Whisky is being distilled in continents all over the world, but what do we mean when we say “World Whisky”? The term is used as a catch-all for the growing production of whiskies outside of the major markets of Scotland, Ireland, Canada, Japan, and the U.S.

In this talk, whisky writer and consultant Susannah Skiver Barton, explains the recent evolution of the whisky category as it expands across the globe. She dives into the various styles and techniques used for distillation in up-and-coming whisky markets, as well as the current consumer trends driving the category there.
“A decade ago there were maybe five world whisky brands that you could find in a city like New York, maybe not in many other markets,” says Skiver Barton. “So this is very, very new phenomenon that’s been, I think, explosive in a short amount of time.”