Since 2005, Kavalan has been making premium Taiwanese whisky in the heart of Yilan County. The distillery was born out of Mr. Tien-Tsai Lee's dreams of a new whisky homeland and a ‘century-old’ distillery to last generations.
The whisky is made with the pure and creamy water drawn from the springs of Snow Mountain and Central Mountains. The spirit is then double-distilled and matured in five-storey high warehouses, in Taiwan’s hot climate, causing a faster aging process. The unique environment produces a one-of-a-kind single malt, which has garnered much acclaim across its almost 20-year history.
Though production takes place in Taiwan, the distillers are from Scotland, the pot stills from Germany and the casks from Europe and America.
Much of Kavalan's range is matured in Sherry oak casks.
Their early bottles were shaped like Taiwan’s tallest building, Taipei 101, and it’s name is taken from an aborigine group which previously occupied the area.
The distillery was completed on 31st December 2005, and the first new make spirit left the spout on March 11th 2006 – at exactly half 3 in the afternoon. The first bottling was released two years later, with six more expressions released before Taiwan was officially named as a whisky-producing region in the Malt Whisky Yearbook. Since then, the whisky has won award after award, and opened up a Kavalan Whisky Bar in 2020.
Kavalan is known for flavours of...
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