Whisky, long thought to belong to the misty glens of Scotland, sunbaked frontiers of America or the zen mountains of Japan, is being remade in places that rewrite the rules. The traditional whisky map is comforting in its certainties and brings a predictability that connoisseurs prize: Scotland’s malted barley and peat; Ireland’s triple distillation and Tennessee’s charcoal mellowing.
By contrast, casks of maturing New World whisky lay idle in conditions previously unheard of in the whisky world. Imagine subtropical warehouses where casks breathe faster, urban labs that ferment local rice, and in converted saunas where rye becomes a national manifesto. New World whisky distilleries treat whisky as carte blanche, operating with more latitude and freeing them to experiment and also to fail forward. Mash bills vary, climates accelerate maturation, and cask experimentation is the norm rather than a curiosity.
For purists who reject this notion, rest assured, this is not a rebellion against tradition but instead a revival that honours craft while stretching its vocabulary of possibilities. Those who consider classic Old World names familiar cousins will find New World whiskies, including the three in this feature, to be strangers they will come to appreciate and eventually befriend.
In Southeast Asia, what began as a meadery has become Singapore’s most ambitious craft distillery. Rachelle The Rabbit Distillery (RTR) dabbles in regional memory and transforms familiar flavours of Thai hom mali and gula melaka (palm sugar) into spirits that read local and contemporary. “Our journey has been guided by a spirit of curiosity, creativity and a deep respect for culture from the very beginning. Whether we were making our first batches of mead or now creating rice-based whiskeys, one thing has remained constant: our desire to bottle Singapore and Southeast Asia’s culture and flavours,” explained Simon Zhao, founder and master distiller of Rachelle The Rabbit Distillery. Each creation here is less of a provocation and more of a study of reinterpretation, with tradition serving as its platform. As it celebrates its 10th anniversary this year, Rachelle The Rabbit Distillery reaffirms its commitment with a rebrand (formerly known as Compendium Spirits) and the opening of a new distilling facility.
Taiwanese distiller Kavalan’s origin is equal parts ambition and a leap of faith. Founded by the Lee father-and-son duo of the King Car Group, their ambition was to prove a simple thesis: world-class single malt whiskies can be made in Taiwan. “What began as a dream to create a single malt for Taiwan has since evolved into a world-renowned distillery, winning global recognition and pushing the boundaries of what a ‘New World whisky’ can be,” shares Kavalan brand ambassador and global PR officer, Kaitlyn Tsai. Taiwan’s subtropical climate, once deemed an obstacle for whisky maturation, has become Kavalan’s advantage when paired with their innovative and science-led approaches. “Kavalan’s success and growth are rooted in Taiwan’s unique climate, integration of advanced technology, meticulous cask selection, and a deep commitment to excellence,” Tsai adds. The result is engineered consistency and a lineup of award-winning whiskies such as the Kavalan Solist Manzanilla Sherry Single Cask Strength Single Malt Whisky, which was awarded gold medal at last year’s International Wine & Spirit Competition (IWSC).
Further north towards the Baltic Sea in Finland, the idea of starting Kyrö Distillery was conceived by five friends, Miika Lipiäinen, Mikko Koskinen, Kalle Valkonen, Miko Heinilä, and Jouni Ritola. While drinking American rye whiskey in the sauna (an aspect deeply ingrained in Finland’s national identity), the quintet wondered why no one in Finland, where rye is integral to culture and cuisine, was making rye whisky. It was there in the wood-lined, heated room where Kyrö Distillery was born. Despite rye’s notoriety in whisky making, they embarked on a journey to create world-class spirits with 100% Finnish rye, another integral component of Finnish culture and cuisine. After their moonshine received positive feedback at a London Whisky Show, Kyrö went into production, and a three-year wait ensued. Amid the interim, Kyrö Distillery launched Kyrö Gin (awarded IWSC 2016 silver medal) to sustain themselves. The year 2019 was a milestone for the Finnish distillery, as Kyrö Malt Whisky was finally bottled and awarded the IWSC 2020 Gold Outstanding Medal. Since then, Kyrö Distillery has incorporated various Finnish cultural elements into its whiskies, such as sauna maturation and Finnish peat- and alder-smoked rye.
While these three distilleries represent a fraction of New World distilleries, they collectively expand whisky’s vocabulary through cultural storytelling and rigorous, technically sound experiments. Their appeal is universal, spanning connoisseurs and younger generations who seek novelty and provenance. These New World whiskies are not merely alternatives, but invitations to taste the region, climate and culture in every dram.
Kavalan Brand Ambassador and Global PR Officer, Kaitlyn Tsai
Kavalan was founded with a bold vision to bring single malt whisky to Taiwan. In what ways has the distillery evolved beyond that original dream?
