蒸餾廠：南投酒廠，南投縣南投市
建立時間：1978 (威士忌蒸餾廠建立於2008)
所有者/管理者：台灣菸酒股份有限公司
DISTILLERY: Nantou Distillery, Nantou City, Nantou County, Taiwan, R.O.C.
Year of Establishment: 1978 (Whisky production since 2008)
Ownership/Management: Taiwan Tobacco & Liquor Corporation (TTL)
台灣是位於亞洲大陸東南方與太平洋西岸的海島國家，由於不斷的地層板塊運動而造成台灣複雜多變的地形地貌—高山、丘陵、平原、盆地、海岸線及其他特殊地形等。台灣南北狹長的地形使台灣同時擁有熱帶與亞熱帶的氣候類型而四季分明。南投縣位於台灣中心也是唯一不靠海的縣市，境內有超過41座高於3000公尺的高山，大約83%的面積是高山丘陵地形，雨水落於山區匯流成溪河，在內陸地區形成許多的水塘與湖泊，例如日月潭。南投蒸餾廠即位於”青山綠水”與”湖光山色”的美景之間。
Taiwan, an island on the western edge of the Pacific Ocean, lies off the southeastern coast of mainland China. Continuous tectonic movements have created majestic peaks, rolling hills, plains, basins, coastlines, and other natural landscapes here. Taiwan is shaped like a leaf that is narrow at both ends and both its tropical and subtropical climates provide some marked seasonal differences. Nantou, the only landlocked county in central Taiwan, is a homeland of mountains and rivers. There are 41 mountains with peaks over 3000 meters high. Approximately 83% of the total area is covered by hills and mountains. Rains that fall on the mountains converge into rivers, ponds and lakes, among which the famous Sun Moon Lake lies. And in this landscape of crystal clear lakes and green mountains, Nantou Distillery operates.
南投酒廠麥芽威士忌蒸餾場建立於2008年，目前主要有3座麥芽貯存槽、1座麥芽粉碎機、1座糖化槽、8個發酵槽及4座壺式蒸餾器。由於台灣的天氣過於炎熱而不適合大麥的生長，因此每年必需自蘇格蘭購買二稜大麥芽，催芽與烘烤皆於蘇格蘭完成。另一方面，也是因為台灣夏天太熱，所以只能利用每年的十月至隔年的四月生產威士忌。雖然目前是都是使用無泥煤煙燻的麥芽作為生產麥芽威士忌的原料，但於2014年已購買泥煤煙燻麥芽以增加本廠麥芽威士忌不同型式的風味。
Nantou Whisky Distillery was established in 2008. It is equipped with three malt storage tanks, one grain miller, one lauter mush tun, eight stainless steel washbacks, and two pairs of copper pot-stills. Since it is too hot to grow barely in Taiwan, we have to purchase two rows of malted barley germinated and kilned from Scotland every year. We can only make whisky from October to the following April due to the high temperature in the summer. We have been using un-peated malts as raw material for the production of whiskey, in 2014 also purchase a small amount of peated malts to vary the flavors of our single malt whisky in the future.
當麥芽進廠後先於麥芽貯存槽內貯存，再利用風力運送至磨粉機進行磨粉。本廠麥芽粉碎機是使用”布勒(Bühler)”四滾輪式連續粉碎機，麥芽經過粉碎後即被送至Huppmann公司製造的勞特式糖化槽內進行糖化，而糖化水是取自流經中央山脈的地下水源。麥汁收集三次，第一道與第二道麥汁混合後，先經熱交換器冷卻至19oC再送至發酵槽，而第三道麥汁則作為下次糖化用水。
Malts are transported to the buffer tanks through pneumatic conveying system for milling. We use the four-roll Bühler miller to grind malt. After being milled into grist, the malt is fed into Huppmann lauter mash tun and mixed with hot water. The production water, for mashing, is groundwater extracted from the Central Mountain Range near Nantou County.The wort is collected three times. The first and second collections are mixed and pumped through a heat exchanger, where the mixed wort is cooled to around 19oC, and then transported to the washbacks. The third running provides for a portion of the mashing liquor for the subsequent mash.
由於台灣氣候高溫又潮濕，木頭容易發霉不易管理，因此發酵槽是以不銹鋼製造。此外，發酵槽具有夾套控溫設計以控制發酵溫度介於20~32oC。酵母菌是購至商業用的威士忌酵母菌，另外少部分是使用濕酵母發酵，兩種酵母菌是分開獨立發酵，使用不同的酵母菌可以產生不同的風味。發酵時間約60~72小時，發酵完成後的發酵醪再送至壺式蒸餾器進行蒸餾。
Our washbacks are made of stainless steel, considering that wooden ones tend to mold easily and are difficult to maintain because of the humid subtropical climate in Taiwan. In addition, the washbacks are designed and equipped with water-cooling jackets to control the fermentation temperatures in between 20 to 32oC. Commercial whisky yeast and a small amount of wet yeast are added and fermented separately in order to produce different flavors. After fermenting 60 to 72 hours, the wash is then conveyed to distillation.
