As whisky shakes off outdated perceptions about who drinks it, younger consumers are revolutionising the category.

Gen Z is imbibing less than previous generations and when they do indulge it’s often with a long drink. And one of their favourites is the whisky highball.

Mixed with a standard proportion of three parts water to one part whisky, the highball is intended to be a substitute for beer and companion to food. While the drink originated in the United States in the 1800s, it was elevated to an art form in Japan about 60 years ago, with icy cold temperature and high carbonation levels being regarded as being vitally important by Japanese bartenders.

In recent years passion for the drink has gone global, broadening the appeal of whisky among younger demographics and those who had previously considered the spirit as one to be sipped neat.

Glengoyne Global Brand Ambassador Gordon Dundas (above) visited Australia earlier this month to guide guests at Melbourne’s acclaimed Cutler restaurant through an evening of tasting and storytelling. The event commenced with a handcrafted Honey Bee cocktail, a signature mix of Glengoyne 10 Year Old Single Malt Scotch, lemon, honey and ginger ale.

According to Dundas, whisky cocktails such as the Honey Bee are helping to recruit younger drinkers to the whisky category.

“Younger drinkers are drinking less than they have done in the past, but they will spend more on a great product or a fantastic serve, meaning some great whisky cocktails are bringing people who may not consider themselves traditional whisky drinkers into the category in their local bar,” he said.

While some distillers are producing flavoured whiskies to attract a younger demographic, he’s not a fan of the trend.

“I understand its popularity, and that’s perfectly fine, but coming from a 250-year-old industry with such a diverse natural profile, from heavily peated to light and floral, and everything in between, plus the variety of casks we can use, I often wonder: why add more flavour when the possibilities within scotch whisky itself are already so vast?”

Instead, Dundas suggests being innovative and considered when making whisky cocktails. He believes mixology shouldn’t be used to disguise the whisky it contains.

“Make sure you use a whisky so you can taste it. Whether a smoky or richer sherry profile, please ensure you are using the whisky to add and enhance,” he said.

“If you cannot taste the whisky, then why use it?”

His favourite whisky cocktail is the Boulevardier, substituting Scotch whisky for American whiskey in the recipe.

“Why not make a fabulous Negroni style drink with a great whisky, a lovely sherry cask whisky really helps deliver on this classic so for a Glengoyne 15 is a great choice,” he said.

As for purists who are anti-whisky cocktails or other innovations in the category, Dundas believes its important to keep an open mind.

“Everyone can have their view, but in a modern whisky market, we want consumers to enjoy whichever way they see fit,” he said.

“It is not for anyone to suggest drinking a whisky in a certain way, or adding water is sacrilege. We should enjoy it for what it is, a drink made in an unhurried manner from Glengoyne perspective for our customers’ enjoyment.”

Honey Bee

• 50ml Glengoyne 12 Year Old
• 20ml lemon juice
• 10ml honey syrup
• Ginger ale
• Lemon twist for garnish

METHOD: Add Glengoyne 12 year old, lemon juice and honey to a cocktail shaker. Fill with ice and shake. Pour into a Highball glass filled with ice. Top with Ginger Ale and garnish with a twist of lemon.