First Taiwanese whisky made of Scottish peated malt. It represents the first step in Taiwanese whisky production milestone. The Scottish peat and malt meet with Taiwanese terroir created the unique Taiwanese style peaty aroma which highly linked with ancient Taiwanese stable, baked sweet potato.

Colour: Golden
Palate: Strong, impressive, smoky and peaty. complex texture with sweetness.
Aroma: Frutiy, honey, butter, citrus, smoky, peaty, caned fruit and malty. A hint of baked sweet potato.
Finish: Very long finish with smoky and sweetness.

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