With sustainability, zero waste, and circular economy food production at the forefront of distillers’ minds the world around, whey spirit is set to take an important role as a major “neutral” spirit in the years to come. Whey is a by-product of dairy production, which is traditionally seen as waste, and is complicated and costly for farmers to dispose of.

It is said that 70% of the final flavour of a bottled whiskey is derived from the wood and maturation, making a keen understanding of the process, and of cask selection, of utmost importance. First, it must be noted that there are three processes taking place while young spirit matures in its cask: additive, subtractive and interactive.

Terroir is the idea that elements of the local ecosystem, such as soil type and weather conditions, greatly impact the final flavour and quality of a crop, in a distinctive way. Long applied to the wine industry, Terroir is now recognised as having a sizeable impact on whiskey, with the growing popularity of Single Estate Whiskey.