so much that I decided to research about its recipe and distillation process. I discovered that the name of this drink wasn´t beer, as my Korean friend said, but rather it was called Soju. In Korea Soju is a beverage composed of two ingredients, ethanol and water (Liu). For Koreans, the word Soju means “burned alcoholic drink”, referring to the required heat during its distillation process (Woochang). In fact, the recipe and the distillation process of the Soju came from the ancient Mongolian Empire (Woochang). Nowadays, Soju is considered to be the most consumed alcoholic drink in Korean (Liu). Due to its popularity, by-products with flavors such as orange, berries, and lemon have been created enabling the existence of highly commercialized alcoholic brands

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