Taiwan's Dawu Whiskey honored at World Whiskies Awards
台灣大武山威士忌（Dawu Whiskey）榮獲世界威士忌大獎
| TAIPEI (Taiwan News) — A Taiwanese whiskey brand drew international attention at this year’s World Whiskies Awards in London, with Dawu Whiskey from Pingtung shortlisted in the “blended limited release” category.
It marked the first entry into the competition for Wan Jia Shan (萬家香), whose Dawu Whiskey was praised by judges despite not taking the top prize. Often dubbed the Oscars of this whiskey world, the awards recognized the entry as the top Taiwanese contender in its category, per CNA. Jury chair Bradley Weir said many distilleries compete for years without reaching the finals, highlighting the significance of the achievement. He described the whiskey as having “vibrant peaty smokiness, a captivating earthy aroma, and boundless vitality.” The UK-based awards, now in their 20th year, are among the most prominent events in the global whiskey industry. This year’s ceremony was held at the Waldorf Hilton and attended by around 250 industry professionals and enthusiasts from dozens of countries. Roughly 60 whiskeys were available for tasting at the event. Judges conducted multiple rounds of blind tastings before selecting finalists to compete for global titles in each category. Dawu Whiskey ultimately represented Taiwan, competing against entries from the US, Northern Ireland, Japan, and Scotland, with Japan taking the top honor. WJS began as a soy sauce producer about 80 years ago, before establishing its distillery in 2010. In 2023, it adopted the Dawu name, inspired by Dawu Mountain in Pingtung. The distillery emphasizes its use of spring water naturally filtered through deep underground rock layers. Chief blender Lin Tsan-feng (林讚峰), who holds a doctorate in biochemical engineering, said whiskey-making shares similarities with soy sauce brewing. Distillation, however, presents a key challenge. While most Taiwanese distilleries follow Scotland’s double distillation method, Lin chose triple distillation, a technique originating in Ireland. Lin said Pingtung’s hot climate accelerates maturation, producing a more robust spirit, while triple distillation helps achieve a smoother, more balanced flavor. Another feature of Dawu Whiskey is its use of oats instead of the more common barley or wheat. Marketing manager Fan Shan-shan (樊姍姍) said oat-based fermentation is more difficult, but the higher oil content results in a silky texture. Even at an alcohol content exceeding 50%, the whiskey retains a relatively gentle profile. Dawu Whiskey is bottled without dilution, with the 2025 edition reaching 53.6% alcohol by volume. However, southern Taiwan’s tropical climate presents challenges. Higher temperatures cause whiskey to mature up to three times faster than in regions like Scotland or Japan, while evaporation, known as the angel’s share, is also significantly higher. Fan said the company maintains a focus on premium, small-batch production to ensure quality despite these conditions. Weir said participating in international competitions helps brands expand their reach, connect with distributors, and enhance global visibility. He added that Taiwan is an emerging whiskey-producing region, noting that consumers worldwide are increasingly seeking new flavors and origins, a trend Taiwanese producers are well-positioned to capitalize on. |
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| Sean Scanlan Taiwan News, Staff Writer | |
| 2026-03-26 |