Kaitlyn Tsai: Kavalan Distillery is a true embodiment of an entrepreneur’s dream. The Lee father and son, passionate about both whisky and classical music, brought this dream to life. Mr. Tien-Tsai Lee, founder of the King Car Group, had long aspired to craft a Taiwanese single malt whisky. However, it wasn’t until 2002, when Taiwan joined the World Trade Organisation, that his vision became feasible. The distillery was completed in a recordbreaking nine months, and the first drop of new make spirits rolled out ofour stills in March 2006. It was a deeply emotional and historic moment, not only for Kavalan but also for Taiwan as a whisky-producing nation. Our founders were undeterred by the many challenges. At the time, few believed whisky could be successfully produced in Taiwan. The country lacked relevant experience, and its subtropical climate, with its intense humidity and temperature variations, was unlike any traditional whisky producing region. Yet, through bold innovation and scientific precision, Kavalan reimagined the art of whisky-making to suit Taiwan’s unique environment. What began as a dream to create a single malt for Taiwan has since evolved into a world-renowned distillery, winning global recognition and pushing the boundaries of what a “New World whisky” can be.
Many whisky lovers are fascinated by how Taiwan’s subtropical climate affects maturation. Is it a challenge or an advantage?
K: The most challenging aspects of our production process were controlling the temperature during fermentation and identifying the precise cut points during distillation. Before discovering the optimal formula, we encountered numerous setbacks. Our only path forward was through relentless trial and error, always using the finest oak casks and never compromising on quality at any stage. Traditional new-make spirits typically contain both desirable and undesirable elements after distillation. In colder climates, long-term ageing allows the negative elements to dissipate while the positive ones evolve. However, in Taiwan’s subtropical climate, maturation happens three to four times faster, making extended ageing much more challenging to control. To address this, the Kavalan team decided to eliminate the undesirable elements from the new make spirits before they ever entered the cask. This ensures that only the finest characteristics remain to mature, resulting in high-quality whisky despite its shorter ageing periods. At Kavalan, we have always pursued a distinctive whisky profile: one that is free of impurities, yet full-bodied, rich, and aromatic. These qualities are often seen as contradictory in most whiskies, but Kavalan achieves both. As international judges have noted, our whiskies offer a smooth, velvety mouthfeel with pronounced tropical fruit aromas, a hallmark of both Kavalan and Taiwanese whisky.
Your whiskies are renowned for tropical richness and cask experimentation. What does innovation look like today at Kavalan?
K: One of our standout innovations is used for the Kavalan Solist Vinho Barrique, which was named the “World’s Best Single Malt Whisky” in 2015. For this expression, we sourced wine casks from around the globe and applied the STR (shaving, toasting and recharring) treatment to ensure consistency and quality. The casks are carefully shaved to remove undesirable wine flavours and acidic compounds, then toasted and recharred to draw out fruity vanilla notes from both the spirits and the wood. This treatment allows the wine casks to impart elegant layers of caramel, chocolate, and a delicate, complex fruitiness. Our Solist range represents single cask strength whiskies, each performing solo in the warehouse. These expressions are drawn from first-fill casks and are bottled without colouring, chill-filtration, or dilution, delivering whisky in its purest form. We’ve also expanded our sherry cask portfolio to include seven distinct styles, from Fino and Manzanilla to Oloroso and Pedro Ximénez.
Kavalan surprised the whisky world by beating traditional houses in blind tastings. How do you stay ahead without chasing awards?
K: At Kavalan, quality always comes first. Our chairman, Mr Yu-Ting Lee, often reminds us that while winning awards is something to be proud of, we should only celebrate for one day. We must stay focused on constantly improving. Kavalan’s success and growth are rooted in the integration of advanced technology, Taiwan’s unique climate, our meticulous cask selection, and a deep commitment to excellence. Technology allows us to maintain consistency across every batch of new-make spirits. Through careful cask selection, we achieve depth and complexity, but above all, it is our passion that drives us to innovate and craft world-class whisky.
What does “New World Whisky” mean to you, and how is Kavalan shaping that conversation?
K: To us, “New World whisky” means breaking free from tradition and showcasing innovation, local terroir, and diversity. Kavalan has helped lead this movement by proving that world-class whisky can come from Taiwan, where our warm, humid climate and pristine water create a uniquely fruity and rich style. We’re meeting curious, open-minded drinkers who want to explore the stories behind New World labels — this openness is driving growth and innovation, and we’re proud to be shaping that conversation around the world.
As you expand, how do you scale production without losing identity and craft?
K: We’ve emphasised research and innovation to refine our whisky. From the start, we established a dedicated lab focused on advancing quality and flavour. Recognising the importance of technology, we’ve invested in equipment such as GC-MS and HPLC. For our Solist range, which involves no blending, we carefully analyse and evaluate each cask through both chemical analysis and sensory assessment. Once a cask reaches the desired profile, we hand-select and bottle it directly. This balance between innovation and tradition is how we continue to grow while staying true to who we are.
