Whiskies are matured in American ex-bourbon cask and develop the unique Taiwanese terroir. Pronounced floral aroma comes to the nose as the first smell, gradually with different characters such as honey, cream, mandarin and also dry longan. After some while, fragrance of incense and angelica sinensis are evolved- these aromas are only showing in 25 years old or older Scottish whiskies. The rich, layered and structured whisky reflects the mysteries of ancient Asia.