Taiwanese whisky

From the Japanese colonial period until 2002 the right to produce alcohol was a government monopoly held by the Taiwan Tobacco and Liquor Corporation.

[2] Seeking to imitate Kavalan's success the government owned Taiwan Tobacco and Liquor Corporation who had long ago abandoned whisky production entered the market with the Omar brand.

[4] Due to Taiwan's subtropical climate whisky matures two to three times as fast as it would in Scotland or Ireland.

[6] Taiwanese whisky often has notes of subtropical fruit and in general has a creamy character, however, there is quite a bit of variation.

Up until the 1990s cognac was the drink of choice at banquets but it has been replaced by whisky and to a lesser extent grape wine as tastes expand.