As 2016 passes, let’s explore the roots of New Year celebrations – and how times have changed.
A new year (and I trust it will be a happy one dear reader) means that it is time to rip the entrails from the twitching corpse of last year’s whisky world and divine what might occur.
I should be happy because others better versed in this form of haruspicy are saying that 2019 is going to be a good year for whisky, with it (and that means all whiskies, not just Scotch) being tipped as the spirit to watch.
There’s certainly a buzz about it in the on-trade, while mentions in the press and on air seem to be more frequent and less negative. I doubt that we’ll see a gin-like boom, but there does seem to have been a shift in mindset.
Whisky cocktails: Save the Old Fashioned for the bar – the star at home will be the Highball
Scotch and Irish whisky serves seem to be shaking free of the proscriptive edict that ‘thou shalt not add water’, something which is, I’m sure we’ll agree, A Good Thing. I do wonder however whether responding to the question ‘how should you drink whisky?’ with ‘any way you want’ is too glib. Rather than the Crowleyan ‘do what you wilt’, perhaps the new(er) drinker could benefit from having more practical options.
The Highball would still seem to be the most sensible of these. It works in terms of flavour, and ticks a whole number of boxes: a simple whisky and soda is refreshing, and is low in alcohol and sugar.
It is also easy to make at home, which is important at a time when pubs and bars are seeing a decline in trade. Few folk make whisky cocktails at home, so even if you choose an Old Fashioned or Penicillin when you, occasionally, visit a bar, it’s unlikely that either will become the go-to beverage when you’re back on the sofa, baffies [slippers, Ed] on, watching Poirot. The Highball just might bridge both occasions.
It might also help with the issue of Generation Z’s drinking habits. Are the new generation of consumers drinking less but better, or just less? I’m ancient enough to recall how, in the ‘80s, fears that whisky was entering a catastrophic decline as Generation X turned towards vodka would be airily dismissed.
‘Their palates will mature,’ I was told on a regular basis, ‘and until they do, we should concentrate on our core drinkers.’ As we know, they stayed with the vodka and the core drinkers died.
The situation may be different now – that goodwill towards whisky does seem to exist – but finding ways to engage with a generation which isn’t drinking should be uppermost in whisky execs’ minds. Why aren’t they drinking? Is it health, serve, flavour… or earnings? Real wages are falling in the UK and the US, debt is rising, and people are going out less. It’s another trend which producers should take into account when considering whether to hike prices ever further.
Changing climes: Locality and environmental practices can give whisky a stronger market presence
The importance of the local will also become increasingly relevant. I don’t mean the pub, but the growing interest in provenance and sustainability. The latest gin craze has not only allowed whisky distillers to start exploring whisky’s long-forgotten botanical side (something which will continue this year), but made the concept of a local distillery a familiar one.
It’s helped to shift the belief that whisky could only be made in Scotland (and more precisely the Highlands and Islands), Ireland, Canada, Kentucky, Tennessee and Japan to one where it can come from anywhere.
The powerful pull of the local taps into this, which should benefit the large number of newer distilleries releasing their first mature (legal) product in 2019, though there is a caveat: any goodwill felt towards the newcomer will soon cool if the quality of the spirit is not up to scratch. Shelves and back bars are not made of elastic, money is tight and competition is growing. If the new distiller has to charge more, then the quality of the spirit on offer needs to justify the price tag. Being small, or new is no longer sufficient. The other side of whisky’s growing popularity is that people know what’s good – and what isn’t.
The importance of the local will also see some distillers (though probably not enough) continuing with a deepening examination of place and what it gives in terms of understanding grains, food culture and history, and how all of these could then impact on flavour.
It is a major philosophical shift in thinking which asks the question whether 21st century whisky is an industrial product or an agricultural one. Maybe that should be agri-cultural.
We concentrate on the end product, the liquid in the bottle and its production process, when the focus should be at the start: what goes into the soil. In actuality, we should be thinking about the soil itself.
Dealing with climate change should be behind every major decision we all make. Whisky can play a small but significant role in this not just by reducing emissions and becoming more energy efficient, but also by creating new connections with agriculture, which itself needs a radical overhaul in order to stop soil degradation and boost biodiversity.
Any practices which can be pioneered within whisky (or beer) which can benefit the soil, boost small-scale profitable farming and help feed people, as well as give us all the bonus of an alcoholic treat, will be a true legacy. Maybe it will start in 2019.
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The industry shares its hopes for the New Year, from the death of flipping to more NAS whiskies.
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