Triple Sherry Cask Single Malt Whisky (700 ml)

When T.T. Lee founded the Yuan Shan Distillery in Yuanshan Township, Yilan County in 2005, he made a deliberate wager: that Taiwan's subtropical extremes — not Scotland's cool patience — could forge single malt. The Triple Sherry Cask is the direct expression

of that wager, drawing on three distinct sherry cask types (Oloroso, PX, and a third sherry variant from Kavalan's portfolio) to layer oxidative, raisined depth over the distillery's tropical-fruit base.

The Yuan Shan site sits at the intersection of cold air descending from the Xueshan (Snow Mountain) Range and humid Pacific Ocean breezes, with maturation warehouse temperatures swinging from 24°C on lower floors to 42°C on upper floors — no air-conditioning, by design.

That thermal amplitude drives wood extraction at a rate broadly equivalent to 10–15+ years in Scotland within a fraction of the time, concentrating sherry-cask sugars and tannins with unusual density.

New-make spirit is produced via double distillation in Forsyths copper pot stills (12,000-litre wash / 7,000-litre spirit), with the spirit cut narrowed to 65–55% ABV specifically to increase ester complexity. Fermentation runs a multi-stage 60–72-hour cycle using a dedicated 'fruit producer' yeast strain for ester development, building the tropical scaffold that sherry maturation then transforms.

The distillery's Snow Mountain spring water, filtered through gravel and sand, underpins the signature creaminess that carries the sherry oak influence without heaviness.

What distinguishes this expression within Kavalan's own lineup is the deliberate stacking of three oxidative sherry registers — dry-nutty Oloroso, dense PX sweetness, and a third sherry dimension — onto a tropical-climate spirit that no Jerez or Scottish producer can replicate: the geography is the transgression.