Whisky production is deeply influenced by climate, affecting everything from raw ingredients to ageing. As distilleries expand beyond Scotland and Kentucky, they’re discovering how local climates shape whisky’s flavour and character. Here’s a quick breakdown:
- Raw Ingredients: Grains like barley and rye are sensitive to temperature, rainfall, and soil conditions. Warmer climates may reduce yields but create opportunities for experimenting with alternative grains like millet, quinoa, and sorghum.
- Water: Essential at every stage, water quality and availability are being challenged by climate shifts. Distilleries are innovating with water-saving techniques and analysing mineral content to refine whisky profiles.
- Maturation: The ageing process varies by climate. Warmer regions like Taiwan speed up maturation, producing bold flavours in fewer years, while cooler areas like Scotland yield layered complexity over time.
Emerging whisky regions are not just adapting to these changes - they’re redefining whisky styles by leveraging their climates. From Taiwan to Texas, distilleries are blending science and craft to create unique expressions that reflect their environments. Keep reading to explore how climate is shaping the future of whisky.
🌡️ Climate Change vs. Whisky: Who’s Sweating More? 🥃
Climate and Raw Ingredients: The Foundation of Whisky
Climate doesn't just influence the whisky-making process - it plays a pivotal role in shaping the raw ingredients that go into every bottle. Grains like barley, winter wheat, corn, and rye, which form the backbone of whisky, are highly sensitive to local climate conditions. As whisky production expands to new corners of the globe, distilleries are discovering how local climates impact not only the availability of these grains but also their unique characteristics.
Scotland, with its temperate maritime climate, has long been a leader in whisky production. Scotch whisky alone demands around 800,000 tonnes of spring barley each year, with more than 85% of it grown locally. In 2019, barley farming accounted for 48% of Scotland’s total arable land - a testament to its significance in the industry [5].
"The Scottish climate lends itself to quality barley production and that, combined with good agronomic practice, makes Scottish barley very attractive to distillers." - Scotch Whisky Association [5]
But as whisky-making spreads to regions with vastly different climates, distilleries are grappling with new challenges. Variations in temperature, rainfall, and seasonal cycles are forcing producers to rethink traditional approaches to grain cultivation and sourcing.
The Role of Temperature and Rainfall in Grain Cultivation
Temperature and rainfall directly impact both the quality and yield of grains. For instance, barley exposed to higher temperatures matures faster, often at the expense of yield. Similarly, winter wheat is particularly vulnerable to heat stress during its flowering stage - a significant concern for an industry worth nearly £3 billion [2].
Rainfall is another critical factor. Over the past decade, Scotland has seen a 9% increase in precipitation compared to the 1961–1990 average, with winter rainfall rising by 19% [5]. While water is essential for crop growth, too much of it can be just as damaging as drought, leading to poor soil conditions. Warmer climates also bring new threats, such as invasive species, pests, and diseases that can harm grain crops [5].
Tackling Climate Challenges in Whisky Production
Distilleries in emerging whisky regions are finding innovative ways to navigate these climate-related hurdles. Research into barley strains resistant to climate change and new farming techniques is gaining momentum [2].
Alternative grains are becoming an essential part of the conversation. For example, KOVAL Distillery in Illinois has turned to millet and oats, with millet adding smoky, earthy notes and oats contributing a creamy texture to their whiskies [7]. Corsair Distillery in Tennessee uses quinoa in its mash, resulting in a whisky with rich, nutty flavours [7]. Similarly, Dry Fly Distilling in Washington has developed a straight triticale whisky, which blends the boldness of rye with the softness of wheat [7].
Another promising option is sorghum, a grain known for its resilience in water-scarce regions. Quarter Acre Sorghum Tennessee whisky showcases this grain’s maple-like qualities, adding smoky, sweet, and vanilla notes to its profile [7].
Collaboration between distilleries and farmers is proving crucial. Laws Whiskey House in Colorado, for instance, has partnered with Colorado Malting Company to experiment with different grain varieties. This collaboration led to the creation of Henry Road Straight Malt Whiskey, made with a nearly extinct barley variety [8].
