What Makes Whisky Taste Different Around the World? From Scotland to India, Australia and Beyond

Whisky is a complex and fascinating spirit with many factors influencing its flavour and character.

It is made from cereal/grain that has been fermented by yeast, distilled in a still, matured in wooden barrels and left to age for periods of time, in different types of ageing warehouses and under different climatic conditions, all of which, contribute to the unique character of the whisky.

Every drop tells a story of craftmanship, place and patience. – A spirit shaped by time

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Scotland is known as ‘the traditional’ for Blended and Single Malt Whisky

The evolution of Scotch whisky is deeply rooted in history and time-honoured traditions, passed down through generations for centuries. These enduring practices eventually led to the establishment of strict regulations and laws that define how whiskey must be produced and as to what can be labelled Scotch Whisky.

The rules that govern the production of Scotch whisky are on 5 types of whisky, the cereal/grains used, the type of still, the level of alcohol of the distilled spirit going into the barrel, the type of oak used, the size of the barrel, the length of time the spirit must spend maturing in barrel for it to be called a Scotch Whisky.

Caramel colour, water is allowed to be added, and the barley can be peated during the kilning process. The whisky must be distilled and matured in Scotland.

These production rules, together with options of the length of fermentation, the shape and height of the still, the type of ageing warehouse, the length of time, the type of wood finishing barrel contribute towards the intensity and character of aromas and flavours of the type of Scotch whisky.

The climate of Scotland is consistent, with moderate fluctuations, which leads to a gentle interaction between the spirit and the cask resulting in a softer extraction of oak characters.

Let’s consider the rules that govern some types of Scotch whisky:

• Single malt Scotch whisky is made from 100% Malted Barley; distilled in pot stills (mostly twice); aged in oak barrels for a minimum of 3 years and can be finished in another barrel for a short period of time. It must be fermented and distilled in a single distillery. These whiskies are rich in character boasting pronounced and distinct aromas.
• Single Grain Whisky- Made from a blend of grains, typically corn or wheat and combined with malted barley. It is distilled to a high strength using a column still resulting in a spirit that has a light intensity. To be classified as a single grain whisky, It must be produced in one distillery.
• Blended Scotch whisky is crafted by combining at least one Single malt Whisky with one Single Grain Whisky. Typically, it is made by blending multiple Single Malts and Single Grain, resulting in a diverse range of flavours. These whiskies can vary from light to elegant to rich, peaty and bold.

Among the 5 types of Scotch Whisky, Single Malt Scotch Whisky and Blended Scotch whisky are the most popular, enjoyed by whisky enthusiasts worldwide.

World Whisky

World whiskies is a broad term for whiskies that are made in countries that are outside the traditional realm. There is no definition as to what type or style is followed in each. There is a deviation and evolution of styles.

What whisky is and how it is produced is reframed differently in various parts of the world. Many are based on the Scottish template but deviate from that template as most have choices or options in areas of production when crafting the style of whisky produced.

In most regions, distillers have considerable freedom with few regulations restricting ingredients and production methods that could be used. Distillers have a wide range of options to choose from including different cereals or grains, various strains of yeast, the use of different peat and method of peating, the type of stills, the selection of wood for barrels, the size of barrel as well as maturation times and warehousing conditions.

The climate (temperature and humidity levels) in which the whiskies mature, have an extremely important effect on the rate at which the spirit matures. How much evaporation takes place is dependent on the environment it is maturing in. The interaction between the oak and the spirit maturing in it together with the rate of evaporation, impacts the level of alcohol and concentration of flavours of the final spirit.

Whiskies are being produced in many countries, and let’s briefly explore some of those Whiskies.

The Rise of Single Malt in India

Whisky has been distilled in India since the 19^th century. The widely distilled Indian whisky is made from fermented molasses blended with either spirits derived from maize, wheat, rye and barley or with blended Scotch whisky. However, this style has not been recognised by the World Trade organisation as it is molasses based and not cereal based and does not conform with the global definition of whisky.

