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ข้อมูลสินค้ารวบรวมจากผู้ผลิต ผู้นำเข้าและแหล่งข้อมูลอ้างอิง
2009-distilled Oloroso sherry cask from Yilan's subtropical heat — Taiwan's accelerated maturation delivers sherry depth no Scottish peer achieves in equivalent years.
When T.T. Lee founded the Yuan Shan Distillery in Yuanshan Township in 2005, the founding premise was deliberate transgression: that subtropical heat could compress decades of Scottish maturation into years. Spirit distilled in 2009 — among Kavalan's earliest
production runs — was filled into a single Oloroso sherry cask and left to the mercy of Yilan's warehouse floors, where summer temperatures climb to 42°C on upper tiers, driving wood extraction at a rate rare among cool-climate distilleries.
The Yuan Shan site sits at the convergence of cold air descending from the Xueshan (Snow Mountain) Range at 3,886 m and humid Pacific Ocean breezes, with distillation water drawn from Snow Mountain springs filtered through gravel and sand. That thermal swing —
not a gradual Scottish chill — is what forces the new-make deep into the Oloroso oak, pulling dried fruit, oxidative nut, and dark chocolate from the sherry-seasoned wood while the tropical Pacific humidity preserves body and prevents over-extraction.
Production follows 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 before cask entry. As a 15th Anniversary bottling, this is
released at natural cask strength, non-chill-filtered — single barrel, no dilution, no filtration stripping the long-chain esters accumulated over a subtropical maturation equivalent to 25+ years in Scotland.
The special feature: a 2009 fill date places this among the distillery's foundational-era spirit, the same vintage cohort that underpins the inaugural Kavalan 15 Years Old (2025 Edition) — making this Oloroso single cask a rare single-barrel window into that historically significant early production.
ตัวเลือกของซอมเมอลิเยร์: Char siu-glazed Ibérico pork belly · Dark chocolate fondant with salted caramel · Aged Manchego with quince paste
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