위스키 증류소의 지역산업적 역할에 관한 탐색적 연구

초록

This study explores whether whisky distilleries can function as local industries. Previous studies on local industries have emphasized industrial clusters, regional innovation systems, indigenous industries, and placemarketing. However, relatively limited attention has been paid to the practical conditions underwhich a specific industry can be regarded as a local industry. Based on prior research, this study identifies five key requirements for the formation of a local industry: embeddedness in regional resources, place anchoring, regional networks and governance, regional economic circulation, and tourismand cultural extensibility. These requirements are applied to selected whisky-related industry and distillery cases in Scotland, Kentucky, Japan, and Korea. The findings suggest that whisky distilleries can transform local resources, such as water, grain, wood, climate, maturation environments, and craftsmanship, into product value and brand identity. They also tend to develop strong place anchoring through long-termmaturation, legal production standards,warehouse facilities, and accumulated cask inventories. Furthermore, distilleries can contribute to regional economic circulation and place branding by connecting with local governments, agriculture, tourism, food services, accommodation, logistics, and cultural content. This study argues that whisky distilleries should not be understoodmerely as alcoholic beverage manufacturing facilities, but as complex local industries that integrate regional resources, culture, tourism, employment, and place-based branding. Furthermore, by proposing an analytical framework that interprets food and beverage-based manufacturing through the perspectives of local industry, place branding, industrial tourism, and regional cultural policy, this study provides a theoretical basis for extending local industry research toward culture-, tourism-, and brand-based industries.

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