【Sunday Slow Moments】A Tipsy Afternoon in Lan Yang at the King Car Whisky Distillery

In an ancient European castle, a suited gentleman sips whisky while engaging in tastings and discussions, exuding elegance and refined poise. When people think of whisky, such an image likely comes to mind. As part of a distant European cultural tradition, it’s almost impossible to associate whisky with Taiwan—yet King Car has made it possible. In less than five years since its establishment, King Car Whisky Distillery has won numerous awards, including a Silver Medal at the 2009 World Spirits Competition (SWSC), a Silver Medal at the 2009 International Wine & Spirits Competition (IWSC), the Best Single Malt Whisky from Other Regions at the 2010 World Whiskies Awards (WWA), and even the blind tasting championship by the UK’s The Times.

One might wonder why King Car chose to make whisky instead of other types of alcohol. It turns out that crafting whisky allows the company to draw on its experience in coffee blending. Just as different ratios of coffee beans can produce varying levels of acidity, bitterness, and aroma, whisky can be blended from various oak cask spirits to create a myriad of flavors, making the process more engaging. Additionally, whisky production is less affected by factors like barley malt variety, unlike winemaking, which requires precise control over orchard origin and grape quality—making whisky a more accessible venture.

lies in the oak barrels. Seventy percent of single malt distilled spirit must be aged in second-fill barrels such as bourbon or sherry casks to develop its unique color, aroma, and flavor profile. Master blenders then blend these casked spirits to create distinctive whiskies. As a result, King Car not only collects barrels from around the world but also specially sources second-fill barrels, allowing them to age sherry for 4–8 years before shipping the empty casks back to Taiwan.

 

Taiwan’s subtropical climate also raises doubts about its suitability for producing this traditionally temperate-climate spirit. When initially adopting Scottish distillation techniques, King Car indeed invested significant effort in adjusting the process to master aging quality. However, the temperature and humidity fluctuations in Yilan actually accelerate chemical reactions, enabling whisky to achieve the texture of Scotch aged over a decade in just two years—an advantage for King Car.

Additionally, King Car insists on using mineral-water-grade water for distillation and collects only 10% of the heart cut, resulting in exceptionally pure whisky. Even its unblended single malts have earned high praise from Jim Murray, author of The Whisky Bible.

 

The distillery campus in Yuanshan, Yilan, is spacious, with several brick-red block buildings standing on lush green lawns against a backdrop of distant mountains, creating a uniquely serene atmosphere. Upon entering the grounds, visitors first head to the white building resembling a European palace—this is the visitor center designed exclusively for guests. Here, you can watch an introductory presentation before walking along the corridor or driving to the first distillery.

 

Inside the distillery, visitors can clearly observe the whisky-making process—from malt grinding, mashing, fermentation, distillation, to barrel aging—through glass windows. The site also features exhibits on the history and cultural background of whisky, offering the public a basic understanding of the spirit. After exploring the distillery, the most anticipated part awaits: the whisky tasting session.