There is a deep-rooted appreciation for whiskey in India and the palate for whisky in India is aligned with Scotch whiskey.

Indian Single Malt is an exciting space right now and that space is rising fast with the first Indian Single malt Whisky, made from 100% barley that was released in 2004.

There are a few fundamental differences between Indian Single Malt Whisky and Scottish Single Malts.

• The climate in India is significantly diverse from tropical arid to the cool foothills of the Himalayas thus producing a whiskey that is distinctly different from the Scottish blueprint.
• The length of maturation of the whiskies is significantly lower because of the different climate. The length of maturation does not exceed more than 4-5 years.
• Evaporation rates are much higher in India. This means that there is a higher loss of water increasing the strength of the whisky. Additionally, there is a higher level of exchange and extraction between the spirit and the cask.
• The evaporation rate of the maturing whisky, known as ‘Angel’s share’, ranges from 10-15% depending on the climate and region, compared to 2-3% in Scotland.
• The type of barley used is the six- row barley, which has been grown for centuries in India in contrast with the two-row barley used in Scotland by the majority of whiskey distillers. The Indian distillers believe that the 6 -row barley, grown in the northern states of Haryana, Punjab, and Rajasthan imparts a spicy character and an oily texture.
• The use of different types of wood finishing casks like Cherry casks.

In 2025, the Indian Malt Whisky Association (IMWA) was officially launched, establishing standards for Indian single malt whiskies which is based on the Scottish framework with a single difference. That is the distilled strength of the spirit being capped to no more than 60% ABV.

Standout Indian Single Malts

Among the growing number of Indian single malts, a few brands are setting new benchmarks for quality, innovation, and regional character.

Godawan single malt whisky 01- Rich and Round – 46% ABV

Godawan Single Malt Whisky is distilled in Rajasthan and is the state’s first luxury single malt. Rajasthan’s arid, hot, and dry climate accelerates the maturation process, while the scarcity of water adds to the uniqueness of whisky production in the region

Godawan is the name of the Great Indian bustard, a native bird that is home in Rajasthan. A portion of the whisky sales go towards conservation efforts for this endangered species.

Godawan whisky is distilled using a double copper pot still and matured for a minimum of 12 months in Pedro Ximénez (PX) sherry casks. A portion of the whisky is then finished in second-fill ex-bourbon barrels (ASB), which were treated with two Indian botanicals—Rasna and Jatamansi.

The PX sherry casks impart notes of dried red fruit and orange, while the ex-bourbon casks contribute vanilla, cinnamon and baking spices. The botanicals used in the treated casks add a layer of spice and an earthiness, adding to the whisky’s flavours.

Tasting Notes:

Appearance: Medium amber

Nose: Cereal, orange oil, barley grist, herbal spice, glacé cherries, raisins, vanilla, cinnamon, cloves

Palate: Oats, orange, raisins, ginger, vanilla, cinnamon, cloves—rich and full-bodied with elevated flavour intensity

Finish: Long and warming, with lingering notes of oats, orange, raisins, vanilla, and a gentle herbal dryness

McDowells Distiller Batch Single malt – 46% ABV

McDowells Distillery was established over 125 years ago and is known as the pioneer in alcoholic beverages in India. The brand, McDowells named after Angus McDowell, the Scottish businessman, was launched in 1968. McDowells No. 1 Reserve Whisky today, is the world’s highest-selling whisky brand.

The distillery is in Dindori, Nasik, a valley that experiences humidity, hot summers, rain and winter, contributing to a maturation regime that influences the final style of whisky. Nasik is an area that is favoured by viticulturists and is a prominent wine-producing region.

McDowell’s Distiller Batch Single Malt is aged for five years in ex-bourbon and virgin oak casks before being finished in red wine casks, including Cabernet Sauvignon and Shiraz casks. The use of wine casks pays homage to the families that own wineries in Nasik, which is renowned as India’s premier wine-producing region.

