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The rise in the international popularity of whiskey occurred when the phylloxera plague devastated the French wine and cognac industry during the 1860s.

To replace grape-based spirits, consumers gravitated to cereal-based spirits such as whiskey and gin as well as sugar-based spirits such as rum. Aside from whiskeies made in Scotland, Ireland, the United States, Japan, and Canada, there are whiskey operations which make up a smaller percentage of the market.

In Brittany, there are two distilleries making spirit in the Scotch style: Glann ar Mor and Warenghem. On the French island of Corsica, Altore and P&M are the alternatives. Altore is distilled in Scotland, but blended and aged in muscat-wine barrels in Corsica. P&M (Pietra & Mavella) is a coproduction of the brewery Pietra and the distillery Mavella. The mash is enriched with chestnut flour and aged in in muscat casks.

Manx Spirit from the Isle of Man is made from imported "new make" spirit that is then rectified and aged.

In 2000, Penderyn Distillery in Wales began production of Penderyn Single Malt Welsh Whiskey.

Indian whisky is an anomaly that is distilled from molasses and sold as "whisky". Recently, some Indian distillers have begun production of cereal-based whiskies to compete with the growing importation market in that country.

German whiskey is made from grains and is relatively young. The first German distillers launched operations during the 1970s, emulating Scotch, Irish, and American styles.


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