Formosa Distillery selected Taiwanese malted barley grown in the Daya district, a suburb of Taichung City. A spritz of peel oil, clementine segments, allspice, and walnut, verging on marmalade dusted with white pepper. As a drinking experience, I would recommend this as a gentle aperitif, one that reveals itself unhurriedly: shortbread, coconut macaroons, vanilla, orange notes, and tangy mixed peel with a spicy ﬁnish.
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