I’ve been in the whisky biz now for more than a decade, and because of that, I like to think I’m pretty clued up when it comes to trends and preferences. One thing I have been seeing more and more lately, is a growing interest in new make spirit.

In the very early days of our whisky adventures, we’re talking pre-GreatDrams here, not a great deal was known about new make spirit outside of the spirits industry. To be honest, not much has changed. There are a lot of myths and misconceptions surrounding new make spirit, which, in my opinion, is massively underappreciated. The good news, as I said before, is the fact that more people are talking about it and gradually beginning to see its potential.

Never one to shy away from a growing whisky trend, I thought for today’s blog I’d do a little more digging and look at new make spirit in more detail, so you can see just how valuable it can be.

What Exactly is New Make Spirit?

First off, before I go any further, I should probably tell you exactly what new make spirit is.

Very simply put, new make spirit is pre-whisky. It’s the liquid that becomes whisky after being stored in oak barrels for at least 3 years.

When whisky comes off the still following distillation, it is a clear, colourless liquid that’s very high in alcohol, usually around 68% – 70% ABV. Following distillation, the new make spirit is then stored in oak barrels and left to age and mature. It’s here where it begins its transformation in whisky.

The term ‘new make’ is largely associated with Scotch, as Stateside, they call it ‘moonshine’, ‘hooch’, ‘white lightning’ (not the awful cider we used to get drunk on as teenagers on Friday nights) or even ‘white dog’ in some parts of the country. In Ireland, some distilleries will refer to it as ‘new make’ whereas others call it ‘poitin’, though there are some subtle differences.

What Does New Make Spirit Taste Like?

Once distillation is complete, after the liquid leaves the still it may look just like water. Take it from me, though, it certainly doesn’t taste like it.

New make spirit is very high in alcohol, yet contrary to popular belief, it doesn’t taste of pure ethanol. Don’t get me wrong, a sip would definitely put hairs on your chest, but it wouldn’t leave you feeling like you’d taken a shot of molten lava either.

Much of whisky’s final flavour, notes, and characteristics are taken on in the cask. Like I keep saying, it’s where that old oak wisdom comes from, as the casks help to impart not only flavour and aromas, but also colour, and even mouthfeel as well.

So, does this mean that new make spirit tastes like pure alcohol and nothing else? Absolutely not.

During distillation, new make spirit can actually take on a variety of different flavours. It can leave the still tasting floral, fruity, and even spicy. Also, let’s not forget that, with peated whisky, the spirit gets that smoky peat flavour from the malted grains which have been dried and malted with the help of burning peat. That means that the new make spirit will leave the still already possessing many of the earthy, smoky, medicinal notes you’d come to expect from a peated dram, and that’s before it even enters the casks.

Why is New Make Spirit Taking Off?

Despite new make spirit having some flavour to it, it’s still light years away from the whisky we all know and love. Despite this, more and more distilleries are now selling new make spirit. Why?

Well, there are actually plenty of reasons. To begin with, if distilleries believe there’s a market for their new make, it means that they get to sell some spirit as soon as it comes off the still. As you know, before whisky can legally be sold as Scotch, it needs to have aged in oak barrels for at least 3 years. That means that distilleries need to wait at least 3 years before they can sell their whisky.

With new make spirit, there is no legal maturation period required, so they can sell it straight away and get a quick cash injection, which they can put back into their business. It means that they can get an income while they wait for their prime whisky stock to age and mature over the course of several years.

Another reason why it’s becoming more popular is because it allows independent bottlers such as ourselves, along with craft distilleries, and whisky enthusiasts to learn more about a whisky’s “genetics” and do their own thing with it. It allows for more creativity and experimentation, as they can take it and get inventive with the aging process, using a selection of different casks and maturation methods.

I also believe that new make spirit is important because it helps expand the whisky business. Imagine experimenting by buying a small amount of new make from an established distillery, aging it in a cask not commonly used in whisky making, and sampling it three years later, only to discover that it tastes like pure heaven in a bottle?

Now you can recreate this process on a much larger scale and produce larger amounts of a truly exceptional dram. More delicious, premium-quality whisky on the market has to be a good thing, right? I certainly think so, and I’m sure you feel the same.

If you’d like to learn more about your favourite whiskies, or simply treat yourself to a dram or two in the process, make sure you head on over to GreatDrams.com and take a look at the diverse selection of unique whiskies we currently have in stock.

With an impressive selection of limited-edition, rare, and award-winning whisky, as well as heaps of whisky info on our blog, it’s the perfect spot for any whisky lovers out there.