The Good Dram Show - Episode 256 'Kavalan'
Welcome to this week's episode of the show. Today I'll be looking at some of the whiskies produced by Thailand's Yuan Shan distillery and bottled under their Kavalan brand.
The Good Dram Show with Chris Goodrum
Episode 256 – Concerto For Glass & Spirit!
Filmed in The Study
Nottingham
NG1 2ET
Tel - 0115 9110555
Featuring
Kavalan Classic Single Malt 40%
Kavalan Ex-Bourbon Oak 46%
Kavalan Podium 46%
Kavalan King Car Conductor 46%
Kavalan Concert Master 46%
Music
Behind Closed Doors – Jamie Rumley
Filmed & Edited by
Chris Goodrum
Whisky Live 2013 - Kavalan Whisky (Taiwan) with Robin Stienberg, National Critics Choice
Whisky Live 2013 - Kavalan Whisky (Taiwan) with Robin Stienberg, National Critics Choice
Whisky made in Taiwan beats Scottish whisky
(9 Feb 2010)
AP Television
Ilan county - February 4, 2010
1. Pan shot whisky maker King Car Food Industrial Co., Ltd in Ilan county in northern Taiwan
2. Mid shot sign on the distillery reading Kavalan single malt whisky
3. Wide shot fermentation processing room
4. Mid shot technician Andy Chang opening the wash back and checking fermentation by smelling the aroma
5. Close up wort bubbling in the wash back
6. Close up wort bubbling.
7. Wide shot copper whisky stills in the distillery
8. Wide shot Andy Chang checking spirits
9. Close up spirits in the wine glass
10. SOUNDBITE (Mandarin) Andy Chang, Technician of King Car Food Industrial Co., Ltd.:
In order to make a good quality whisky, we use only 10 percent of the distilled malt, the so-called heart cut in the process of fermentation.
11. Close up spirits flowing out of the stills
12. Zoom in whisky blender Ian Chang opening bung plug on the whisky cask
13. Zoom out Ian Chang pouring whisky into a wine glass and checking the colour of the whisky
14. Close up whisky in glass
15. Close up Ian Chang checking whisky aroma
16. SOUNDBITE (English) Ian Chang, Whisky blender of King Car Food Industrial Co., Ltd.:
When the spirits is put inside the casks, because of the higher climate, the higher temperature, it speeds up all these chemical reactions. So, from the wood you know to the spirits, we have special, specific chemicals that will come out faster than if it''s matured in colder climate, and that is something, it''s not hard to understand, but hard to accept by some consumers.
17. Wide shot of a stream in Ilan
18. Close up water flowing down in the stream.
19. SOUNDBITE (English) Ian Chang, Whisky blender of King Car Food Industrial Co., Ltd.:
Why we built the distillery here? Because of the water as well and of course the climate here, and the good air that all helps the maturation in the end, which eventually contribute to the fine quality of the whisky.
20. Pan shot whisky casks in the aging room
21. Pull focus from a cask to a glass of whisky
22. SOUNDBITE (Mandarin) Richard Ma, Manager of King Car Food Industrial Co., Ltd.:
We want to get the know-how and we want to find the right ingredient to add into our whisky formula and to process fermentation properly. The British whisky consultant we hired is very open-minded, he is happy to travel around the world to contribute his whisky knowledge.
23. Pan whisky stills in the distillery
24. Tilt down thermometer in spirits
25. Close up spirits flowing out of stills
AP Television
Taipei - February 5, 2010
26. Wide people having drinks in a bar in Taipei
27. Close up girls having drinks in the bar
28. Close up glass of whisky
29. Wide shot Steven Lin smelling Kavalan whisky aroma
30. Close up whisky in the glass
31. SOUNDBITE (Mandarin) Steven Lin, Chief consultant of the whisky school in Taipei:
It''s like the French term in wine terrior, which means the special characteristics that geography bestowed upon particular varieties. I think it''s important that we don''t want to compete with Scotland to find who is the best but to produce efficiently a good quality whisky, but instead carrying Taiwan native characteristics.
32. Mid shot customers tasting Kavalan whisky in the bar
33. Close up man tasting whisky
34. Close up whisky in the glass
35. SOUNDBITE (English) Peter Sutton, Voxpop:
It''s got a lot of flavours in there much more than you get a normal Scotch. It''s not quite smooth as Speyside, Macallan or anything like that. But it''s, you can very happily spend the night with friends and a bottle of this.
36. Wide shot whisky bottles
37. Tilt down whisky in the glasses
38. Wide scenery in Ilan county
39. Close up water flowing in the stream
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台灣 - 宜蘭金車噶瑪蘭威士忌酒廠, 宜蘭酒廠, 頭城城堡咖啡館, 國民革命忠烈祠
宜蘭 金車噶瑪蘭酒廠 2014/9/13 (台北第四倉庫利用合作社聯誼活動)
宜蘭 金車噶瑪蘭酒廠 2014/9/13 (台北市第四倉庫利用合作社103度教育訓練及參訪聯誼活動)
台灣威士忌飲酒人口逐年增長，卻只能遠渡重洋自國外引進，有鑑於此，以台灣高科技之聲名，與金車30年的飲料製造經驗，必定也能自行製造高水準威士忌。因此金車排除萬難，利用台灣得天獨厚的天然資源與國際水準的科技技術，以百年酒廠為目標，創建金車威士忌酒廠，打造第一支台灣自行磨碎、糖化、發酵、蒸餾、熟成、調配的威士忌。研發團隊在重複試驗中不斷創新、挫折中尋找解答，為了見證成功的那一刻，每個人都不願放棄最初的堅持，全心全力投入，每一刻都以最大的努力呈現最完美的果實，金車威士忌酒廠累積全體同仁最大的貢獻，才得以成就不負眾望的成果。這一切的投入努力，只為了將百年酒廠的大業定下根基。