The subtropical climate causes rapid maturation, yielding bold, smooth, and often fruit-forward whiskies
Taiwanese Whisky
Taiwan may be new to the whisky map, but it’s already a world-class player thanks to Kavalan, launched in 2008. Taiwanese whiskies are distilled from malted barley using traditional copper stills, then aged in high-heat, high-humidity environments.
The subtropical climate causes rapid maturation, yielding bold, smooth, and often fruit-forward whiskies with notes of mango, papaya, vanilla, and spice. Kavalan is known for its sherry-cask finishes and velvety mouthfeel.
Despite young ages on paper, the climate compresses aging, making a 4–5-year-old whisky feel rich and mature. Taiwan has quickly earned respect for elegance, tropical character, and innovation.