Whiskey from Soy Sauce? Discover Taiwan’s Bold Leap

You won't believe how a soy sauce giant is shaking up the whiskey world! Join me in exploring Wan Ja Shan's daring transformation.

From Condiments to Spirits: A Surprising Transition

When you think of whiskey, your mind might wander to the lush fields of Scotland or the vibrant distilleries of Ireland. But in 2023, a Taiwanese household name, Wan Ja Shan, made headlines by stepping into this competitive arena. This company, which has been synonymous with naturally brewed soy sauce since 1945, shocked many when it launched its own whiskey brand, Dawu. The name is inspired by the sacred mountain of Taiwan’s indigenous people, adding an intriguing cultural layer to this bold venture.

The Brewing Connection

At first glance, making whiskey might seem worlds apart from brewing soy sauce. However, according to Dr. Frank Lin, Wan Ja Shan’s whiskey consultant, both processes share essential fermentation principles. “The fermentation for whiskey aligns closely with soy sauce brewing; the real challenge lies in mastering distillation,” he explains. And while many were skeptical about a soy sauce maker diving into spirits, this leap showcases not just audacity but also a deep understanding of flavor development.

Crafting a Unique Identity

The decision to pursue Irish-style triple-distilled whiskey sets Wan Ja Shan apart from its Taiwanese competitors like Kavalan and TTL’s Omar whiskies that lean toward Scotch methods. Situated in Pingtung—Taiwan’s southernmost region—this approach was both strategic and innovative. “Given our tropical climate, Irish methods can create a refined and balanced profile,” Dr. Lin emphasizes. The results speak for themselves; Dawu has quickly garnered international acclaim despite being relatively new on the scene.

Oats Over Barley: A Taste Experimentation

One fascinating aspect of Wan Ja Shan’s whiskey production is its choice of oats as a primary ingredient instead of barley or local alternatives like sweet potatoes. This decision arose from experimentation aimed at achieving the best-rounded texture for their spirits. “We all agreed oats provide the best-rounded texture that we enjoy,” Dr. Lin admits candidly. It’s these little surprises that make exploring new flavors so thrilling.

Sustainability in Production

As Wan Ja Shan forges ahead in its whiskey journey, sustainability remains at the forefront of its practices. Utilizing solar panels for energy generation not only powers their facilities but also helps them sell surplus energy back to companies like Apple—a clever way to offset production costs while promoting green initiatives.

• Additionally, nutrient-rich by-products from both soy sauce and whiskey production are repurposed as livestock feed.
• This commitment reflects a broader trend within the industry towards sustainable practices that respect both tradition and modern responsibility.

Looking Forward: Ambitions on the Global Stage

With plans to expand into Japanese and UK markets by 2025, Wan Ja Shan’s journey is just beginning. Their story serves as an inspiring reminder that innovation can breathe new life into even the most established brands—challenging norms while creating exceptional products along the way.

FAQ: All You Need to Know About Wan Ja Shan’s Whiskey Journey

What inspired Wan Ja Shan to start producing whiskey?

They were inspired by Japanese makers who diversified into alcohol after Taiwan’s entry into the WTO opened market opportunities.

How does their production process differ from traditional methods?

They utilize unique ingredients like oats and have developed specialized facilities tailored for their tropical climate challenges.

Where can I find their whiskey?

Currently available only in Taiwan, they are set to enter international markets soon.

Photo by ANKUR MADAN on Unsplash