Whisky culture in Puerto Rico is relatively nascent compared to traditional whisky-producing regions like Scotland or Ireland. The island's history with distilled spirits is more closely associated with rum, given its long-standing sugarcane industry. However, in recent years, there has been a growing interest in whisky, driven by both local enthusiasts and the influence of global whisky trends. This burgeoning interest has led to the establishment of small-scale distilleries that are beginning to experiment with whisky production, blending local traditions with international techniques.
Puerto Rico's unique approach to whisky production often involves the use of local ingredients and aging processes that take advantage of the island's tropical climate. This results in whiskies that can have distinct flavor profiles, often characterized by a faster aging process due to the warm temperatures. While the styles produced are still evolving, there is a noticeable trend towards creating whiskies that balance traditional methods with innovative practices. Interesting facts include the use of barrels previously used for rum aging, which can impart unique flavors to the whisky, and the community-driven efforts to promote whisky culture through festivals and tasting events.