About the product
Celebrate a milestone with Kavalan's 15th Anniversary expression, a distinguished single malt whisky aged in Oloroso sherry casks. This 2009 vintage delivers rich, complex flavors with notes of dried fruit, warm spice, and oak, bottled at cask strength for maximum character. Crafted by Taiwan's acclaimed Kavalan distillery, this 750ml limited release represents the pinnacle of their whisky-making expertise. A collector's piece perfect for special occasions or the discerning whisky enthusiast.
Tasting Profile & Food Pairings
Tasting Notes
- Nose: A powerful "Sherry bomb." Expect candied cherries, dark plums, and raisins balanced by tangerine peel, toasted almonds, and caramel sweetness.
- Palate: Rich, oily, and layered. It leads with dark chocolate and espresso, transitioning into toasty brown sugar and rich woody notes.
- Finish: Long and warming. It leaves a velvety trail of cinnamon, clove, and vanilla, with a lingering sweetness of dried fruits and gentle tannins.
Food Pairings
- Savory: Seared Foie Gras or Peking Duck. The rich, gamey fats of these dishes are perfectly cut by the high proof and acidic dark fruit notes of the Oloroso Sherry.
- Cheese: Aged Manchego. Since the barrels come from Spain, pairing with a classic Spanish Manchego highlights the nutty, salty characteristics of both the cheese and the whisky.
- Sweet: Dark Chocolate Ganache or Fruitcake. The chocolate and spice notes in the 15th Anniversary release act as a natural extension of rich, cocoa-heavy desserts.
- The "Pro" Tip: Because this is a high-proof cask strength whisky, add a few drops of room-temperature water. This will "open up" the bouquet, revealing hidden tropical fruit notes like mango and papaya.
About the brand
Founded in 2005 by the King Car Group in Yilan County, Kavalan is Taiwan’s first private distillery. It is named after the indigenous people who originally inhabited the region. Kavalan is world-famous for its "fast aging." The intense heat and humidity of Yilan cause the whisky to interact aggressively with the wood, allowing it to achieve a "30-year-old" flavor profile in just 15 years.