The Australian Interpretation

Whisky production in Australia dates to the late 18th century, but the industry underwent a significant transformation around 35 years ago when efforts were made to change the law, allowing small-scale and craft whisky production. This led to the first craft distilling license being issued in 1992, marking the beginning of Australia’s modern whisky renaissance.

Australian whisky regulations require that whisky be made from cereal grains, matured for a minimum of two years, and bottled at no less than 37% ABV.

With over 220 licensed craft distillers in operation in Australia now, the types and styles of whisky being produced are varied, with many drawing their inspiration from the Scotch, Bourbon and the Irish triple distilling models. The types of whiskies being made include Single Malts, Single Grain, Double grain, Blended Grain and Blended Whisky.

Australia’s interpretation of Whisky is robust, innovative and challenges the traditional whisky parameters.

The differences pointed out below contribute to the rate of maturation, different flavours, the concentration of flavour, alcohol, and the texture of the whiskies

• The absence of strict regulations on production methods allows Australian distillers the freedom to experiment and innovate.
• The climate is different in each Australian state where some are warmer than others, some with a greater diurnal and seasonal temperatures, some much cooler (where the use of smaller casks is common) and one that is in a temperate zone where all four seasons can occur in one day!
• The type of grains that go into Australian whiskies range from differently roasted malts; heritage corn; quinoa; wheat, rye, and other native grains giving variation to flavours
• The stills that are used to distil Australian whisky can range from pot stills, column stills; hybrid stills and alembic style stills
• Australian whisky often matures in smaller casks, including those made from native wood, as well as in Apera (sherry) and Tawny (port) casks, adding unique depth and character.
• The use of peat in Australian whisky production differs from state to state depending on the regulations. The type of peat used often gives a softer smoky flavour compared to Scottish peat. How the peat is added to the barley differs from how it is added in Scotland. In Australia, Peat smoke is added later to the moistened already malted barley or grain.
• Many distillers procure wash from breweries. Many Australian distillers source their wash from breweries.
• Most whiskies are released without an age statement.

Starward Two-Fold Double Grain Whisky – 40%ABV

An Australian whisky that won the title of best Australian blend at the World Whiskies Awards is the Two-fold Double Grain Whisky in 2019 from Starward Distillery in Melbourne.

Founded in 2009, Starward Distillery is the largest Australian whisky producer by volume. By using local grains and maturing its whiskies in red wine, fortified wine and ginger beer casks, the distillery creates uniquely distinctive flavors.

Melbourne’s temperate climate can swing from freezing cold to scorching hot within the same day, accelerating the whisky maturation process.

Starward’s Two-Fold Double Grain whisky is a 60-40 blend of column still distilled wheat whisky and a single malt barley double distilled whisky which has been matured in ex American hogshead red wine casks and bottled at 40% ABV.

The casks used have contained either Cabernet sauvignon or Shiraz wine. The wine produced from these grape varietals add a deeper colour and red fruit flavour.

An interesting feature of the maturation regime is that these casks are filled with the new make (the spirit that has come off the stills) when the casks have just released the wine that was maturing in them otherwise known as ‘wet’ casks .“wet,” meaning they’ve just been emptied of wine—enhancing the whisky’s red fruit character.

The wheat lends a toasted cereal and honey flavour which is intertwined with the vanilla, coconut from the oak and layered with red and black fruit flavours from the ex-red wine cask.

Tasting Notes

Appearance: Medium amber with a ruby tinge

Nose: Porridge, grain husk, red cherries, black mulberries, orange oil, vanilla, cinnamon, cloves, and a hint of char

Palate: Smooth and mouth-coating, with flavours of toasted wheat, black cherries, mulberries, orange oil, vanilla, and warm baking spices

Finish: Balanced and persistent, though not overly long—flavours taper gently with a soft, fruity fade

Whipper Snapper Distillery – Perth

A West Australian Whisky distillery that was established in Perth in 2014 by brothers-in-law, Jimmy McKeown and Alistair Malloch. Together, they wanted to celebrate a West Australian whisky because’ they loved whisky and had a dream’.

