Whisky Magazine Issue 133
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Some whisky predictions for 2016
Cold, grey weather and the distant waft of pine needles and two week-old Christmas turkey sandwiches lingers in the air, like a slightly ropey experimental cask of whisky gone horribly wrong. We are then left in a sort of limbo-like state – not quite the end of the year, but not quite ready to face the next.
It is this ‘no-man's land' that I actually really enjoy and actively look forward to, because it gives one a chance to look ahead at the predictions for the new year; where we have come from and where things might well end up by the next batch of tear-inducing festive commercial breaks.
Last year, we saw an increasing interest in grain whisky – notably the entry level, celebrity focused Haig Club and the more connoisseur-led Girvan and Port Dundas expressions of aged Scotch grain whisky – develop a wider appeal. It is a rise which will undoubtedly continue into 2016 , especially from other whisky producing nations in addition to Scotland, and I wouldn't be surprised if this trend begins to branch into slightly more innovative territory.
Grain whisky is a wonderful proposition for whisky drinkers of every persuasion. The light, zesty and creamy development of a young grain (if you haven't tried Bain's Cape Mountain grain whisky from South Africa's James Sedgwick Distillery, or Nikka Coffey Grain from Japan, you're in for a huge treat) works as an outstanding long drink. Opposite to that, seriously aged expressions of grain whisky conjure up a level of co...