"Malting and farming at the scale of the family farm is fiscally impossible unless you have help from businesses like Laws that are willing to invest in the future of the family farm and agriculture in our country. Without them, it's impossible." - Josh Cody, Owner, Colorado Malting Company [8]
Reviving heritage grains is another approach gaining traction. Holyrood Distillery, for example, has experimented with Chevallier barley, an old variety that imparts a distinctive oily texture to their whisky [6]. Meanwhile, Westland Distillery has embraced grain diversity, using 22 different barley varieties - more than twice the number typically used in Scotch whisky. The distillery aims to phase out commodity barley entirely by 2025, focusing on sustainable farming and flavour innovation [8].
"We need to put more power in the hands of the farmers. We as distillers need to embrace variation and change; the reality is that things won't always be the same, especially with a changing climate." - Matthew Hofmann, cofounder and master distiller at Westland Distillery [8]
Virginia Distillery Company has taken a large-scale approach, working with over 300 farmers across North America to secure two-row spring barley for its award-winning single malts [8].
Beyond individual efforts, the industry is also collaborating on broader initiatives. In 2023, Diageo launched a three-year regenerative agriculture programme in Scotland. This initiative involves around twenty farms and various technical partners, including Agricarbon and Scottish Agronomy, to reduce the carbon footprint of barley and wheat farming while building resilience in agricultural systems [5].
These climate-driven changes in grain cultivation are reshaping whisky production in profound ways. As distilleries adapt to their environments, they’re not just overcoming challenges - they’re discovering opportunities to reimagine whisky’s flavours and production methods, creating spirits that reflect the unique character of their local terroirs. This evolving approach to grain sourcing paves the way for how water and maturation will further define whisky’s identity.
Water: A Critical Resource in Whisky-Making
Water is at the heart of whisky production, playing a key role in every stage - from malting and mashing to distillation and cooling. As whisky production grows globally, distilleries are grappling with changing climates that are altering both the availability and quality of water.
The sheer volume of water required for whisky-making is striking. The Scotch Whisky Association has committed to reducing water usage to between 12.5 and 25 litres per litre of alcohol by 2025 [10].
"No distillery can sustain itself without good, high-quality water"
– Al Longwell, Senior Manager – Scotch Distillation & Maturation Operations at Beam Suntory UK [10]
Water Availability and Climate Change
Climate change is disrupting water supplies in both traditional whisky regions and emerging markets, leading to unpredictable conditions. In Scotland, for instance, projections show that reduced rainfall - especially in the east - could double the frequency of low river flow events by 2050. The River Spey, a vital water source for Scotch whisky, could see low flow periods increase from once every five years to once every two years [16].
The summer of 2018 underscored the risks. Severe drought forced five of Islay's ten distilleries, along with Blair Atholl and Edradour distilleries in Perthshire, to halt production [5]. Glenfarclas in Speyside lost a full month of output - roughly 300,000 litres of whisky [5]. More recently, in 2021, the Pulteney distillery in Wick, owned by ThaiBev, had to pause operations due to critically low water levels in its sole source, Loch Hempriggs [11].
Emerging whisky regions face even greater challenges. In parts of Scotland and globally, summer groundwater levels are declining, particularly in areas with underdeveloped water infrastructure or where agriculture and urbanisation compete for limited resources [15].
"This research has highlighted the risk of future water scarcity in Scotland and the potentially significant impact this could have on water users. Groundwater could form a key component of adaptation strategies, but more data and research is needed to understand how this can be achieved sustainably and equitably at a catchment scale."
– Dr Kirsty Upton, BGS Senior Hydrogeologist [15]
Distilleries are stepping up with inventive water management solutions. The Glenlivet, for example, installed small dams in 2022 to collect water during wetter periods, which helps recharge groundwater and maintain stream flow, potentially stabilising water temperature [11]. On Islay, Bruichladdich has introduced a two-stage cooling system that recycles water, cutting its overall consumption by 80% [11].
