The journey to The Chuan begins more than two-and-a-half hours from Chengdu. Leaving behind expressways lined with gleaming office towers, the road narrows as the landscape softens into rolling farmland, dense woodland and quiet villages. It is an appropriate transition.
At the foot of Mount Emei, one of China’s most revered UNESCO World Heritage sites, the pace slows and another narrative begins—one that challenges long-held assumptions about where the world’s next great whisky might emerge.
For generations, the conversation around single malt has centred on Scotland, with occasional detours to Japan, Taiwan and, more recently, India. China, despite its centuries-old spirits culture dominated by baijiu, has rarely featured in discussions of premium whisky. The Chuan intends to change that.
A NEW WHISKY STORY
Established in 2021 with an investment of RMB1 billion from Pernod Ricard, The Chuan asks a bold question: what would a luxury malt whisky, conceived through a Chinese lens, look and taste like? Rather than imitate Scotch, the distillery combines time-honoured whisky-making techniques with China’s geography, climate and craftsmanship to create an identity of its own.
Designed by acclaimed architectural practice Neri&Hu, the distillery reflects this philosophy. Contemporary buildings sit comfortably within the landscape, their roofs clad with reclaimed tiles from nearby village homes. A permanent installation, Fractal Structure – Infinite Shan Shui by artist Zhan Wang, reinforces The Chuan’s ambition to position whisky alongside architecture, art and culture.
That vision extends to the Experience Centre, where visitors move beyond traditional distillery tours to explore whisky through tastings, Sichuan-inspired gastronomy and immersive storytelling. It has already become one of Waldorf Astoria Chengdu’s recommended excursions, reflecting the growing appeal of experience-led luxury travel.
A CHINESE EXPRESSION OF MALT WHISKY
The whisky itself follows a similarly considered approach. Production begins with two varieties of barley: European barley for alcohol production and Chinese six-row barley to build flavour and texture. Fermentation lasts 100 hours—significantly longer than industry norms—before the spirit is double distilled in traditional copper pot stills.
The greatest distinction comes during maturation. Under the guidance of Master Distiller Dr Yang Tao, The Chuan employs three types of oak from three continents. American bourbon barrels contribute vanilla and ripe fruit, while Spanish sherry casks introduce richness. The defining character, however, comes from proprietary Chinese Single Oak casks crafted from timber sourced in limited quantities from the protected forests of Changbai Mountain.
Together they produce a whisky with notes of sandalwood, mandarin peel and warming spice—an unmistakably Chinese interpretation of single malt. Mount Emei’s warm, humid climate also plays a defining role. Greater evaporation encourages more intense interaction between spirit and wood, accelerating flavour development and creating a profile distinct from whiskies matured in Scotland.
The exploration continues with newer expressions finished in smoked Chinese Single Oak and Pedro Ximénez casks, further demonstrating the distillery’s confidence in developing its own whisky tradition.
BEYOND THE BOTTLE
Luxury spirits today are judged by more than age statements. Provenance, craftsmanship and authenticity increasingly define their appeal, and The Chuan arrives as consumers seek products that are deeply rooted in place.
Rather than simply producing whisky in China, Pernod Ricard has created a destination where agriculture, architecture, hospitality and gastronomy intersect. Visitors come not only to witness production, but to understand the landscape, meet the makers and experience Sichuan through food and whisky.
Sustainability is equally embedded in the project. Powered by 100 per cent renewable electricity, the distillery also supports regional barley cultivation, tourism and the development of China’s emerging whisky industry.
More importantly, The Chuan represents confidence rather than imitation. It does not seek to rival Scotland on Scottish terms, but demonstrates that prestige whisky can possess a distinctly Chinese identity, shaped by local ingredients, climate and craftsmanship.
For decades, China has been recognised as one of the world’s foremost luxury markets. With The Chuan, it is making an equally compelling case as a producer. The world’s whisky map, it seems, has gained an important new destination—one sitting quietly at the foot of Mount Emei.
