Kenyan revellers like to do something typical to whisky; they like chasing it, often with a 300ml bottle of soda which they splash in small amounts to dampen the rich body taste of whisky.

Those with uncommon loyalty to this century-old drink like Lynnwood Farr, a whisky enthusiast and a US-based national who operates a business in Kenya would likely have wagged a finger on your face years ago for defiling a drink that has traditionally been enjoyed neat or with delicate additions of water.

But times have changed and consumers are reinventing new rituals of enjoying whisky.

Farr, a near purist who tried his first glass of whisky in 1975, still maintains his fancy for whisky on the rocks, a choice he does not impose on anyone else. With a half mouthed smile he says , “People are allowed to enjoy whisky however they please.”

New whisky drinking trends

Robert Opana, a bartender at the Ole Sereni Oasis Bar, is part of a new wave of bartenders reinventing whisky drinking. He notes that cocktails featuring whisky have become particularly popular, especially among women and the youth.

“The most popular whisky cocktail is probably the Old Fashion, made with Johnnie Walker or bourbon,” he says.He continues “It consists of two spoonfuls of brown sugar, muddled with an orange peel and sugar, followed by 50 ml of whisky, and a few dashes of plain water,” Opana explains.

He acknowledges that whisky has a strong taste, which can be off-putting for those who prefer smoother and sweeter beverages. To make it more appealing, he experiments with different methods such as infusing it with fruits like apples.

When asked about the mistakes people make when drinking whisky, he stiffens a chuckle before saying, “Ordering a shot in a glass makes it difficult to savour the taste. You should have at least two, at a minimum,” he says.

Another notable trend is the emergence of bespoke whisky events, where whisky enthusiasts participate in tasting sessions or enjoy whisky paired with music.

This innovative approach to whisky combines tastings with special occasions, creating unique dining experiences, which is a new approach being executed by Oasis Bar,a premium establishment located within the Emara Hotel.

When you walk into the bar, its earthy, warm interior design is unmistakable, a reflection of focus on flavour, says Dennis Kamwerengo, food and beverage manager Emara Ole Sereni. These relaxed calming features make it a perfect spot for whisky enthusiasts.

Dennis, who has vast experience in the hospitality industry explains that selecting whiskies for clientele needs to involve a rigorous process that includes whisky connoisseurs, beverage partners and an establishment’s top management in order to cater to every palate.

A blended whisky adherent himself, Dennis says single malts (made from malted barley alone) are particularly popular for whisky drinkers in the country because they are associated with luxury and exquisite craftsmanship.

He also adds that generally Kenyans enjoy Johnny Walker blends, which are not single malts but are still well-regarded. 

Kenya’s spirits market is characterised with traditional drinks such as locally brewed alcohol and a growing demand for premium international spirits. The market is so promising that its worth is anticipated to reach over Sh259 trillion (2 billion US dollars) by 2029 according to industry reports.

Dennis says that there is a push in the hospitality industry to enhance expertise in whisky, including how to sell it and how to advise guests effectively saying Oasis conducts regular capacity building to its staff to enhance their expertise and recognise customer needs.

Category of whisky drinkers

There are two categories of whisky drinkers: those whose desire is to quickly down ethanol and achieve a high and those who want to relish the very character of whisky, explains Paul Gachoi, luxury spirits ambassador at East African Breweries.

“Whiskie enjoyers are not seeking a cheap high, they want to enjoy expensive blended whisky and single malts Like Lagavulin, Talisker and Singleton,” he explains, adding that the craftsmanship and care that goes into such drinks inspire prestige from whisky drinkers.

Whisky is majorly categorized into three classes, Scotch whisky which comes from Scotland and whose primary grain is barley, Irish whisky which originates from Ireland where wheat, corn and rye are used and lastly American or bourbon whisky.

Bourbons have their origin in America where they are made by combining all the grain ingredients that are used to make them and then distilled.

They are also aged in new barrels for a minimum of two years, says Paul.

He explains that some whiskies are produced specifically for blending rather than as standalone spirits.

Paul attributes the birth of blended whisky to the emergence of tea blending around 1900 saying the approach led to many distillers to come up with better-tasting whisky which began to appeal to more people.

No longer just a boardroom drink associated with affluence and prestige whisky is becoming more accessible to Kenyans of different economic status.

Take, for instance, Ken Njau,31  a sales agent at an insurance agency with an obvious approval for whisky who says that the influx of whiskies in the country has made it available and affordable to anyone with as little as Sh 800.

“I think back then budget whiskies were poor in taste because the main focus was on those with a lot of money but now there are budget friendly whiskies with premium taste,” he says as his mouth curves into a smile.