Driven by its rich biological and genetic diversity, Chile is positioned to become a standout global producer of distinct, high-quality whiskies. To advance this emerging industry, the University of Santiago de Chile (Usach) is driving sustainable, biodiversity-led innovation through the R&D project “Development of Hybrid Yeasts of National Origin for Whisky Production.”
The ANID-funded initiative brings together academic research and industry, partnering with Destilería Esenlid and receiving support from the Technology Management Office (DGT). The project is led by Dr. Francisco Cubillos and doctoral candidate Javiera Unda, both researchers from the Faculty of Chemistry and Biology.
“Through this work, we are building on previous research in which we developed a yeast strain for whiskey distillation. Building on that experience, our current goal is to diversify its aromatic profiles using native yeast strains from Patagonia,” explains Dr. Francisco Cubillos.
At the same time, the project also aims to reduce the environmental impact associated with traditional production practices, such as peat burning, “by promoting the natural synthesis of phenolic compounds by the yeasts,” the researcher emphasizes.
Applied Biotechnology
The research began last year with a first phase focused on generating new yeast strains through various genetic improvement techniques.
Following this phase, Dr. Cubillos explains that the new microorganisms will be evaluated based on “their ability to ferment the whiskey mash, their stress resistance, and their performance across different temperatures.”
He adds that the top-performing yeasts identified in the lab will be selected “to study the flavors and aromas they bring to the distillate, along with their potential as new commercial strains for the industry.”
By the end of the project, “we hope to create a portfolio of native Chilean yeasts with commercial value—strengthening the identity of Chilean whiskey while unlocking new growth opportunities for the sector,” states Dr. Francisco Cubillos.
Industry Collaboration and Outreach
A key partner in this project is Esenlid Distillery, which will play a crucial role in validating the findings under real-world production conditions. “They bring the necessary expertise to blend the final distillate and achieve the targeted flavor and aroma profiles,” notes the researcher.
“This collaboration with USACH empowers us to innovate as an industry and deliver an exciting new proposition to consumers,” states Tomás Schaerer, General Manager and Master Distiller at Esenlid, highlighting the project’s focus on a circular, sustainable production model.
He states that this initiative represents a valuable opportunity to put Chile on the global industry map with “a whiskey that uses no imported raw materials at any stage of its production process and is therefore 100% representative of the region where its ingredients are grown and cultivated.” He adds that “Chilean biodiversity is not merely a decorative element; it is the raw material. “That biological uniqueness is a resource that the Chilean spirits industry has not yet learned to harness.”
Finally, he hopes that this collaborative model involving the university, the distillery sector, and public funding will continue to expand to other companies in the industry.
Schaerer adds, “Other Chilean products are waiting for this kind of collaboration. If this project succeeds, I hope it will serve as a precedent for more distillers to reach out to academia and for academia, in turn, to view the local industry as a partner in research.”