This week, we are flying again from Shenzhen to Taipei to meet Nick Wang.

Nick is the Brand Ambassador at Prestige House in Taipei, Taiwan, a VIP club bringing its members and friends the best of Global Luxury from the worlds of whisky, wine, food, fashion, and lifestyle.

I met Nick through the introduction of Steven Parker, the CEO of Prestige House, a long-time resident of Taipei and a proud Scottish Australian.

During my stay in Taipei, Nick poured me and my father-in-law many glasses of whisky and meticulously walked us through each brand’s story.

I think Nick is onto something unique with great potential - Taiwan and Whisky.

Taiwan is the world's fourth largest scotch importer only after the US, France and Singapore, worth over US$0.5B (7% of global share). Taiwan is a mature market with sophisticated consumer tastes who either seek top-notch quality and brand, or value for money. You can't be the next Johnnie Walker in Taiwan.

But it was not an easy journey for Nick as he battled his self-doubt to grow as a professional whisky sommelier.

In this exclusive interview conducted in Chinese and translated into English, I jump into his personal challenges, his views on the Taiwanese whisky market and some ‘whisky myths’ in Taiwan.

Here is Nick Wang’s whisky journey in Taiwan…

(1) 我認為大約分兩階段，
I think it can be divided into two stages.

第一段階段是從玩家開始，大約2018年左右開始認識酒/威士忌，也參加大大小小的品飲會，也因為覺得有趣，喜歡，所以2020就去上WSET的課程 。

The first stage started as a hobbyist. Around 2018, I began learning about alcohol/whisky and attended various tasting events. I found it interesting and enjoyable, so in 2020, I took WSET (Wine & Spirit Education Trust) courses.

第二階段是2020開始思考轉職問題，也從原本的公司離開，那時都還是從事原本的產業，直到2022年，工作上遇到瓶頸，嘗試很多方法、技巧都突破不了，後來認真思考，是否要往酒業發展，所以就找了很多間跟酒相關的工作，最後找到Prestige House。

The second stage began in 2020 when I was working in my previous profession and started considering a career change. In 2022, I encountered a major challenge at my old work. Despite my desperate attempt to make it work, it didn’t work out and I subsequently quit the job. I seriously contemplated whether to pursue a career in the alcohol industry, so I looked for many jobs related to alcohol and eventually found Prestige House.

 (2) 影響的因素: 我認為是終於願意肯定自己
Another major factor was a full self-acknowledgement and honesty that I wanted to change.

2020~2022年間，算是低潮期吧，看著原本的同事發展得越來越好，賺得越來越多，，而自己處於原地踏步，難免會懷疑自己，這段時間滿大量的跟自己對話，從一開始的懷疑、沒自信，到後來願意換個心態，肯定自己的決定以及能力。

Between 2020 and 2022, I felt discouraged by the lack of progress whilst watching my former colleagues advance and earn more while I was stuck in the same place. Inevitably, I doubted myself. I spent a lot of time reflecting, moving from doubt and lack of confidence to eventually changing my mindset and affirming my decisions and abilities.

1. 早期行銷層面做得很成功，讓很多人認為成功人士或有品味的人都會喝「單一麥芽威士忌」，同時也因為口味較柔順香甜。

1. Early marketing efforts were very successful, making many people believe that successful people or individuals with sophisticated tastes drink "single malt whisky." Additionally, Taiwanese drinkers prefer the smooth and sweet flavour.

2. 我說不準到底是變好還是變壞，但我認為台灣的威士忌產業應該會越來越有趣，既現有的噶瑪蘭酒廠、南投酒廠，台東池上在未來也將迎來新酒廠，是令人期待的一件事。

2. I can't say whether it will get better or worse, but I believe the whisky industry in Taiwan will become more interesting. In addition to the existing Kavalan Distillery and Nantou Distillery, a new distillery will soon be established in Chishang, Taitung, which is something to look forward to.

1 裝潢屬老式英倫風，舒服的環境及氛圍，給予放鬆感。
1. The decor is in an old British style, creating a comfortable environment and atmosphere that provides a sense of relaxation.

2 眾多特殊酒款，專人服務介紹。
2. A wide selection of unique whiskies, with dedicated service and introductions.

3 親切且溫暖的服務。
3. Friendly and warm service.

Visitor Tips: Open from 12-9 pm on most days, the club is open to the public and you are welcome to pop in for whisky tasting or coffee. Just watch out for occasional private events on weekends and in the evenings. The best way to get there is to take a blue MRT line to Kunyang (昆陽) Metro Station and hail a taxi. When you leave, the staff can help you book a taxi back.

應該是「單一麥芽」很常有人會誤解成，單一品種的麥芽威士忌，還有「年份」迷思吧，越高年份越好喝。

A common myth is that "single malt" is often misunderstood as whiskey made from a single variety of malt. Another is the "age" myth, where people believe that older whiskey is always better.

Note: Single malt whisky is a malt whisky from a single distillery.