Whisky

Spanish whisky has a growing presence across the country, with producers in different regions, including Segovia, the Basque Country, and beyond. Much of the new Spanish whisky is malt whisky, with distillers combining traditional whisky-making techniques with local ingredients and regional influences to create distinctive expressions.

Copper pot stills are commonly used by Spanish whisky producers, while individual distilleries experiment with different grains, local ingredients, and aging methods. In the Basque Country, some producers have drawn inspiration from the Scottish Highlands, using heather roots in place of peat to create a distinctive green smokiness. Across Spain, aging in Iberian oak and other locally sourced casks adds another layer of regional character to this emerging category.