After soy sauce brewing for almost a century, Wan Ja Shan has combined its extensive experience with a dedicated research team to meticulously test and refine for the perfect liquor brewing formula and distillation ratio. The results are the distinctive and fine Taiwanese liquors, recognized by the world with gold medals.

Located at the border of Pingtung and Taitung, the peak of Dawu Mountain is the southernmost peak of Taiwan’s Central Mountain Range, exceeding 3,000 meters in elevation. As one of the five greatest mountains of Taiwan, it is the sacred land of the Paiwan people and has been known as “Kavulungan” or “Meli-miligang,” meaning “dreamlike beauty.” The mountain boasts Taiwan’s largest area of primary forest, a natural treasure rich in biodiversity. Among its most stunning sights is the sea of clouds that graces the landscape during autumn and winter. Standing tall, Dawu Mountain has been the silent guardian over the plains of southern Taiwan using its countless streams and crystal-clear springs to bless all the living in the region with nourishing water.

The key to crafting fine liquor lies in the quality of the water. The Dawu Mountain water was filtered over a long journey at 100 meters deep underground, resulting in its pure and refreshing taste. Free from parasites, excessive microbial content, contamination from pesticides and heavy metals, and other negative traits that are regrettably common in regular springs, the Dawu Mountain water offers a smooth, natural mineral flavor that enhances its unique character.

Building upon its soy sauce brewing expertise, Wan Ja Shan explored various grains and ultimately chose oats to craft the rich and smooth liquors that embody the local terroir. Oat, grown in temperate climates, is a highly nutritious staple food, serving as the base of popular products like oatmeal and oat milk, while recently gaining immense traction from health-conscious enthusiasts globally. Even in Europe, few distilleries have chosen oats to brew unique beers and whiskeys, but Wan Ja Shan proudly became the pioneer in Taiwan in adopting oats for liquor production. The grain’s distinct aroma perfectly complements the pure, sweet water from Dawu Mountain. After distillation, the liquor’s earthy character and mellow taste have constantly earned accolades at international competitions.

With Taiwan's hot climate, one year of aging in the tropical part of the island is the equivalent of three years in Scotland, but at Pingtung, the southern tip of Taiwan, Wan Ja Shan distillery experiences a higher angel share than other regions. This is why we turned to the traditional wisdom and techniques from the whiskey’s most ancient origin, Ireland, as we tirelessly distill our spirit three times to create a light-bodied whiskey that embodies a unique character.