The idea was to be different by wanting an urban distillery with a focus on corn whiskey and other grains from Western Australia.

The aim was to celebrate the grain profile of the whisky in which the whisky showcases the provenance of the grain by capturing the nuances of the different grain, an aspect that is trickier to craft into the production than the maturation portion of production. These nuances are contributed by the variety of grain and where the grain is grown.

Hence, that is why the provenance and the terroir of the grain mattered to Jimmy and Alistair.

Upshot Red Corn Whisky 43% ABV- Single Barrel (Winner of World’s Best Corn Whisky 2023 at World Whiskies Awards)

This whisky highlights the diverse flavours of Corn. The Red corn used is a rare heirloom variety that is also known as “Jimmy Red (a favourite amongst the southern US moonshiners in the early 1900s). This variety was sourced in 2018 and grown for Whipper Snapper at the Bothkamp family farm in Kununurra (far northern part of Western Australia). The production process and maturation times is no different from the other Upshot whiskies. The mash bill used for the yellow corn and red corn is the same – 80% corn; 10% wheat: 10% malted barley resulting in different profiles for the 2 types of corn. 

Tasting Notes:

Appearance: Medium Amber

Nose: Light inviting aromas of caramel popcorn, grapefruit, baked tarts, dusty vanilla, caramel, cinnamon, and cloves.

Palate: An oily and warming spread on the palate that is mouth-coating with a hint of a drying sensation on the finish. There is a harmonious interplay between the vanilla, caramel popcorn and the grapefruit, baked tarty flavours that carry right through to a lengthy finish.

Finish: Flavours of baked tarts, caramel popcorn and vanilla are persistent.

The Launch of the American Single Malt Whiskey

Whilst India and Australia are leading the charge in the release of Single malt whiskies, there is a new interpretation of Single Malt Whisky that has been introduced to the ever-expanding whisky world- It is the American Single Malt Whiskey.

The USA is best known for Bourbon, Tennessee whisky, Rye whiskey and Corn Whisky and the production of those whiskies is tightly controlled by legislation.

• Bourbon, Tennessee whisky and Rye whiskey must have a minimum of 51% of the grain in the mash bill with Corn Whisky requiring 80%.
• These whiskeys must be distilled in a column still to no more than 80%ABV, be matured in new charred oak barrels.

The climate in the United States is just as diverse as in Australia. Ranging from hot, humid, cold, diurnal climates which influence the rate of maturation and interaction of the maturing spirit. In states like Kentucky, where Bourbon is most distilled, has hot summers and cold winters which accelerate the rate of maturation.

Defining American Single Malt

In response to growing interest, a formal definition for American Single Malt Whiskey has been introduced. To qualify, the whiskey must:

• The use of 100% malted barley
• Distilled at one distillery
• Mash distilled and matured in the US survey
• Matured in a cask not exceeding 700 litres
• Distillation to no more than 80% ABV and bottled at 40% ABV
• Must be aged for a minimum of 2 years

American Single Malt Whiskey differs from the Scottish template and other styles of American whiskey in several key aspects:

• Still flexibility-The distiller is not restricted to using pot stills. The type of still that must be used has not been regulated so the distillers have the freedom to use pot stills, column stills, or hybrid stills- all contributing to the aromatic intensity and character of the distilled spirit.
• Maximum distilled strength-The maximum distilled strength of 80% ABV promotes a low strength new make with pronounced aromas.
• Roasted malts-The use of roasted malts is not regulated hence distillers are free to use different roasts thereby changing the flavour profile of the whiskeys (Although roasted malts have been used by certain distilleries in Scotland).
• Peat use– The use of peat is not restricted.
• Straight labelling-The use of the term “Straight” for an American Single malt whisky that is aged for at least two years.
• Caramel colouring-The addition of Caramel colour is permitted if it is disclosed on the label (not permitted in any other category of whiskey distilled in the United States of America

One of the distilleries that has released American single malt Whiskey is Balcones Distillery based in Texas. Known for bold, expressive whiskies, Balcones embraces the intense Texas climate to create rich, full-bodied spirits with a distinctly American character.

Chinese Whisky

Best known for the traditional spirit Baiju which uses grains like sorghum, rice, corn and wheat, the interpretation of Whisk(e)y produced in China will yet again change the landscape of whisky.

The expanding world of whisky now includes China, which is emerging as a notable whisky-producing country.

A set of guidelines (GB/T 11856.1 – 2025) are set to take effect in February 2026. These guidelines are designed to raise production, innovation, and quality for domestic whisk(e)y thus establishing a national standard.

There are many aspects that are similar to the Scottish template but the key differences in the guidelines are

• Four whisky categories– Including Single Malt, Special Single Malt, Grain, Blended, and Flavoured Whisky
• Flavoured Whisky– Flavoured whisky allows the addition of natural spices and flavouring agents.
• Raw Materials – include Malted barley and mixed grains.
• Exogenous Enzymes – The use of exogenous(external) enzymes is permitted only under special circumstances.
• Wood Chips & Staves – Are permitted to be added to the barrels for grain whisky and must be disclosed on the label
• Distillation Strength – Distillation up to 95%ABV is permitted.
• Sensory Grading – Rigorous sensory and quality standards include categorising Whisky into Premium or Standard, which are based on flavour profiles such as ‘full bodied’ or ‘light and smooth’. These whiskies must meet certain chemical ‘benchmarks’ which include limits on the number of esters, aldehydes, acids, and higher alcohols.
• Grain whisky – must be made in column stills and matured in oak barrels for a minimum of 2 years. If Oak chips were added during maturation, then that inclusion should be indicated on the label.
• Single malt whisky – must be made in pot stills and use of exogenous enzymes is not permitted. The number of distillations may be 2 or 3 and the distillate must mature in oak barrels for a minimum of 3 years to which no oak chips or staves can be added.

YunTuo Single Malt Distillery

YunTuo Single Malt distillery was established by Diageo. ‘Yun’ pays homage to the Yunnan’s rich terroir and ‘tao’ reflecting the bold vision.

The YunTuo distillery is in the elevated highlands of the province of Yunan in an area that is considered Paradise by the locals. These highlands are 2100 mtr above sea level.

There are key aspects that will shape the style and flavour of whisky that is being distilled at YunTuo.

Both the sourcing of local raw materials and use of pristine water from the Cang mountain exerts a quality influence on the mashing and fermentation process.

An aspect that will have a massive influence on the flavour of the new make is the fact that YunTuo is a distillery that is built 2100 metres above sea level. This elevation and high altitude affects the atmospheric pressure. The higher the elevation above sea level, the lower the atmospheric pressure experienced. This low atmospheric pressure results in affecting the pressure, temperature and speed at which distillation takes place.

This low temperature distillation process generates a high level of fruity flavours(esters) like grapefruit, red berries, strawberry, blueberries.

The whiskies will be matured in oak casks in warehouses where the temperature and humidity is carefully monitored. Some of the oak casks used are Ex-Bourbon which diffuses Vanilla, coconut notes; Ex-sherry adding dried fruit flavours and Ex-Yunnan wine casks adding wine-derived flavours.

The depth and multitude of flavours that the YunTuo Single malt whisky will showcase is exciting prospect and one to look forward to.

A World of Whisky Awaits

As whisky continues to evolve beyond its traditional strongholds, a new era of creativity, craftsmanship, and cultural expression is unfolding across the globe. From the bold single malts of India and the innovative cask finishes of Australia, to the emerging identity of American Single Malt and the emerging styles of Chinese whisky, each region brings its own terroir, techniques, and traditions to the glass.

For bartenders, this expanding world of whisky offers not just new flavours to explore, but opportunities to develop unique cocktail offerings.

Whether you’re crafting a classic cocktail or curating a whisky flight, embracing these global expressions will elevate your bar and deepen your guests’ appreciation for this timeless spirit.