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.

color
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.