Welsh whisky is a story of difference and entrepreneurship, of great opportunities and challenges. While consumers have an idea of what to expect from Scotch and Irish, it is not the same for Welsh whisky.
When asked if people truly understand Welsh whisky, Penderyn’s chief executive Stephen Davies responded, “Not really. Not as a category. Penderyn is known for a style that is lighter [and] fruitier, but it is niche knowledge.”
This burgeoning industry is working towards greater recognition, though. Led by Penderyn and Aber Falls, Welsh distillers joined forces to create the Welsh Whisky Organisation, and after exhaustive discussions and public consultation the organisation applied for a geographical indication (GI) of ‘Single Malt Welsh Whisky’ (or ‘Wisgi Cymreig Brag Sengl’ in Welsh) in August 2021. If it secures approval from the Department for Environment, Food and Rural Affairs, the GI will be enshrined in law.
The application states that Welsh whisky must be made from Welsh water and must be distilled, matured (for a minimum of three years) and bottled in Wales. The document also specifies that single malt Welsh whisky possesses a “lightness of character” akin to other New World whiskies. Distillation style and high cut points are key to reaching this lighter character for all Welsh distilleries. The evolution of this style is entwined with
