Whisky 25/26: Sector Outlook
The whisky market is rapidly expanding beyond its traditional heartlands, with China and India becoming blossoming hotspots for the industry, while distilleries across the globe are applying new distillation and ageing techniques to flex the boundaries of flavour. Elsewhere, spirits producers are addressing the carbon impact of their operations to ensure a sustainable future for the category.
Rewriting the Grain Map
Whisky’s Environmental Agenda
Stretching Whisky’s Flavour Potential
The global whisky market is diversifying beyond the strongholds of Scotland, Ireland, the US, Canada and Japan. Whilst international players seek to grab a slice of China’s whisky opportunity, India’s home-grown drams are achieving critical acclaim. Elsewhere distilleries in the Nordic region and in Mexico are applying their own heritage production methods to create a unique collection of drinks.
The global whisky market is diversifying beyond the strongholds of Scotland, Ireland, the US, Canada and Japan. Whilst international players seek to grab a slice of China’s whisky opportunity, India’s home-grown drams are achieving critical acclaim. Elsewhere distilleries in the Nordic region and in Mexico are applying their own heritage production methods to create a unique collection of drinks.
Summary
Rewriting the Grain Map | The global whisky market is diversifying beyond the strongholds of Scotland, Ireland, the US, Canada and Japan. Whilst international players seek to grab a slice of China’s whisky opportunity, India’s home-grown drams are achieving critical acclaim. Elsewhere distilleries in the Nordic region and in Mexico are applying their own heritage production methods to create a unique collection of drinks. |
Whisky’s Environmental Agenda | Distilleries are addressing their impact on local waterways, as well as finding ways to better recycle their water waste. Other methods for reducing their environmental impact include swapping natural gas (a fossil fuel) for hydrogen, investing in soil health, and creating lightweight glass and paper-based bottles. |
Stretching Whisky’s Flavour Potential | Spirits producers are flexing the flavour parameters of whisky at each stage of the distillation process. Some are turning away from traditional peat smoke and experimenting with new ways of achieving a nuanced smoky flavour (like burning wasted corn stalks), while others are ageing their drinks in a broad spectrum of barrel wood varieties and ageing environments. |
Whisky 25/26: Sector Outlook
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