
Two friends are vying to bring the world a sip of sweet sunshine.
For many foreign entrepreneurs, Taiwan presents itself as a challenging place to start a business. Others, however, have perfected the craft. Such is the case for the founders of Bayan Liqueur, a passion fruit liqueur brand born on the island.
The origins of Bayan Liqueur trace back to Taipei, where its founders, Michal Kucharczyk and Yann Gueroult, first crossed paths. Kucharczyk, an alcohol importer and distributor from Poland, proposed adding his portfolio to the offerings at Gueroult’s bar.
“We met about a year or two after I started my import business,” Kucharczyk says. “It was strictly business at first. I was showcasing products at Yann’s craft cocktail bar, and we quickly hit it off.”
Gueroult, a French national and co-founder of the celebrated R&D Cocktail Lab, shared Kucharczyk’s enthusiasm for exploring new possibilities. Their professional relationship evolved into friendship, fueled by shared late-night conversations about flavors and trends, gradually shaping scattered ideas into a clear blueprint. When the two realized that Gueroult’s expertise in biochemistry and product development complemented Kucharczyk’s distribution network and astute business insight, the foundation for something truly innovative was laid.
“I’ve done a lot of research and development, and I’m a bit of an alcohol nerd when it comes to the chemistry and how flavors work,” says Gueroult.
One outcome of his experimentation is a boutique brand of bottled cocktails called Flavorsmith, including a cocktail that features a blend of passion fruit and magao. Also known as mountain peppercorn, magao is a traditional spice used by several of Taiwan’s indigenous tribes. It offers a flavor profile reminiscent of black pepper with hints of ginger and a lemony aroma. Notably, it also serves as a natural preservative. “Michal loved the flavor combination,” Gueroult says. “He saw the potential to turn it into something bigger.”
Without the right connections, the journey from cocktail to liqueur could feel insurmountable. As luck would have it, Gueroult didn’t have to look far.
“I have distribution across the entire island,” says Kucharczyk. “I supply bars with a wide range of products, and I thought, hey, you already know how to create and develop products – you have the experience. I’ve got the distribution network. So, why don’t we collaborate and come up with a product together? Let’s give it a try.”
The transition from concept to product was not without its challenges, however. Ready-to-drink cocktails are unsuitable for selling to a bar. “We realized we needed something that bars could actually use and use in large quantities,” says Gueroult. “That’s when we started focusing on a syrup that could be a key ingredient in their drinks. It began with a syrup and after a lot of trial-and-error, turned into a liqueur.”
After the product and distribution channels were settled, finding the right partners for production and securing a reliable supply chain was a venture that required persistence and ingenuity.
“In Taiwan, business is about relationships,” Kucharczyk notes. “Building trust and rapport with suppliers was critical. For instance, we partnered with a processing plant that saw value in our vision and worked closely with us to refine the production process.”
The result is a liqueur that boasts an impressive 75% passion fruit juice content, fortified with magao to enhance its aromatic profile. “Our product isn’t just about flavor – it’s about authenticity,” Kucharczyk says. “Many liqueurs on the market mimic flavors with artificial additives. We wanted to offer something that truly represents the freshness and richness of Taiwan’s agricultural production.”

Scaling up
One of the keys to Bayan’s success has been the founders’ ability to balance quality with affordability. Gueroult’s meticulous approach to product development – refining sweetness levels, alcohol content, and packaging – is complemented by Kucharczyk’s business acumen.
“I focus on ensuring the product meets the market’s expectations without compromising quality,” Kucharczyk says. “It’s a constant push and pull, but it works.”
The founders’ correlative skills are evident in their marketing strategy. “We’ve kept the design distinctly Taiwanese,” Gueroult says. “Our logo blends the passion fruit flower with the sun emblem from Taiwan’s flag. It’s our way of showcasing Taiwan’s identity on the global stage.” Still in its early stages of development, the look of the bottle is changing, however.
Though Bayan Liqueur has found a receptive audience in Taiwan’s craft cocktail scene, the founders have their sights set on international markets. “The Taiwanese market is a great testing ground,” Kucharczyk says. “But our main goal is to bring the taste of Taiwan to Europe, North America, and other parts of Asia where tropical flavors are in demand.”
The duo’s timing couldn’t be better. As Gueroult points out, passion fruit is a trending flavor in the global cocktail scene. “The Porn Star Martini, which features passion fruit liqueur, is one of the most popular cocktails in the UK,” he notes. “We’re positioning Bayan as a premium alternative that offers unparalleled freshness and depth of flavor.”
For foreign entrepreneurs, Kucharczyk and Gueroult emphasize the importance of understanding local culture, especially when doing business in Taiwan. “Relationships are everything,” Kucharczyk says. “You can’t just walk in and expect immediate results. Patience, humility, and trust-building are essential. That said, Taiwan is an island of opportunity, and with the right mindset and approach, you can achieve incredible things here.”
Gueroult echoes this sentiment, adding, “Never make someone lose face. It’s crucial in Taiwanese culture. Aggressive tactics that might work elsewhere could backfire here.”
They also highlight Taiwan’s favorable business environment. “Compared to many countries, Taiwan’s regulations for alcohol production and importation are relatively liberal,” Kucharczyk notes. “It’s a great place to experiment and grow.”
As Bayan Liqueur gains traction, the founders are already thinking about the next steps. The pair is exploring flavors like pink guava, lychee, and mango. “We want to create a whole line of tropical fruit liqueurs that celebrate Taiwan’s biodiversity,” Gueroult says.
Plans for establishing their own bottling facility are also in the works. Kucharczyk notes that gaining greater control over the production process will allow the brand to scale efficiently. “But we’ll always stay true to our commitment to quality,” he quickly adds.
As for the best way to enjoy passion fruit liqueur? Gueroult suggests making a spritz using Bayan instead of Aperol, or simply mixing it with soda water. For his part, Kucharczyk says the drink works in a margarita. “And of course, you can’t miss the passion fruit Pornstar Martini.”
**Please drink responsibly. When you drink, don’t drive.**