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Kavalan – Taiwan’s first single malt whisky

Taiwan’s natural resources gave rise to the founding of the country’s first whisky distillery. Behind the whisky is the King Car Group which operates companies in various sectors, including drinks, food, bio-technology, aquaculture among others. For years, they were looking for the perfect place for whisky production on the subtropical island, where hot, humid summers accelerate the maturation process. Yilan in the north-east of Taiwan was chosen due to the pure spring water of the Central Mountain Range and Snowy Mountain Range. The location also has the cleanest air in the country and is close to the Pacific, where the cool winds from Siberia can be felt in winter. An ideal setting for letting the whisky breathe in its casks.

The distillery was built in record time in just nine months with the first drops produced on 11 March 2006 and the first bottles of Kavalan issued in December 2008. Today, Kavalan is the most-sold product in this field. The company’s technical equipment includes copper distillation stills from overseas, various cask types (bourbon, sherry, American oak, etc.) and professional advisors – some with more than 30 years of experience in drinks manufacture.

The company’s results at the World Spirits Award are just as impressive as the dimensions of its distillery: as well as double gold for the Kavalan Solist Fino Sherry Single Cask Strength Single Malt Whisky, there were another 16 golds and one silver.

Dolleruper Destille: Regional products from Northern Germany

Near to Flensburg, Germany’s northernmost distillery can be found in a timber-framed house. The copper still, with which distillates from various fruits have been manufactured since 2003, is the showpiece of the building. In 2014, Dr. Axel Hartwig and Werner Sauer took over operations. Originally from the brewery business, they discovered a great passion for distilling and developing new products, so now also whisky, rum, gin and other spirits are available. Unusual ingredients also find their way into the distilling vat for products such as carrot brandy and cocoa spirit.

Because an environmentally friendly procedure is important for the distillers, many distillates are organically certified. As members of the FEINHEIMISCH network and the Nature Conservancy Foundation, regional production is paramount. The ingredients used are (as far as available) harvested in the Schleswig-Holstein countryside. The hand-bottled distillates can be tasted and purchased in the Bioland-certified on-site shop. Show-brewing and distilling seminars offer deeper insights into the subject. The young team has expanded due to increased production, whereby innovation and university knowledge meet many decades of experience – the perfect foundation for creative, high-quality recipes in tune with the latest trends.

At the World Spirits Award, there was gold for Die Hand Buddhas.

Rhumerie de Chamarel - Rhumerie de Chamarel – A newcomer with vision

This high-quality rum from the island of Mauritius is produced in line with ecological guidelines. The products are distributed in Austria by the company Wind GmbH, based in Traiskirchen (www.wind-plast.at).

The road leads through extensive pineapple plantations and fields of sugar cane up to the distillery at an altitude of 300 m in the South-West of the island. Designed by a renowned architect, the building is elegant and authentic and a fine example of modern construction with its natural materials such as wood, stone and water. The comprehensive concept also incorporates the L’Alchimiste restaurant where up to 80 guests can savour the sophisticated regional cuisine. At the “Sugar Cane Spirit” boutique, various types of rum are on offer (White Rum, Le Coeur de Chauffe (fine brandy), Rum Paille (stored in wooden casks), Rum Arrange (flavoured with fruits and spices) as well as an exclusive clothing range, hand-made products and a small jewellery collection.

The location and climate of the fertile valley promote the growth and quality of the sugarcane. The sugarcane is harvested by hand in the early hours of the morning and processed at the mill within four hours. The fields are not normally burnt, as is usually the case, to make harvesting easier. Even when distilling at the highest modern levels of technology, nothing is wasted: the bagasse – the fibrous remnants of the sugar production process – is burnt to obtain energy. The chimney contains the very latest smoke filters and the ash is used to fertilise the fields.

The company yet again impressed at the World-Spirits Award, with one gold and four silvers.