7 Reasons To Get Excited About Scotch Whisky In 2025 [View all]

Heritage, craftsmanship and provenance – catnip to the gourmets of today and three things Scotch whisky has in abundance. Its best makers are now making the most of those natural advantages and remaking the industry in a new image, while respecting its magnificent traditions of course. Two pros told us what they’re seeing on the front line…

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The Emergence of Craft Distilleries

Since the early 2000s, there has been a growth in independently owned distilleries, reports Scott Fraser, sales manager at R&B Distillers – a family owned distillery on the Isle of Raasay. “We’re seeing more options than ever before,” he confirms. “The rise of craft distilleries has diversified the market, and consumers are more knowledgeable. They want to support local producers. Similar to what’s going on in the restaurant industry, many consumers now want to know exactly where the product comes from, how it’s aged, and even where it’s bottled.”



The Rise of Young Whisky

Scott has noticed that more discerning consumers today are focused on quality and provenance. Their demand for transparency and craftsmanship is driving innovation. “Younger drinkers especially are looking for something authentic,” he explains. Drinks brand consultant and whisky educator James Bunting reckons the acceptance of younger whiskies – those aged for fewer years, usually less than ten – is a result of this. “We’re seeing new distilleries producing young whiskies that are just as interesting and characterful as their older counterparts. There’s also been a shift away from over-reliance on casks to provide flavour. Lots of distilleries don’t want to wait 15-plus years for a cask to work its magic.”

Different Regions to Watch

The Scotch whisky industry at large faces renewed – and healthy – competition from places as far away as Japan, which is finally getting the recognition its makers deserve, and Tasmania, which is now producing exceptional whiskies to rival those from more established regions. Within Scotland, the landscape is changing too. Scott points out that all five of Scotland’s traditional whisky regions have seen new distilleries open in the last 20 years. “The industry is challenging itself to create exciting new products, which is great for consumers,” he says. For example, Machrihanish in Campbeltown is the first farm distillery in the region in over 180 years. “Campbeltown is undergoing a renaissance,” says Scott. “With one distillery under construction and a couple more in the works, it's exciting to see how these will develop alongside the established brands like Glen Scotia and Springbank.”



James too has been impressed by Scotland’s response to a bit of overseas competition. “Despite being dominated by 200-year-old distilleries, Scotland is amazingly innovative. The explosion of new distilleries and independent bottlers in the last ten years has contributed to real growth. All of Scotland is producing great whisky but I’m especially excited by the Islands. The Hebrides has some terrific newer distilleries that are working together to build a profile for their style, from the most established like Torabhaig and Raasay to North Uist, which started laying down its first casks to produce whisky just a few months ago.”



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