By siree
Jul 2, 2019
“We make cocktails for people who usually order beer,” says Angus Zou, the brains behind Draft Land. After building a name for himself at Alchemy, a trailblazer in Taipei’s speakeasy scene, he opened this taproom in 2018 to take the fuss out of ordering a mixed drink. “I try to avoid the often-dreaded ‘What are you in the mood for?’” he says. All drinks served in this utilitarian- looking space are tapped straight from the keg. The ever-rotating drink list spans fizzes to cobblers, all served sans gimmicks or garnishes. Patrons are encouraged to sample a sip before committing to full pours—which start at a dangerously a affordable NT$200 a pop. Upstairs, The Testing Room functions as a sandbox for new concoctions. Here, Zou collaborates with pioneering local restaurants such as Gen Creative to develop new drinks. After each two- to three-month sprint, the favorite recipes are made into keg-ready batches (a process involving clarification and carbonation) to be served from one of the 18 valves downstairs. draftland.tw.
The bar’s ever-rotating row of taps. 
Draft Land speaks for itself.
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