But he adds that rapidly matured whiskies do have a flaw. "Because they don't interact with the cask for very long, they aren't as smooth, complex, or refined as whiskies from abroad that have aged for a decade or more. They still lag a little behind," says Lin.
台灣知名網站「威士忌達人」站主林一峰則以「早熟的優生子」來比喻噶瑪蘭威士忌，不過，他也不諱言，快速熟成有其難以避免的缺憾：「因為沒有與木桶長時間對話交換，所產生的圓潤度、複雜性、細緻性和密和感，與國外熟成十幾年的威士忌相較，仍有些微差距。」