this post was submitted on 28 Aug 2026
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Commercially produced makgeolli will always use artificial sweeteners because there's still active fermenting taking place and any real sweeteners will be turned into alcohol, which will effect the taste and alcohol content. With craft makgeolli, you add a sweetener, like juice or honey or sugar, shortly before serving.
Mmm, bottle fermentation.
But I think the main point is more along the lines of expectations for alcohol and general tastes: I find overly sweet stuff a turn-off, and generally need to temper sweet stuff with something sour or bitter.
Also, mixing juice and alcohol can very often result in what a lot of us drank as teenagers, and may have rather negative associations to. Like I don't have problems with gimlets and micheladas or radlers, but I think I prefer them all on the boozier side, and stuff like rum & coke is just … not for me.
So if I go to a restaurant and get what I interpret as more or less teenager drinking swill full of artificial flavouring, Black Tower and general goon sack swill, I'm going to have a bad time, and be left wondering if this stuff is actually representative of what they consider alcohol for adults, or if the people at the restaurant are being weird.
Yeah, the smell of RedBull vodka makes me nearly puke now, after young me actually puked too often from it
I also don't like sweet alcohol stuff.
My little brother on the other side doesn't like beer and tends more to those sugar bombs.
Can't understand it... The sugar makes the hangover much worse
I drank Malibu once, when I was 12. I got very drunk (as 12 year olds do), and haven’t been able to smell it without nausea since