The company then hired Dr. Jim Swan, an expert in the maturation of spirits with a background in chemistry and biology. Swan spent seven months testing and tweaking before settling on an approach appropriate to Yilan's climate.
之後緊急延聘具有化學、生物學背景，深諳酒精在酒桶中化學變化的史旺博士擔任顧問，考量宜蘭的天候，經過 7 個月的嘗試和調整，才找到適合的威士忌釀造模式。