It is a local tradition to blend Taiwanese Whisky with fermented Meizi plum wine These two blends are both blends from ripen Meizi plum wine and Taiwanese Grain Whisky; one with 13.0% alcohol, the other with 21.8% alcohol As spirit is much lighter in texture than puree fermented wine，blending takes place in high pressured tank. Fruit flavours and acidity from plum wine reaches harmony with spice and warm vanilla flavours from whisky.

A sour mash whisky distilled and matured in local Taiwanese distillatory. Base wine is fermented from ripen rouge plum grown in Taiwanese mountain range. The acidity and fruitiness from plum wine and warm oak spice from Whisky reached harmony with a pinch of Taiwanese raw sugar sweetness.