As the industry embraces new sources of energy, the big question remains, will new green technology change the whiskies of the future? ‘Still Game’, an interactive tasting game which forms part of the 2025 Spirit of Speyside Whisky Festival, aims to find out.
Hosted by acclaimed drinks writer Kristiane Sherry on Friday 2nd May, guests can sample a range of malts, from traditionally produced to zero-carbon, to decide if sustainability shapes flavour.
This unique tasting is a joint event between two sustainable distillery specialists at Briggs of Burton and Organic Architects. Both are advocates for change within the whisky industry, pushing for greener spirit production.
Gareth Roberts, Founder and Consultant at Organic Architects, said:
“We’re really looking forward to presenting and tasting extraordinary spirits which are redefining the future of the industry. Whisky is a very traditional product and there can be nervousness about the impact that advances in energy efficient production will have on flavour. This event is a unique chance for whisky lovers to find out for themselves what the whiskies of the future might taste like. We’ll be tasting and talking about these new drams and exploring the impact of new greener distilling methods first hand.”
Scott Davies, Head of Marketing at Briggs of Burton, said:
“Distilleries are exploring sustainable innovations to meet their decarbonisation ambition, so the BRIGGS team are pushing technology such as Mechanical Vapour Recompression (MVR) through BRIGGS ThermoDrive to reduce the carbon footprint of whisky-making. We’re looking forward to testing consumers taste buds. Having been a sponsor of the Spirit of Speyside Whisky Festival for many years, we’re looking forward to discussing how sustainable innovations are transforming the industry and the implications for the whiskies of the future.”
Having hosted numerous whisky tastings and written for many of the most reputable drinks publications, event host Kristiane Sherry is eager to showcase what could be the future of whisky.
“There’s so much work going on in Scotch right now to reduce the environmental impact of the whiskies we know and love. The question on the taste buds of many whisky lovers has been ‘will this impact the flavour and aroma profiles?’. I’m thrilled to be working with Briggs or Burton and Organic Architects to dig into this perceived dilemma through the best medium of all: tasting. It’s clear that if we want to savour whisky for years to come there needs to be significant progress when it comes to sustainability – and I’m delighted to explore what this might look like at Spirit of Speyside this May.”
For more information about the event at the Craigellachie Hotel and to book tickets, visit:
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