Scotch’s governing body is relaxing rules—centuries in the making—over how to produce the spirit, giving in to demands by distillers to make new drinks like tequila-aged scotch.

To count as Scotch, the spirit must be distilled in Scotland from water and malted barley and aged in the country for three years in oak casks. The Scotch Whisky Association, which enforces how Scotch is made and marketed, has for years also required distillers to mature and finish the drink in casks traditionally used by the industry, limiting producers mainly to old sherry, cognac, bourbon or port barrels.

Now, in a rare change to the rules, it will allow a wider variety of casks, including those previously used to age tequila and mezcal, cachaça, shochu and baijiu and other fruit spirits.

The change is a win for distillers who have lobbied for the SWA to relax its rules to help foster innovation and stem market-share losses to more loosely regulated tipples.

The association had previously demurred, saying the rules were essential to protect Scotch’s reputation. But after mounting pressure from members who wanted to use various casks, it capitulated. Chief Executive Karen Betts said making the change now “strengthens our foundations into the future,” while remaining consistent with Scotch’s heritage.