What excites you most about the future of Kavalan and whisky in Asia?
K: We’re excited to continue expanding our global presence with new releases, ongoing cask experiments, and a growing gin portfolio. Our Peatist Series has launched in Taiwan and will soon be available in more markets. More broadly, we’re proud to be part of the growing recognition of Asian whisky. From Japan to Taiwan and beyond, distilleries across Asia are being celebrated for their unique styles and craftsmanship. We believe this diversity and innovation will continue to shape the future of whisky in exciting ways.
Rachelle The Rabbit Distillery Founder & Master Distiller, Simon Zhao
Rachelle The Rabbit Distillery (RTR) Began as a meadery before becoming Singapore’s most dynamic craft distillery. What’s been the throughline in your evolution?
Simon Zhao: From the beginning, our journey has been guided by a spirit of curiosity, creativity and a deep respect for culture. Whether we were making our first batches of mead or now creating rice-based whiskeys and playful spirits like Coju (Coconut Soju) under our sub-brand Coju Bunnies, one thing has remained constant: our desire to bottle the culture and flavours of Singapore and Southeast Asia. Every product we create is our way of sharing the richness of this region with more people — through the ingredients we use, the stories we tell, or the communities we celebrate. We do not just distil spirits; we distil a sense of place.
You champion local ingredients such as Jasmine hom Mali rice and gula melaka. How do these elements shape your whisky philosophy?
S: Using local ingredients is not just about flavour, it’s about identity. These are everyday Southeast Asian flavours, and by bringing them into whiskey, we create something both new and familiar. For us, Thai jasmine rice gives a soft floral character and gentle sweetness that feels uniquely Asian. This does not mean we reject malt whiskey; it’s a focus for our future. After years of research and development, we’re exploring how tropical ageing can shape bold, distinctive whiskies that reflect our climate and character.
Your rice-based whisky defies expectations. What does this say about tradition and reimagining it?
S: Tradition is something to be inherited, reinterpreted and evolved. We respect classic whiskey-making methods, but we believe they can be adapted to reflect the culture, ingredients and identity of our region. Using rice as our base is one way we do that. Rice is a staple across Asia — comforting and culturally familiar, yet rarely used in whisky. By combining it with traditional techniques, we create a style that feels uniquely Southeast Asian while remaining true to the global craft of whiskey. We are not here to reject tradition, but to expand it.
You collaborated with Yomatsuri on a Japanese–Singaporean single malt. What inspired that cross cultural project?
S: This collaboration grew from a shared belief that tradition is a foundation, not a boundary. Yomatsuri brings the precision of Japanese whisky-making, while we contribute the bold spirit of Singapore and Southeast Asia. The story began with Arima Nishiki, a historic Japanese brewery founded in 1888. In 2023, the fourth-generation brewer, Mr Ohashi, entrusted his legacy to Rachelle The Rabbit Distillery. What united us was a commitment to natural ingredients and a balance of tradition and innovation. Our first release, ARIMAKIN’s Yomatsuri Whisky, honours heritage while looking forward — reflecting the spirit of the New World movement, one that welcomes crosscultural dialogue and a broader definition of what whiskey can be.
In a region not traditionally known for whisky, how do you educate drinkers and challenge perceptions?
S: Singapore may not be known for whisky, but it’s a market full of openminded, curious drinkers who are willing to try something new. That gives us space to explore and innovate. We’re not trying to challenge global perceptions, but to offer an alternative — a different expression of what whiskey can be through the lens of Southeast Asia. When it comes to education, we share what we are doing and why. People who connect with the idea, and more importantly, who enjoy the taste, often come back. It’s no longer about right or wrong, with younger drinkers especially. It’s about what feels good, what excites and what’s real.
RTR’s vision is to make world-class Southeast Asian craft spirits. What steps are you taking to achieve this?
S: To create world-class spirits, we’ve moved into a new distillery at 6 Chin Bee Crescent — the largest in Singapore — which gives us greater production and ageing capacity. We stay true to our roots using regional ingredients like jasmine rice, gula melaka and wildflower honey. We also work with experts, such as Kenji Hariu, a Japanese whisky consultant, to refine ageing techniques and elevate both our rice and malt whiskies. With a strong production base, expert input and international recognition, we believe we are on the right path.
What does the future of RTR and Southeast Asian whisky look like to you?
S: We aim to build a recognisable, world-class profile for Southeast Asian spirits by staying experimental yet rigorous: scaling up with infrastructure, deepening R&D, nurturing cross-cultural collaborations and continuing to tell the story of our region through flavour. The hope is that rice and local botanicals will come to be seen not as curiosities but as legitimate expressions of whisky’s rich, evolving tapestry.
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