Whiskey is a rapidly growing industry, with a value of $65B in 2022 and expected growth to $123B by 2032 (source: Global Market Insights). As a result, whiskey makers are boldly exploring new avenues to expand their product offerings. This wave of innovation is fueling premiumization and providing consumers with a plethora of choices. Makers are venturing into uncharted territory, from experimenting with different grain sources to innovative barrel combinations and aging techniques.
Bourbon makers widely embrace a five-source framework that allows for innovation within the traditional bourbon identity. These sources include grain, water, fermentation, distillation, and maturation. Recently, common grains like Bourbon, rye, malt, and wheat whiskies have been creatively enhanced with oats and other grains. At Sweetens Cove in Tennessee, master blender Marianne Eaves has even combined Kentucky and Tennessee whiskeys for a unique flavor.
Craft distillery O.H. Ingram offers the River Aged line of whiskeys, which age on the mighty Mississippi River. Ingram’s uniquely aged barrels mimic the mythic Big River-aged barrels of the 1700s, which journeyed by flatboat from Kentucky down to New Orleans. As a result, Ingram proudly highlights the unique and expressive interaction between the charred oak and the spirits, resulting in distinct flavors influenced by the river's ever-changing height and temperature. Adventuring further, Louisville-based Angels Envy boasts 17 different bourbon innovation projects, including secondary barrel finishes.
Scotch whisky distillers are now embracing new alternatives to traditional peat flavors, such as experimenting with heather smoke, malting, and mashing techniques before the post-distillation process begins. By adjusting the aging process and allowing the liquid to interact with the wood, they are creating unique flavors that harken back to historical experiments with casks like Madeira, sherry, claret, rum, brandy, and port. Today, this list of experimentation extends to include Mizunara, mezcal, and beyond.
In August 2022, Tequila producers are exploring innovative distillation and maturation techniques across Blanco, reposado, añejo, and Cristalino variations. These methods involve the use of red wine barrels and a historic Hispanic-Peruvian distillation technique with live yeast.
As distilleries and brands worldwide continue to explore new flavors and techniques in the spirits industry, many are looking to Brindiamo Group for their liquid sourcing needs. With one of the largest inventories of aged liquids in barrels and dedicated rickhouses in Kentucky and Ireland, Brindiamo offers top-notch logistics and reliable quality in premium spirits. This unique position allows the company to help its clients bring fresh and exciting products to market with ease. Reach out to Brindiamo Group today to learn more.