The article discusses the key differences between good and bad whisky, emphasizing how complexity and richness define quality. Taiwan has emerged as a new player in the whisky scene, overcoming previous legislative barriers. After the year 2002, production increased, and by 2012, Taiwanese whiskies started winning awards. Experts recommend several brands, particularly Kavalan, noted for its innovative distilling techniques and recognition in the industry. The article includes insights from industry professionals on the best Taiwanese whisky selections.
Kavalan is leading the way in Taiwanese whisky, producing complex flavors and aromas recognized by numerous awards since its inception in 2006.
The distinction between good and bad whisky lies in the complexity of flavors; good whisky provides warmth and depth while bad whisky causes a burning sensation.
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