Kavalan
Kavalan is the first whisky producer in Taiwan and the only family-owned distillery in the nation. Founded in 2005 in Yilan, in the northeast of the island, the Kavalan distillery takes its name from an ancient tribe of the region. The territory offers the ideal environment for whisky production: on one side the sea, on the other the mountains crossed by cold spring waters. Kavalan indeed uses pure water resources. The local air currents increase the evaporation of the barrels, making the maturation of the whisky faster and thus giving it a strong character. A Taiwanese whisky indeed reaches its full maturity in 3-5 years of aging, compared to 15-18 years for a Scottish whisky.
The Kavalan distillery boasts the collaboration of professionals and specialists, such as Jim Swan, thanks to whom it produced the first drop of distillate in March 2006 and began marketing its products in December 2008. The whiskies from the Kavalan distillery are aged in oak barrels previously used for aging bourbon, sherry, rum, or wine. As a testament to the quality of its production, the Kavalan distillery has won several awards and recognitions even at an international level for its exceptional whisky, named Best Non-Scottish Whisky by Whisky Magazine in 2010.
Kavalan offers a very interesting assortment of whiskies with complex flavor, delicate aroma, and multiple layers of fruity aftertaste: among them the Single Malt "King Car", the "Concertmaster" Port Cask Finish, named the best whisky at the International Wine & Spirits Competition in 2011, and the Single Malt, which received the gold medal on the same occasion. The distillery from Taiwan is fully competing to become one of the most interesting realities of whisky east of Scotland.
Kavalan is the first whisky producer in Taiwan and the only family-owned distillery in the nation. Founded in 2005 in Yilan, in the northeast of the island, the Kavalan distillery takes its name from an ancient tribe of the region. The territory offers the ideal environment for whisky production: on one side the sea, on the other the mountains crossed by cold spring waters. Kavalan indeed uses pure water resources. The local air currents increase the evaporation of the barrels, making the maturation of the whisky faster and thus giving it a strong character. A Taiwanese whisky indeed reaches its full maturity in 3-5 years of aging, compared to 15-18 years for a Scottish whisky.
The Kavalan distillery boasts the collaboration of professionals and specialists, such as Jim Swan, thanks to whom it produced the first drop of distillate in March 2006 and began marketing its products in December 2008. The whiskies from the Kavalan distillery are aged in oak barrels previously used for aging bourbon, sherry, rum, or wine. As a testament to the quality of its production, the Kavalan distillery has won several awards and recognitions even at an international level for its exceptional whisky, named Best Non-Scottish Whisky by Whisky Magazine in 2010.
Kavalan offers a very interesting assortment of whiskies with complex flavor, delicate aroma, and multiple layers of fruity aftertaste: among them the Single Malt "King Car", the "Concertmaster" Port Cask Finish, named the best whisky at the International Wine & Spirits Competition in 2011, and the Single Malt, which received the gold medal on the same occasion. The distillery from Taiwan is fully competing to become one of the most interesting realities of whisky east of Scotland.
