A taste for each type: Produced in the Taiwan countryside and now available in 60 countries, Kavalan has won more than 220 international awards. The brand now produces 18 varieties of whisky.
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Home grown: Kavalan's distillery is located in the Taiwan countryside, about two hours away from Taipei, in the town of Yuanshan. It's open to visitors.
Kavalan
On Kavalan's success: "They said it was impossible," recalls Lee Yu-Ting, CEO of Kavalan's umbrella company, King Car Group.
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Fermentation process: The Kavalan brand's most popular varieties are matured in sherry casks, making it particularly appealing for those making the leap from wine to whisky.
Kavalan
Distillery DIY class: Visitors to the distillery can blend their own Kavalan whisky.
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Distillery warehouse: Kavalan's 11-year-old operation hopes to produce 9 million liters in 2017.
Kavalan
Preparing the barrels: Barrels are first shaved before being used to mature the whisky.
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Preparing the barrels: Next, they're toasted and charred.
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Distillery warehouse: The area's high temperatures (averaging 33 degree Celsius in the summer) and sweltering humidity accelerate the interaction of the liquor with the wood barrels. As a result the maturation process is cut down by a third, from four to six years versus the 15 or 25 years of its Scottish counterparts.
Kavalan
Copper stills: Kavalan uses copper stills as part of the whisky-making process.
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Regional success: In recent years, Asia has become a hotspot for whisky distilling, with Kavalan joining Japan's Suntory and Nikka, plus India's Paul John and Amrut as market leaders.