Yeast species of the Saccharomyces genus represent the predominant microorganisms exploited for beverage fermentations worldwide. However, Saccharomyces cerevisiae is only one of around 2500 yeast species that have to date been isolated and characterised, and there is a vast untapped gene pool within yeast biodiversity. This presentation will firstly provide a brief overview of so-called non-conventional yeasts (eg. Schizosaccharomyces, Kluyveromyces, Torulaspora, Dekkera etc) for brewing and distilling applications. Some of these yeasts are often unwanted contaminants in industrial fermentations, but some can provide interesting and desired flavour attributes in beverages. In Scotland the regulations for Scotch whisky only state the use of "yeast" (Saccharomyces cerevisiae is not specified), so this opens up the wide yeast biodiversity to be exploited in traditional malt whisky fermentations. We have researched several non-Saccharomyces species for malt whisky fermentations and results will be presented highlighting the potential of selected yeast strains for flavour elaboration in new make whisky spirits.