At five years old, whisky begins to reveal a more intricate character. The interaction with the cask wood sets off numerous chemical reactions, enriching the spirit with complex flavours and aromas. Although the five-year-old whisky is relatively young, the influence of the oak provides a glimpse into its potential for future maturity.
Switzerland, renowned for its precision in watchmaking, luxury chocolates, and stunning mountainous scenery, is steadily carving out a space for itself in the whisky industry. With its pristine alpine waters and diverse climatic conditions, Swiss whiskies are making a name for themselves on the global stage.
Interestingly, Swiss law from 1885 to 1999 prioritised the use of grains for food rather than for spirit production. The eventual relaxation of these restrictions kick-started a revival in whisky distillation. Known for their high standards and meticulous attention to detail, Swiss whiskies are crafted from pure mountain waters and authentic local grains. The varied landscapes, from frosty mountain tops to lush valleys, lend unique characteristics to each bottle of whisky. Distilleries such as Langatun and Säntis Malt epitomise the progress and skill in Swiss distillation practices.
Swiss whisky production reflects the country’s flair for innovation, embracing a variety of grains, innovative cask finishes, and modern maturation methods. This approach has resulted in a wide-ranging selection of five-year-old whiskies, each bearing the hallmark of Swiss craftsmanship. As Switzerland’s whisky story continues to unfold, their dedication to unparalleled quality and innovation promises an intriguing path forward in the international whisky landscape.