Can Taiwan’s premium gin producers take on the world – and Taiwanese drinkers who prefer foreign liquor?

When it comes to single malt whisky and cognac consumption, few beyond fanatical whisky drinkers and collectors know that Taiwan is one of the world’s top markets.

The figures for gin, vodka and other spirits are also high. Taiwan is the only market where drinkers consume more premium single malt whisky than cheaper blends. So, why is production of the island’s own premium spirits not further advanced?

Kavalan, Taiwan’s first whisky distillery, opened its doors a decade ago, followed closely by the Nantou Distillery. No new sites have opened since then. In Scotland, Japan, the United States, Ireland and Europe, distilleries are popping up almost daily, yet this powerhouse of spirits consumption has fallen behind.

Sadly, Taiwanese drinkers perceive spirits from abroad as being of a better quality. This was also true in the food world until a few years ago. Local consumers viewed imported cheeses, ham and seafood as being superior to locally-sourced Taiwanese produce. However, several chefs in award-winning restaurants have made use of the amazing home produce available to alter this misconception.

In a similar way, speakeasy bars and cocktail lounges have started popping up all over the island. Mixologists are making a name for themselves by using local spices, herbs, fruit, vegetables, Taiwanese whisky and the fiery, traditional spirit, Gaoliang.

As creativity booms in the food and cocktail world, inventive inhabitants have taken note of global spirit trends and begun experimenting in a bid to create something fresh.

Kavalan has entered the booming craft gin category with the first craft Taiwanese gin to go global. This is based on locally-sourced ingredients, as making a dent in the competitive gin market requires a different approach. As with whisky, the company aims to lead Taiwan to international success in a new category.