About Our Team

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Nick Roach

President, CEO, Theme UI/UX Designer
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  • Design & UX 50% 50%
  • Web Programming 80% 80%
  • Internet Marketing 10% 10%

Kenny Sing

Lead Graphic Designers
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  • Photoshop 85% 85%
  • After Effects 70% 70%
  • Illustrator 50% 50%

Mitch Skolnik

Community Manager
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  • Customer Happiness 80% 80%
  • Tech Support 30% 30%
  • Community Management 50% 50%

Timely Support

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Innovative Ideas

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Advanced Technology

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Clear Communication

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Recent Blog Posts

Learn from the top thought leaders in the industry.

豈只是調和式麥芽威士忌 Not Just a Blending Malt

撰文‭ ‬Gavin D‭. ‬Smith‭  //  ‬翻譯‭ ‬潘芸芝‭  //  ‬編輯‭ ‬張育瑞、Henry SIU、James LOU 啤酒與威士忌在蒸餾之前的釀製流程相當雷同,也難怪一些蒸餾廠的前身其實就是啤酒廠。位於Montrose已然被毁的Lochside過去曾是Deuchar’s啤酒廠,而Glenmorangie的前身──McKenzie & Gallie’s Morangie啤酒廠──正是由此開始。 改變歷史的抉擇...

威士忌的冷靜與熱情之間 Cooling The Wort

撰文‭ ‬Ian Wisniewski‭  //  ‬翻譯‭ ‬Howard Yu‭  //  ‬編輯‭ ‬張育瑞、Henry SIU、James LOU 熱交換器在生產威士忌的不同階段將較熱的液體變得較冷。製程中,能源使用效率的最佳化對酒廠而言十分關鍵,因為電費與其他能源的帳單是一項重大支出。這大概會是熱交換器對酒廠的其中一項貢獻,但其最關鍵的功能依然是扮演冷卻麥汁〈即麥芽經糖化後的產物〉。 糖化時,將熱水加入糖化槽中使糖漿中的澱粉轉化為糖。水溫最初設定為攝氏63.5度,...

宏大的志向 Shooting for the Stars

撰文‭ ‬Stefan Van Eycken‭  //  ‬翻譯‭ ‬陳昇皓‭ //  ‬編輯‭ ‬張育瑞、Henry SIU、James LOU 威士忌競賽的獲獎者每年都越來越多,有時候您甚至摸不著頭緒得獎的酒廠是甚麼來歷。但是當去年本坊酒造〈Hombo Shuzo〉獲得WWA 2017世界最佳工藝蒸餾業者時,所有熟知本坊酒造這些年的努力的人,都認同的說著:「嗯,終於輪到他們了。」 拜訪鹿兒島...

Recent Projects

Learn from the top thought leaders in the industry.

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