How Water Composition Affects Whisky Character
The mineral makeup of water is just as crucial as its availability, shaping the flavour profile of whisky. Minerals influence pH levels, which affect how flavours are extracted from grains during production [12]. Hard water, rich in calcium and magnesium, can enhance fermentation and produce a richer, more complex whisky [13]. In contrast, softer water often results in a smoother, more delicate flavour [13].
Scotland’s varied water sources highlight these differences. Highland water, known for its high nitrate, calcium, and magnesium content, contributes to the bold, full-bodied nature of Highland whiskies. Speyside, on the other hand, is renowned for its soft water, which supports the region’s refined and elegant whisky styles [14]. Islay’s water, rich in sulphate, potassium, sodium, and chloride, imparts the island’s whiskies with their signature maritime character [14].
Water with higher levels of sodium chloride and potassium sulphate, coupled with lower calcium and magnesium levels and a pH between 6 and 7, can enhance flavours like peppery peat, iodine, and brine, alongside subtle fruity and cereal notes. However, high iron content can lead to unwanted flavours that compromise whisky quality [12][14].
Kentucky provides another compelling example. Its limestone-filtered water removes excess iron while adding beneficial minerals, creating the ideal profile for bourbon production [13].
As whisky-making expands to new regions, understanding local water characteristics becomes increasingly important. Distilleries are conducting in-depth analyses to determine how their water influences flavour and are adjusting their production processes accordingly. Collaborations with water management experts are also helping distilleries adopt a more scientific approach to sourcing and treating water, leading to the development of distinctive regional whisky styles.
This growing awareness of water’s role is also opening doors to explore how climate impacts whisky maturation. With climate change continuing to affect global water resources, sustainable water management is becoming a cornerstone of whisky production. These efforts not only ensure the future of whisky-making but also influence the conditions in which whisky ages, setting the stage for how climate will shape whisky flavours in the years to come.
Maturation and Ageing: Climate's Role in Flavour Development
After examining how climate impacts raw ingredients and water, let's delve into its pivotal role in whisky maturation. Climate doesn't just influence the production process - it shapes the ageing journey itself. Factors like temperature, humidity, and atmospheric pressure all work together to craft the intricate flavours that make each whisky unique. For instance, a three-year-old whisky aged in Taiwan can taste vastly different from one matured in Scotland, thanks to the interplay of these climate variables. This creates distinct regional profiles in whisky maturation.
Warm climates encourage the whisky to expand into the wood, extracting notes of caramel, vanilla, and spice. Cooler conditions, on the other hand, cause the spirit to contract, balancing these flavours and adding complexity to the final product [17].
"I call the barrel a catalytic engine… and for every 18°F rise in temperature, you double the rate of reactions."
– Dr. Gary Spedding, Managing Owner at Brewing & Distilling Analytical Services, LLC [9]
Humidity also plays a critical role. High humidity results in greater alcohol loss, concentrating the whisky, whereas dry air promotes water evaporation, leading to higher-proof spirits [18]. Most distilleries aim for a relative humidity of 60–70% [3].
Comparing Ageing in Different Climates
The ageing process varies significantly between cooler and warmer climates. In cooler regions like Scotland, the slower maturation pace allows delicate spice, floral, and fruit notes to emerge gradually. Scotland’s angel’s share - the portion of whisky lost to evaporation - is typically around 2–3% annually [9], contributing to the layered complexity Scotch whiskies are celebrated for.
In contrast, warmer climates such as Kentucky, Texas, and Taiwan speed up the interaction between the spirit, the cask, and the surrounding air. This results in bolder flavours dominated by oak, vanilla, and caramel [17]. In these regions, water evaporates faster than alcohol, often increasing the whisky’s alcohol content over time. Meanwhile, Scotland’s cooler and more humid environment leads to higher alcohol loss, causing the ABV (alcohol by volume) to gradually decline [4].
