Scotch Whisky and the Environment

Scotch Whisky distillers are closely tied to the environment, their products being uniquely influenced by the supply of natural raw materials and a range of factors including water, location, and climate. 

Protecting the environment and promoting sustainability are therefore top priorities, underpinning Scotch Whisky's reputation for quality around the world.

Community spirit

Distillers work closely with communities to support the local environment, for example, by using excess distillery heat to provide low cost energy to local homes. Islay's only swimming pool is heated by excess heat from a distillery and is housed in a former warehouse.

Scotch Whisky also underpins a sustainable local economy in many rural areas of Scotland, where other opportunities may be limited. In all, some 7,000 jobs across rural Scotland rely on whisky production.

Investing in green technology

Whisky-making may be centuries old but distillers are investing in innovative technology to minimise environmental impacts and resource use. 

Energy-saving measures range from small steps such as upgrading a boiler unit, to major capital expenditure on heat recovery systems. 'Lightweight' glass technology has been widely adopted, using less raw material and requiring less energy to make and transport. 

Distillers are meeting exacting targets for the cutting of carbon dioxide releases. Under its Climate Change Agreement, at the end of the first milestone period, the UK spirits industry had cut its use of energy per litre by nearly 3%, and exceeded agreed targets for the cutting of carbon dioxide releases. By 2004, the industry met its agreed second milestone period target even more successfully. 

Water of life

Water is fundamental to Scotch Whisky, and the industry has the utmost respect for this vital resource. A total of 90% of water used is for cooling purposes and is then returned to its source without any deterioration in quality. Water quality is constantly monitored to ensure there is no harm to the natural environment.

Distillers are regularly developing best practice in managing water resources and work closely with the Scottish Environment Protection Agency.

Waste not, want not

Nothing is left over when whisky is made. Even the residues left after fermentation and distillation are re-used where possible. For example, draff (cereal residue from malt and grain distilleries) is recycled as highly nutritious, much prized animal feed used by local farmers. 

The SWA has produced a groundbreaking environment strategy: Environment Strategy 2009 (PDF, 265Kb)