Since releasing its first series in 2008, Kavalan has been the distillery that puts Taiwanese whiskey on the world map and continues to amaze connoisseurs around the world. Taiwanese whiskey is known for its aroma and taste of tropical fruits and in a very short time has won many prestigious time awards.
Kavalan Distillery has been a pioneer in the art of single malt whiskey in Ilan County, Taiwan since 2005. Kavalan is produced from the mineral-rich waters of the Snowy Mountains and matures in a unique combination of strong heat and humidity combined with sea and mountain breezes. All this is combined to create the quality, smoothness and fruity character for which Kavalan is known.
Kavalan adopts the old name of Ilan County. It was here that the entrepreneur, Mr. Tien-Tsai Lee, dreamed of a new homeland for whiskey and a "century-old" distillery for generations to come.
Mr. Lee's ambition to create the first whiskey in Taiwan led him to the distilleries of Scotland and Japan. He knows that in order to compete with the old world, Taiwanese whiskey must be world-class. Kavalan assembles a highly qualified research team that inherits the legacy of renowned whiskey expert Dr. Jim Swan.
Processing and fermentation
Our water is drawn from the springs of the Snow Mountain and the Central Mountain, which are very clear and clean. This is one of the reasons Kavalan Whiskey tastes so good. During germination, barley releases the enzyme diastase, which makes the starch in barley soluble, thus preparing it for conversion into sugar. During this period, the barley should be turned at regular intervals to control the temperature and germination rate. The malt is crushed in a mill. The principle is the same as when drinking coffee: you must first grind the coffee beans before brewing.
Distillation and aging
The double distillation method is applied by the Kavalan distillery. The first distillation is done to separate the alcohol and water. The best part of the whiskey core is collected and filled in barrels for aging. The choice of barrels is crucial to the taste of the whiskey. Each of the two warehouses for aging the brand is 5 floors high. Because Taiwan has a hot climate, spirits extract the aroma of oak faster. Even at an early age, Kavalan whiskey is more mature than others of a similar age.
Blending and bottling
Blending is the mixing of whiskey from different barrels. When Kavalan's master blender determines that the whiskey is ready, it is mixed to obtain a whiskey with a constant taste. When the whiskey reaches the desired maturity, the selected barrels are emptied and Kavalan water is added to create the right amount of alcohol by volume for certain expressions. Finally, the fully made single malt is bottled.
