The whisky awards of the year 2015 had a surprise winner. It was a whisky from the King Car distillery, which is located in Yilan County of Taiwan. Little did anyone guess that the Single Malt from a small province in Asia would beat the best of the best producers of the rest of the world.

However, the accreditation of this whisky has laid a stamp in the global whisky scenario stating that Single Malts does not stay with the Scottish alone. Yamazaki, a Japanese whisky won the award a year ago and Amrut from India, won awards in the previous years. They have been ever innovating with styles, flavor profile and innovative packaging, sure enough to catch the eye of any connoisseur.

The Whisky is named after the indigenous people who originally inhabited this northeastern corner of the island: the Kavalan. Although the distillery was only brought on stream in 2005, the warm sub-tropical climate means that the whisky effectively matures more quickly, quiet similar to others from the Asian subcontinent. The temperature and the climatic conditions play a major part in ageing and maturing of the dram.

From 3rd of November, 2006, the date when the first new make left the pot till 2015, one of the youngest manufacturers in the world have gone a long way in etching its name in the history.

The Kavalan Classic single malt was released in 2008. Since then, they have released more than 10 expressions including the ones matured in Sherry casks, Bourbon casks and Fino cask among the many.

In March 2015, Kavalan Solist Vinho Barrique Single Cask Strength was awarded the best Asian Single Malt and the World’s best Single Malt whisky in the World Whisky Awards. Apart from this, they have also received the Icons of Whisky, Brand Innovator of the year, Master Blender of the year and the Master Distiller of the year awards.

Kavalan Solist Vinho Barrique Single Cask Strength

The whisky that won the award is bottled at an ABV of 58.6%. The whisky has complex tasting notes but each profile marries the other so beautifully, that Jim Murray himself said that this could happen only at some of the distilleries in tropical climates.

The Nose:

Stewed fruits, Bourbon notes. Expressions of Custard show up on adding a splash of water, mild nutty

The Palate:

Very smooth on the palate, prunes, spices like cloves, chilli and cinnamon. The alcohol is very present which makes it feel like bourbon infused milk chocolate and hazelnut on the palate. The whisky also rubs in alcohol on the palate with a mild smoky finish and a bitter aftertaste.

Have you got to taste this yet? I have tried the Yamazaki this year. Probably, the Kavalan would come home in the next.

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