One of the most important developments in the world wide whisky industry during recent decades has been the emergence of many new whisky producing territories. It seems as though everyone is at it. From France though Belgium and Germany to Scandinavia, eastern Europe and then further south to Spain, Europe is seeing a rapid proliferation of distilleries. Outside Europe there are distilleries in India, South Africa, Australia - particularly Tasmania - and New Zealand. And closer to Scotland & Ireland, the English and Welsh have got in on the act.
A common thread with many of these distilleries is that they operate in territories with less regulation and restriction on how whisky should be made, they are free of local pre-conceptions of what whisky production should look like and are frequently smaller operations than the distilleries in the established ‘big five’ territories. The result? They are more likely to experiment and innovate - sometimes with mixed results - often producing new and exciting flavours and re-definitions of what whisky should look, smell and taste like.