The Heart Cut’s Ones to Watch: Whisky Trends for 2025

As whisky enthusiasts first and curators at The Heart Cut, we’re constantly on the lookout for new distilleries to partner with and have our ears to the ground with trends that are reshaping the whisky landscape.

Read on to discover why we think these trends are ones to watch, what makes them so exciting, and our top whiskies within each to try.

AMERICAN SINGLE MALT

American Single Malt is in the spotlight, and for good reason. With its official category status recently established, distilleries are no longer confined to traditional interpretations of single malt; instead, they are redefining what it means through bold innovation and regional flair.

First time coming across American Single Malt? Just like their Scottish counterparts, there are some rules that define what an American Single Malt is - and these stipulate that the whiskey must be made from 100% malted barley, distilled at one distillery in the USA, and matured in oak casks. However, what’s not specified, such as the type of oak or length of maturation, leaves room for innovation. This balance of tradition and creativity is what makes American Single Malt so thrilling.

The category has seen explosive growth, with a 34% increase in volume and a 57% jump in retail value between 2019 and 2023, according to IWSR data. Compared to Bourbon’s growth of 9% in volume and 21% in value over the same period, American Single Malt is clearly carving out its niche with some bigger players such as Jack Daniels and Woodford Reserve also bringing their interpretation of American Single Malt on the market, as well as the craft distilleries.

You’ll notice that a lot of American Single Malt distilleries are also based in the Pacific Northwest. Why? Because this is one of the most fertile areas for Barley growing in the USA - meaning there’s an abundance of barley straight from the field for distillers to work with.

Curious? These are our faves: 

THE GROWTH OF JAPANESE CRAFT WHISKY

Once dominated by household names like Nikka and Suntory, Japanese whisky is now experiencing a surge in craft production. The number of distilleries in Japan has grown from seven in 2007 to over seventy today, heralding a new era of fresh faces, passion, regionality and innovation.

Regionality is emerging as a defining characteristic, with Japan’s varied climates - from the subarctic north of Hokkaido to the subtropical south of Kyushu - influencing the style and maturation of whiskies. We wouldn’t be surprised if, before long, we see multiple distilleries from the same region play on this and collectively create a regional style. This also influences maturation rates, with whisky from the Japanese Alps (such as those from Mars Shinshu Distillery) maturing at a slower but more refined rate than whiskies in the South (such as Kanosuke).

Craft producers are also bringing fresh perspectives while respecting traditional techniques. A perfect example is Kanosuke Distillery, founded by fourth-generation shōchū maker Yoshitsugu Komasa-san. By integrating shōchū techniques, such as using ex-shōchū casks and stainless steel vacuum stills, Kanosuke produces whiskies with unique profiles that honour its heritage while breaking new ground.

Ones to check out: 

Nordic Whisky Innovations 

The Nordics are proving that whisky can thrive in unexpected places. With around 43 distilleries across Denmark, Norway, Sweden, Finland, and beyond, this region combines engineering brilliance, local ingredients, and a deep passion for whisky to create exceptional spirits.

Nordic distillers often draw inspiration from the New Nordic food movement, emphasizing local grains and a connection to the land. For example, Finland’s Kyrö Distillery uses 100% malted rye in its spirits, reflecting the country’s culinary traditions. Swedish distillery Mackmyra utilizes a 37-meter-tall vertical distillery - a technical marvel that enlists gravity to help with production, while Stauning Distillery on the West Coast of Denmark employs custom-built equipment and innovative techniques to craft whisky that’s unmistakably Nordic. Founded by 9 friends, 4 of whom were architects, the distillery stands otherworldly yet strangely fitting on the rugged Nordic Coastline, surrounded by barley fields. 

Another one to watch is Thy distillery, also on the West Coast of Denmark but further up, on the Gyrup family estate. Their Single Estate Organic Whisky is made using grains from their own fields - not just barley and rye, but also spelt and heritage grains that they bought back to life from kernels from the Nordic Seed Bank.

Ones to check out: 

The Rise of Regional Smoke 

Smoky whisky has long been associated with Islay, but distilleries worldwide are now redefining what smoky whisky can be by using locally sourced materials. This trend celebrates regional resources and terroir, creating flavours as diverse as the landscapes they come from.

As you know, the smoky character of whisky usually comes from the third stage of malting - when the grain is dried in a kiln to halt the germination process. The kiln can be fired indirectly - producing no additional flavours - but if you put something that gives off a smoke on the fire the damp grain will absorb this note. Similar to when you sit next to a campfire with slightly damp clothing - you come away with EVERYTHING smelling of campfire. Traditionally peat is employed, giving the whisky an iconic ‘peat reak’ smoky character, but now we’re seeing distilleries across the world use kiln fuel that makes SENSE to their provenance. 

This is a tale of two sides - wood, and others.

On the wood side, Denmark’s Thy Distillery uses beechwood, New Zealand’s Thomson Distillery incorporates manuka wood smoke, Colkegan Single Malt from Santa Fe Spirits uses Mesquite Wood, and Sonoma Valley Distillery in California has a delicious Cherrywood smoked Bourbon.

On the more unusual side, yet still showcasing provenance, Flóki Distillery in Iceland use the age-old tradition of using Sheep Dung on the kiln, and Ondjaba Whisky from Namibia uses sun-dried elephant dung. We can’t speak to the flavour of these as we haven’t tried them…yet…but it's definitely resourceful, characterful and expands the possibilities of smoky whisky beyond the traditional.

Ones to check out: 

Whisky in 2025 is all about pushing boundaries and embracing storytelling. From the innovation of American Single Malt to the regional diversity of Japanese and Nordic whiskies, and the creative use of local resources in smoky expressions, these trends showcase a world of whisky that’s more diverse and exciting than ever. Whether you’re a seasoned enthusiast or new to the whisky scene, there’s never been a better time to explore what’s out there. 

Cheers to what’s next! 🥃