The story of how a Taiwanese whisky became a global sensation

Its smooth, sweet finish is reminiscent of honey, making it incredibly easy to enjoy.

Often likened to fruit preserves, Kavalan is a whisky that's easy to love, especially for beginners.

Kavalan's most popular expressions are aged in sherry casks, making them an ideal choice for wine drinkers transitioning to whisky.

"We wanted our whisky to be approachable, not medicinal," says Lee Yu-Ting, CEO of Kavalan’s parent company, King Car Group. "It’s smooth and easy to drink."

When Kavalan entered the global whisky scene 11 years ago, it was considered an underdog – but it soon stunned the industry by defeating three Scotches and one English brand at a blind tasting during Scotland’s prestigious Burns Night in 2010.

"They told us it couldn’t be done," Lee remembers.

With hundreds of prestigious awards to its name.

Distilled in rural Taiwan and now available in 60 countries, Kavalan has earned over 220 prestigious awards to date.

In recent years, it claimed the International Wine & Spirit Competition's Worldwide Whisky Trophy in 2017, and took home the International Spirits Challenge Trophy for two consecutive years, in 2016 and 2017.

Kavalan plans to produce 9 million liters this year, positioning itself as one of the largest single malt whisky distilleries worldwide, rivaling even the venerable Glenlivet in Scotland.

"What sets them apart is their Taiwanese heritage," says Tommy Keeling, market analyst at IWSR, a leading global database on the alcoholic beverage industry.

"On the plus side, it offers whisky enthusiasts something new and unique... but on the downside, there are still some consumer biases to overcome," he adds.

The early days were tough, admits Lee, who knew that competing with whiskies aged 12 to 21 years would be a challenge.

Instead, they focused on gaining as much knowledge as possible, never relying solely on local ingredients. While production happens in Taiwan, the distillers come from Scotland, the pot stills are sourced from Germany, and the barrels are imported from both Europe and America.

Kavalan now offers 18 distinct expressions, ranging from sweet to dry. At the vast distillery, which resembles Napa Valley, there’s a tasting bar and a DIY blending station where visitors can experiment like a mad scientist, creating their own personalized bottle.

A story of humble beginnings

Kavalan's journey began with mosquito repellent. In 1959, Lee’s father, Lee Tien-Tsai, ran Chu Chen, a company that sold pesticides but felt it had limited potential. He soon shifted focus to the beverage industry.

In 1979, he founded King Car Group, initially selling root beer. By 1982, he launched Mr. Brown, a canned coffee brand with a mustachioed mascot. The cafes linked to it have become Taiwan's local answer to Starbucks, with outlets scattered across the island.

Since then, King Car has diversified its business, offering everything from shrimp and orchids to bottled water and whisky, propelling Tien-Tsai onto Forbes' 2016 list of 'Taiwan’s 50 Richest.'

"Shifting from insecticides to beverages was no small feat," says Lee, chuckling.

Not your typical Scotch

Incorporating Taiwan’s cultural heritage, the early Kavalan bottles were designed to resemble Taipei 101, the island’s tallest building. The brand's name is derived from a local indigenous tribe that once inhabited the region.

"Taiwan ranks as one of the largest single malt whisky markets in the world – second only to France behind the US – making it a highly developed and sophisticated market," says Keeling.

The distillery is located in Yilan County, south of Taipei, Taiwan’s capital. The region’s high temperatures (averaging 33°C in summer) and intense humidity speed up the aging process by increasing the interaction between the whisky and the wooden barrels.

The maturation period is shortened by about a third, taking just four to six years instead of the 15 to 25 years typical for Scotch whiskies.

In recent years, Asia has emerged as a whisky distilling hotspot, with Kavalan joining Japan's Suntory and Nikka, as well as India's Paul John and Amrut.

"Asian-style whiskies are so popular because they aren’t bound by strict regulations," says Adam Teeter, founder of VinePair, a New York City-based site focused on drinking culture.

"Unlike Scotch, which has rigid rules defining what qualifies as Scotch, Asian producers have the freedom to draw inspiration from single malts while still experimenting. This freedom often leads to extraordinary results, which is why people are so intrigued by them," he adds.

So what’s next for Lee, now that he has made his mark on the global whisky scene?

Premium beer.

"I wanted to try something different," says Lee. "Following the 'me-too' trend holds no real purpose."

Kavalan offers a free daily distillery tour. For more details, visit www.kavalanwhisky.com.