Taiwanese whisky

History

Until 2002 the state alcohol monopoly prevented private companies from distilling whisky in Taiwan. When the country joined the World Trade Organization, the market opened and the King Car group, known for its drinks and its coffee, built Kavalan, which began distilling in 2006. Its whiskies won international awards very early on, and in 2010 one of them beat several Scotch whiskies and an English one in a blind tasting held in Scotland. Omar whisky, from the state tobacco and liquor company, is also distilled there.

Style and flavour

In Yilan’s climate the angels’ share, the whisky that evaporates from the cask, is very high, and the wood brings a lot of flavour in a few years. That is why Kavalan bottles without an age statement and bets on very active casks: bourbon, wine and sherry. Its whiskies are dense, sweet and fruity, with mango, pineapple, vanilla and spice, and many single cask versions are bottled at high strength. It is a good example of how climate weighs as much as the recipe.

Where to start

Kavalan Classic is the best way to get to know the style: tropical fruit, vanilla and honey, with a smooth body. Kavalan Concertmaster, finished in port casks, adds red berries and a deeper sweetness. Both show well how heat changes whisky, and it’s interesting to try them alongside a Scotch single malt of a similar age.

• Kavalan ClassicSingle malt · 40% ABV
• Kavalan ConcertmasterSingle malt · 40% ABV