A fascinating example is Kavalan Distillery in Taiwan. The subtropical climate there leads to an annual angel’s share of about 12% - far higher than Scotland’s. This means that whiskies in Taiwan are typically aged for only 4–7 years, yet they achieve a level of complexity comparable to much older whiskies from cooler regions [9][20].
Managing Ageing Conditions
To adapt to their environments, distilleries fine-tune various aspects of the ageing process. These adjustments include optimising warehouse ventilation, experimenting with different cask types, and modifying fermentation techniques to account for high temperatures [9]. At Kavalan, for example, the team closes warehouse windows during the summer to reduce heat exposure and opens them in winter to take advantage of cooler air. They also use American oak casks, which lend creamy textures and flavours like vanilla, banana, and coconut [9].
Similarly, Balcones in Texas employs a mix of barrel types to temper the rapid extraction of flavours from the wood, while a distillery in Virginia tweaks its fermentation process to enhance ester formation and minimise microbial spoilage in hot conditions [9].
Modern distilleries are also more hands-on with barrel management. They monitor barrels more frequently, rotate them for consistent ageing, and ensure proper sealing to reduce unnecessary losses [19].
"Don't design your maturation environment to match your distillate, change your distillate to match your maturation environment."
– Dr. Jim Swan [9]
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New Whisky Regions: Different Contributions to Whisky Styles
As whisky production expands into new regions, local climates and environments are leaving their mark on the spirit. These emerging whisky regions are crafting distinct flavour profiles, shaped by their unique geographical and climatic conditions. Just as terroir influences wine, it plays a significant role in whisky production, affecting everything from the raw ingredients to the maturation process [21].
Regional Flavour Profiles
The diversity of climates across these regions creates a fascinating variety of whisky styles. Coastal distilleries, for example, often showcase maritime characteristics. A great example is the Glenglassaugh Distillery in Scotland, where the whisky carries tropical fruit notes like pineapple, papaya, and grapefruit, all subtly enhanced by a hint of salinity from the coastal air [1].
In Japan, Kanosuke Distillery takes advantage of its beachside location at Fukiagehama Beach, where annual rainfall exceeds 2,000 mm. The site’s natural sand heats up during the day and cools down at night, influencing the whisky’s maturation process. Yoshitsugu Komasa, founder and master blender of Kanosuke Distillery, highlights the role of the local environment:
"We feel that the sea breeze from Fukiagehama Beach, the humid environment and the microclimate with its wide temperature range all contribute to a rich, mellow and complex flavor" [1].
Meanwhile, warmer climates like those in Kentucky, Texas, and India bring their own twists to whisky production. In these regions, higher temperatures can cause water to evaporate faster than alcohol, sometimes increasing the whisky’s alcohol content during maturation. This contrasts with Scotland’s cooler, humid conditions, where the alcohol by volume (ABV) tends to decrease over time. In Texas, the intense heat drives a stronger interaction between the whisky and the cask wood, resulting in bold, robust flavours [4]. These regional differences highlight how climate shapes the whisky’s character.
Collaborative Adaptations
Producers in these emerging regions are also collaborating with researchers and farmers to refine their techniques. For instance, the Virginia Distillery Company in Lovingston has tailored its fermentation processes to suit the local climate. By using high-temperature fermentation, they boost ester concentrations, creating aromas of pear, pineapple, and other tropical fruits. They also employ wort boiling to prevent microbial spoilage in the warmer conditions. Ian Thomas, Distillery Director at Virginia Distillery Company, explains:
"Warmer fermentation temperatures enhance fruit and floral ester development...you would see more development and exchange of fatty acids, tannins, vanillins, and other maturation components in the warmer climate, leading to a more robust flavor profile" [9].
Sustainability is another area where innovation is thriving. At Glentauchers Distillery in Speyside, Chivas Brothers has implemented Mechanical Vapour Recompression technology, allowing nearly all the steam produced to be recycled. This has halved energy usage and reduced carbon emissions, with the distillery sharing its findings to benefit the wider Scotch whisky industry [22].
