Beverage Dynamics July-August 2020 | Page 21

7 Whisk ( e ) y Trends in 2020

LEADING BRANDS OF IRISH & OTHER WHISKEY , 2014-2019
( Thousands 9-Liter Cases )
Year Over
Brand
Supplier
2014
2015
2016
2017
2018
2019
% CHG
Jameson
Pernod Ricard USA
2,015
2,436
2,833
3,182
3,489
3,716
6.5 %
Tullamore Dew
William Grant & Sons
142
178
207
236
283
300
6.0 %
Bushmills
Proximo Spirits
185
189
197
208
220
243
10.5 %
Proper No . Twelve
Proximo Spirits
41
128
212.2 %
Paddy Irish Whiskey
Sazerac Company
33
43
50
58
59
63
6.8 %
Redbreast Irish Whiskey
Pernod Ricard USA
19
23
23
24
33
39
18.2 %
2 Gingers
Beam Suntory
54
45
39
37
38
39
2.6 %
Concannon
Sazerac Company
27
28
29
30
31
34
9.7 %
John Power
Pernod Ricard USA
28
27
26
26
24
25
4.2 %
Black Bush
Proximo Spirits
10
11
12
13
14
15
7.1 %
Japanese Whiskey ** Suntory Whisky Toki
Beam Suntory
--
--
22
37
54
60
11.1 %
Nikka
Hotaling & Co .
10
20
30
54
56
60
7.1 %
Hibiki Japanese Harmony
Beam Suntory
5
11
23
26
28
30
7.1 %
Yamazaki 12Y
Beam Suntory
5
9
10
11
11
12
9.1 %
Hakushu 12Y
Beam Suntory
3
5
6
4
3
3
0.0 %
Hibiki Whisky 17Y
Beam Suntory
0
1
1
1
1
1
0.0 %
Hakushu 18Y
Beam Suntory
0
0
0
0
0
0
-0.6%
Hibiki Whisky 21Y
Beam Suntory
0
0
0
0
0
0
-0.4%
Hibiki Whisky 12Y
Beam Suntory
3
6
3
0
0
0
-4.3%
Total Leading Brands
2,580
3,073
3,556
3,991
4,432
4,819
8.7 %
Others
69
55
68
75
40
47
17.4 %
Total Irish & Other Whiskey
2,649
3,128
3,624
4,066
4,472
4,866
8.8 %
(*) Volume includes Connemara , Greenore , Tyrconnell . (**) Due to overwhelming demand , supply shortages impacting availabilty for consumption particularly for products older than 12 years old
soils will affect the makeup of the grain . This is very impactful on how flavor profiles are created .”
Some writers and other industry professionals have argued against whiskey terroir . Their counterpoint includes the belief that terroir is lost when the original grains go through such an extensive , dramatic manufacturing process as distilling .
“ Think about it . You ’ re putting ‘ of the earth ’ into a fermented stew , which is then heated with catalytic effect in a pressurized , closed environment made of metal copper , and then distilled and taken apart in cuts and finally put into a barrel ,” says Robin Robinson , longtime whiskey writer , consultant and former brand ambassador for Compass Box Whisky Company . ( Robinson recently published on this subject as part of his new book , The Complete Whiskey Course .) “ I don ’ t see how there can be any ‘ of the earth ’ left . As soon as you light the fire under the pot , that ’ s the end of terroir .”
Still , a growing number of whiskey-makers say it ’ s possible to capture the unique flavor of a region in the bottle .
“ Our work with local farmers , maltsters , cooperages , and breweries allows us to celebrate every part of the Pacific Northwest culture and agriculture ,” says Chris Riesbeck , global commercial director for Westland Distillery , a leading producer behind the terroir movement . “ We treat raw materials with the respect they have always deserved but rarely received . When you buy a bottle of Westland you aren ’ t just appreciating the work being done by our production team . You are engaging , supporting , and promoting an entire community built around the provenance of our region .” BD
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