Description
A high-end whisky crafted in Yilan, northeastern Taiwan. Features a rich tropical fruit aroma brought about by 'rapid maturation' in the subtropical climate. Sweeps golds at global competitions.
Restaurants serving Kavalan Single Malt Whisky
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Barley malt
- Water(Xueshan mountain range spring water)
Instructions
- [Delicious Way to Drink]
- [Straight (Chun Yin)] To directly taste Kavalan's biggest feature—complex, sweet tropical aromas like 'mango, green apple, vanilla, honey'—pour straight into a glass first.
- Add a few drops of room-temp 'water (Di Shui)' to make the aroma bloom instantly, emphasizing fruitiness.
- [On the Rocks (Jia Bing)] Add one large ice cube, enjoying the changing flavor as it melts.
- [Highball] To enjoy at Taiwanese taverns or Shin-Okubo eateries, a carbonated 'Kavalan Highball'. Lacking heavy peat (smoke) and being fruity, it supremely refreshes the fat of spiced Taiwanese food.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of mango、vanilla、oak casks
Substitutes at Japanese supermarkets
Fruity Japanese single malts (like Yamazaki)
Pairing
Karasumi (Mullet roe) or smoked dishes (Ya Shang、etc.)
Trivia
[For Adults] Taiwan's pride overturning the norm that 'whisky can't be made in the subtropics'. The heat causes high angel's share (evaporation), but achieves rich maturation rivaling 10-year Scottish in just '3-4 years'. The ultimate glass to color a deep night in Shin-Okubo.
Eating tips & etiquette
[Unique Eating] Sear the surface of Taiwan's famous 'Karasumi (Mullet roe)', hold Kavalan whisky in your mouth, and bite the Karasumi to enjoy the umami explosion!
Allergen
Wheat (from malt)