These collaborative efforts show how new whisky regions are not just adapting to their environments but are also pushing the boundaries of what whisky can be. By combining innovation with local expertise, they’re shaping the future of whisky production while contributing to its rich heritage.
Conclusion: The Future of Climate-Influenced Whisky
Whisky production is increasingly shaped by the intricate relationship between climate and geography. Emerging whisky regions are leveraging their distinct conditions to craft flavour profiles that push the boundaries of what whisky can be.
As highlighted earlier, the industry faces pressing challenges tied to environmental shifts. Rising temperatures and changing rainfall patterns are reshaping the landscape of whisky-making, with extreme weather events disrupting production and driving up costs [2][5][23]. These realities demand a proactive response.
But with challenges come opportunities for ingenuity. The whisky sector has committed to ambitious goals, including decarbonisation by 2040 and achieving net zero by 2045 [24]. These targets are fuelling advancements in technology and sustainability. Carole Roberts, a leading climate change researcher at UCL, underscores the urgency of these efforts:
"There's an assumption that Scotland is a wet, rainy place with a constant water supply. Climate change is changing when and where it rains, and this will create shortages and change the character of the water, affecting our favourite drams, so planning is essential to protect our whisky" [23].
Meanwhile, regions like Taiwan, India, and Australia are capitalising on their warmer climates to speed up maturation and develop distinctive flavour profiles. As traditional whisky-producing areas grapple with increasing weather unpredictability, these emerging regions could see their climatic advantages grow even more prominent.
Collaboration and innovation will be crucial in navigating this shifting landscape. The industry's collective efforts - ranging from steam recycling technologies to peatland restoration projects - demonstrate how shared knowledge can help tackle individual and global challenges.
Every step of whisky production, from sourcing raw ingredients to the maturation process, is deeply intertwined with climate. The whisky of the future will blend time-honoured traditions with strategies to adapt to new environmental realities. Established producers will innovate to preserve their heritage, while new regions will continue to bring their unique environmental signatures to the table. For whisky lovers, this evolving landscape promises a wealth of diverse expressions that reflect not just the art of distilling but also the changing world around us.
At The Really Good Whisky Company, we’re committed to curating exceptional whiskies that celebrate this dynamic balance between tradition and forward-thinking innovation.
FAQs
How does climate influence the flavour of whisky during maturation?
How Climate Influences Whisky Flavour
The climate where whisky is aged plays a key role in shaping its flavour profile. In warmer regions, like parts of the United States, the higher temperatures cause whisky to expand and contract within the cask more frequently. This increased interaction with the wood speeds up the maturation process, often leading to bold flavours such as rich caramel and warm spices.
On the other hand, cooler and more humid climates, such as Scotland, promote slower maturation. This extended ageing period allows for the development of more delicate and intricate flavours, including floral and fruity notes. The interplay of temperature changes and humidity levels affects how the whisky absorbs compounds from the cask, resulting in flavour profiles that are distinct to each region.
How are distilleries tackling water scarcity and maintaining quality in response to climate change?
Distilleries are finding creative ways to tackle water scarcity while maintaining high-quality production in the face of climate change. One popular approach is the use of closed-loop water systems, which allow water to be reused multiple times during processes like cooling and heating. This method drastically cuts down on water consumption.
Another strategy involves implementing self-cooling water circuits. These systems eliminate the need to draw large volumes of water from rivers or other natural sources, helping to conserve resources and protect local ecosystems. Together, these techniques are paving the way for more sustainable whisky production, even as environmental challenges grow.
How do alternative grains and warmer climates affect whisky's flavour and production?
Alternative grains like rye, wheat, and corn add their own flair to whisky, contributing notes of spiciness, sweetness, or a gentle touch of honey. In warmer climates, where higher temperatures and more dramatic fluctuations impact the ageing process, these flavours tend to stand out even more.
The heat speeds up the interaction between the whisky and the cask's wood, amplifying the grain's role in shaping the whisky's character. The result? Bold, distinctive flavours that showcase both the choice of grains and the unique conditions of a warmer environment.
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