Overview: Josh Moss and Will Blessing launched Namu Distillery on Mission Hill in Boston in September 2026. The facility produces gin and soju while utilizing the founders’ chemistry backgrounds for the distilling process. It stands as New England’s first Korean-American craft distillery.
The Full Story
Josh Moss and Will Blessing turned their chemistry backgrounds into a new craft distillery and cocktail bar on Mission Hill in Boston. Namu, which opened in September 2026, makes gin and soju and uses its own spirits in its cocktails. The name “Namu” translates to “wood” or “trees” in Korean.
Blessing, who is part Korean, wanted the business to reflect his heritage. The couple describes the space as an urban oasis, with leafy surroundings for tastings and social events. Namu calls itself New England’s first Korean-American craft distillery.
The couple, who have Ph.D.s in different fields of chemistry, said they wanted to build something of their own rather than pursue careers in academia or consulting. Their science training now helps with the distilling process: Fermentation takes two to four weeks, followed by a five- to six-hour run through the still.
Production & Profile
The production process relies heavily on scientific precision, with fermentation taking two to four weeks followed by a five- to six-hour run through the still. Soju is described as a rice-based drink serving as an unfiltered counterpart to sake. Signature spirits include soju, which Moss describes as premium soju that lets the flavor of the rice wine come through, with notes of sweetness and caramel.
Brand & Industry History
Namu identifies itself as New England’s first Korean-American craft distillery. The founders utilize chemistry backgrounds (Ph.D.s) for the distilling process, marking a shift from academia or consulting to building something of their own. Blessing, who is part Korean, wanted the business to reflect his heritage.
What This Means
This release establishes a new presence for Korean-American heritage within the regional craft spirits landscape. The founders utilized their science training to build something of their own rather than pursue careers in academia or consulting, signaling a shift toward specialized production methods.
Consumer Takeaway
Consumers can expect gin and soju made from scratch using their own spirits in cocktails. The signature cocktail includes the Burnt Orenji, made with soju, freshly squeezed orange and lemon juice, and an edible burnt-orange garnish.
Source: Read the original article
