Why Taiwan?
- The Climate: High heat and humidity cause the whisky to interact with the wood barrel much faster. 4-6 years in Taiwan equals 15-20 years in Scotland.
- The "Angels' Share": In Scotland, 2% evaporates per year. In Taiwan, it is 10-12%. The result is concentrated, syrupy nectar.
The Big Two
1. Kavalan (The King)
- Style: Fruity, creamy, massive flavor.
- Must Buy: Solist Vinho Barrique. It tastes like chocolate-covered cherries.
2. Omar (The Underdog)
- Style: Owned by the state (TTL). Known for unique finishes like Lychee and Plum Liqueur barrels.
- Vibe: More experimental, less polished, very authentic.
