The World Growing of Kosher Whisky

Abbi Chaim Litvin, known as "The Bourbon Rabbi," certainly lives up to the title. He's a frequent visitor to distilleries—not just because he enjoys bourbon, but because he makes his own. In addition, he is the co-owner of Kentucky Kosher, a company dedicated to increasing the availability of kosher products. The company helps food and beverage producers achieve kosher certification, ensuring their offerings meet strict religious standards. As if that weren’t enough, Rabbi Litvin also takes on contract work as a mashgiach (kosher supervisor) for major kosher certification organizations, including the Orthodox Union (OU), the largest kosher certifier in the world, overseeing about 70% of kosher foods in the United States.

When it comes to kosher whisky, the question of what makes it "kosher" traces back to the Talmud—a compilation of rabbinic discussions on Jewish law, ethics, and biblical interpretation that took place between the 3rd and 8th centuries. While this vast body of text can be difficult to navigate, the basic rule is simple: whisky, in its purest form, is inherently kosher. However, it can become non-kosher if it comes into contact with forbidden ingredients or substances, such as certain wines or additives that don’t meet kosher standards.

The need for kosher supervision has become even more critical in recent years as distillers increasingly experiment with new ingredients and production methods. This experimentation can sometimes lead to accidental contamination with non-kosher substances, often without the distiller’s knowledge. This is where a mashgiach like Rabbi Litvin plays a vital role. A mashgiach oversees the entire production process to ensure that all ingredients and practices adhere to the strict rules of kashrut (Jewish dietary laws). Rabbi Litvin’s oversight ensures that distillers can produce kosher-certified spirits without risk of inadvertent contamination, keeping the product in line with the expectations of religious Jewish consumers.

Kosher certification for whisky is a relatively recent development, driven by both the growing demand for kosher products and the increasing experimentation among distilleries. According to Cohen, staying up-to-date with the latest industry trends is crucial for kosher supervision to maintain the integrity of certification.

"It's a very personal decision to choose what you're comfortable with and which hechsher (kosher certification) you trust," Cohen explains. She notes that the introduction of unfamiliar or undisclosed additives and new flavors by distilleries can create confusion and uncertainty for kosher consumers. "That's why people seek out a hechsher. It often makes the decision easier."

In 2018, the global kosher market was valued at an impressive $19.1 billion, with forecasts predicting it could grow to $25.6 billion by 2026. While kosher whisky is a small segment of this market, it benefits from the broader economic principle that "a rising tide lifts all boats." Given the significant expansion of the kosher market overall, there's every reason to believe that the kosher whisky industry will continue to grow alongside it.