本廠目前有四座銅製壺式蒸餾器，其中二座是作為初餾蒸餾用途，容量分別是9,000公升與5,000公升，而另外二座則是複餾用途，容量分別是5,000公升與2,000公升。蒸餾器是英國Forsyths公司製造，利用不同的大小、高度及林恩臂的傾斜角度以獲取不同性質的蒸餾液。冷凝管是採用管殼式，但因為台灣氣候實在是太炎熱，所以必需使用二段式冷卻方式。二座蒸餾器所得到的低度酒經過混合後再進行複餾，複餾時去除酒頭與酒尾後，收集平均酒精度約70% abv的酒心。
Nantou Distillery has four copper pot stills. Two of them, having the capacity of 9,000 and 5,000 liters respectively, are used for the wash distillation, while the other two, having the capacity of 5,000 and 2,000 liters respectively, are used for the spirit distillation. By using different sizes, heights and even variant inclination angles of the lyne arms, the Forsyths distillers are operated to obtain different characters of distillate. Due to the hot and humid climate here, we adopt a two-stage cooling system, a shell and tube condenser and a post-cooling system. Low wine obtained from the two wash stills are mixed before re-distilling. Spirit is collected after removing head and tail. Two distillations of spirit are mixed to obtain an average of 70% alcohol content.
經過稀釋的酒心放置於橡木桶內及於磚造酒庫內採用堆疊式熟陳方式，橡木桶主要是購至西班牙的雪莉桶(重組桶與雪莉酒桶)與美國波本桶，而台灣的濕熱氣候造成每年熟成時的天使稅約為6-7 %。經過熟陳的本廠麥芽威士忌具有較深的色澤(成熟的金黃至琥珀色)，中等帶微甜的酒體中結合來自橡木桶的成份後，產生了花香、水果、堅果及香料等的帶木質系的花果風味，所以生產的產品常常會顯現出如芒果、荔枝、青香蕉、罐頭鳳梨等豐富的熱帶水果香氣。
After reduction, the new spirit is then transferred into oak casks and stored on racks in brick warehouses to mature. We use mainly Spanish Sherry casks (hogshead and butt) and American bourbon barrels. The hot and humid climate causes about 6-7% of Angel’s share every year. Nevertheless, after maturation, our malt whisky has special characters in darker colors (matured gold to amber) and in richer aromas of tropical fruits, such as mango, lychee, green banana, canned pineapple and so on. Our medium-bodied malt whisky tastes slightly sweet, combined with floral and dried fruity flavors, as well as creamy, chocolaty, caramel, nutty, spicy and woody notes of oak.
南投蒸餾場目前於市面上販售的產品仍以調和式威士忌為主，但於2013年10月首次推出單一桶裝原桶強度麥芽威士忌時深獲消費者好評，預計於2014年年底推出單一麥芽威士忌。另外，台灣盛產各種熱帶水果，而南投蒸餾場也生產各種水果酒並行銷到世界各國，因此南投蒸餾場目前已研發荔枝酒、梅子酒的風味桶威士忌，徹底發揮台灣在地的風土特色，走出屬於台灣自己的威士忌風格。
Blended whiskeys currently serve as the core expression of Nantou Distillery’s products sold in the market. A limited edition of single malt whisky bottled at cask strength versions, exclusively matured in ex-bourbon or ex-sherry casks, was first released in October 2013 and has gained a high reputation. Moreover, at the end of 2014 a “non-chill filtered” single malt whiskey is being expected to make its debut. In addition, Nantou Distillery also produces a variety of fruit wines marketing to the world and the casks that have stored lychee wine and plum wine are then used for maturating wood-finished whiskeys. These particular whiskies thoroughly display Taiwanese terroir and to help create our own styles.
威士忌：以穀類為原料，經糖化、發酵、蒸餾，貯存於木桶二年以 上，其酒精成分不低於百分之四十之蒸餾酒。
玉台威士忌
酒 精 度︰40.0％
容 量：0.6公升長方形玻璃瓶裝
主要原料：大麥芽
產品特色：用大麥經發芽後產製，大麥經粉碎、糖化、發酵後再經二次蒸餾，貯存在橡木桶內長期陳熟，色如琥珀，味道甘醇，常溫或加冰塊飲用。
建議售價：320元
更多威士忌相關訊息請瀏覽OMAR威士忌專網
http://www.omarwhisky.com.tw/
南投酒廠威士忌蒸餾工場
