Kavalan Concertmaster Port Cask Finish LITER

Volume: 1 litre | Alcohol content: 40% | Chill filtration: Yes | Colouring: No

Special Features:

Kavalan Concertmaster Port Cask Finish matures in bourbon casks before spending at least six months finishing in port wine casks. This second maturation phase gives the single malt a full-bodied, sweet character. The bottle's shape is inspired by the Taipei 101 skyscraper.

Alongside its fruit notes, the whisky reveals a subtle hint of vanilla. It is not smoky, and its colour comes entirely from cask maturation. This official bottling has an alcohol content of 40% and is offered in a 1-litre bottle with gift packaging.

Tasting Notes:

• Nose: The nose opens fresh and sweet, with red berries. Roasted nuts, honey and marshmallow then emerge. With a little time, pineapple, coconut and figs appear, accompanied by subtle notes of milk chocolate, toffee and raisins.
• Palate: The whisky feels creamy, soft and sweet on the palate. Orange blossom with honeyed sweetness and sugar cane mingle with pineapple, candied fruit and cherries. A hint of cinnamon complements the flavours.
• Finish: The long finish retains a fruity sweetness.

Distillery/Bottler:

Kavalan was founded in 2005 in Yilan County in northeastern Taiwan. The driving force behind the distillery was Tien-Tsai Lee, founder of the King Car Group, who wanted to create a Taiwanese whisky. The name Kavalan draws on the historical name of the Yilan region. The warm climate accelerates the uptake of aromatic compounds from the oak, shaping the distillery's maturation conditions.

Kavalan uses spring water from the Snow Mountain and Central Mountain ranges in its production. The fermentation vessels have an outer jacket for temperature regulation, allowing fermentation to take place under controlled conditions. This is followed by double distillation; the distillery selects part of the heart cut for cask maturation. Whiskies from different casks are selected according to their maturity and married to achieve a consistent flavour.

Facts: