The World Whiskey Society is releasing a new 20-year-old bottle of whisky that is aiming to compete with the highly sought-after Pappy Van Winkle. This move comes as the global whisky industry experiences growth and exploration of new production methods, particularly in China.
World Whiskey Society’s New 20-Year-Old Bottle Is Aiming for Pappy Van Winkle’s Crowncausing further disruption under the second Trump administration. But there are those who are feeling bullish about the future of whisky in a global sense, and they are exploring some interesting alternative avenues of production.
Case in point is the French family-ownedWorld Whiskey Society’s New 20-Year-Old Bottle Is Aiming for Pappy Van Winkle’s CrownOf course, Camus isn’t the only foreign drinks company getting in on the Chinese whisky game. As we’ve reported before, bothare opening distilleries there, and there are smaller independent producers like Nine Rivers Distillery making single malt in the country as well. According to a recent story that ran at the website, Camus opened the new $30 million Guqi Distillery in partnership with Gujinggong, which is the fourth largest baiju brand in the world. If you’re unfamiliar with that term, baiju, the most popular spirit in China, is a clear alcohol made from fermented sorghum that is sometimes very high proof and typically downed in shot form. The Guqi Distillery will make two types of whisky: “premium single malts featuring ‘intense aromatic profiles’ and herbal whiskies infused with traditional Chinese herbs,” the Spirits Business reports. Production at the facility will draw from both Chinese and European techniques, including baiju-style fermentation, French Cognac blending and distillation methods, and Scottish-influenced cooperage and barrel maintenance.”“At Guqi, we believe that greatness comes from drawing inspiration across time and cultures,” Ryan Camus, general manager of Guqi Distillery, told the website. “Through the combination of ancient Chinese wisdom and modern Western techniques, we are reimagining what is possible in whisky.” He went on to note that he believes that the terroir of the Bozhou region where the distillery is located has favorable attributes like “mineral-rich, naturally alkaline” water and significant seasonal shifts in climate. The latter will allow the whisky to mature faster in oak, similar toIt will be some time before we get to taste any of the whisky coming out of Camus’s new distillery, or any of the other major operations producing malt whisky in China. But we will keep you updated about the progress of these new distilleries and how they weather what looks like a fairly unstable market over the next few years.Flicker is currently Robb Report's whiskey critic, writing a weekly review of the most newsworthy releases around. He is a freelance writer covering the spirits industry whose work has appeared in…World Whiskey Society’s New 20-Year-Old Bottle Is Aiming for Pappy Van Winkle’s CrownWorld Whiskey Society’s New 20-Year-Old Bottle Is Aiming for Pappy Van Winkle’s CrownHow to Make a French 75, the Gin Cocktail That’s Even Better With Real Champagne
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