"The cold climates of boreal nations allow spirits to 'hibernate' in their casks," says Ian Chang. "Because the chemical reactions occur so slowly, their whiskies take more than a decade to mature. Yilan's excellent water, and its large variations in temperature and humidity speed up and intensify the chemical reactions. As a result, our spirits mature quickly in their casks."
此外，「寒帶國家由於氣候寒冷，酒彷彿在酒桶裡『沈睡』、化學變化慢，因此需要十幾年的時間來熟成；而宜蘭的好水加上溫、濕度變化大，各種化學反應激烈而快速，酒在桶子裡自然而然『早熟』。」