Each year, about two percent of whiskey, the so-called “angel’s share” because it evaporates during the maturation process, is lost during its production. But SNP and Greens ministers are concerned the emissions could have negative effects on the environment and health and want to know whether action should be taken to reduce the damage. It is funding a review of the damage caused by non-methane volatile organic compounds (NMVOCs) resulting from malt whiskey maturation, which have increased in recent years due to the growing international popularity of Scotland’s national drink. The researchers were asked to suggest possible “mitigation strategies” to “control” whiskey-related emissions, leading to a backlash from the industry. “Some loss of alcohol from the casks during maturation is a natural part of the whiskey making process,” said a spokesman for the Scotch Whiskey Association. “Ethanol losses average around two per cent per year and, as the Scottish Government has previously stated, it is neither harmful to health nor has an impact on the environment due to its rapid dispersal.” He added: “While the evaporation of spirits contributes significantly to the final character of the whisky, the Scotch whiskey industry continues to invest in research as well as working with Sepa. [the Scottish Environment Protection Agency] and other regulators to improve performance and minimize the amount that evaporates from the barrel.” In a public notice seeking a researcher to look at potential harm from whiskey emissions, the Scottish Government said it wanted to find out “whether this contribution is likely to be sufficient to create significant health or environmental effects”.
Budget £15,000 to £20,000
The six-month project has been budgeted between £15,000 and £20,000 and the final report is due by the end of March next year. It will consist of a review of existing evidence, with the government’s statement saying the project “will not require any new research or other work”. Nicola Sturgeon’s government has repeatedly tried to portray itself as tough on climate change, with the First Minister reversing her previous support for further North Sea oil and gas exploration. The SNP has even signed a power-sharing pact with the Scottish Greens at Holyrood. However, her government has struggled to meet its emissions reduction targets. Ariane Burgess, Scottish Green MSP said the review was “very welcome”. “If we want to achieve our net zero targets, then we all need to think about our carbon footprint and how we can reduce our emissions, and that applies to all our industries,” he said in Scotland on Sunday. “Our whiskey is iconic and recognized around the world. This research will be important in determining the source of these emissions and how they can be minimized in the future.”
Two-thirds of emissions from whiskey
The Scottish Government has stated that the whiskey industry contributes almost 50 per cent of total NMVOC emissions in Scotland. The UK government said that while NMVOC emissions have fallen dramatically in recent decades, they have increased in the food and drink sector, with whiskey production accounting for two-thirds of the total in this sector. By contrast, animal feed accounts for 12 percent and bread baking 7 percent. The Scottish Government said that while there was a good understanding of the general health and environmental effects of NMVOCs, “relatively little” was known about those caused specifically as a result of whiskey production. A spokesman said: “Last year, we published our updated air quality strategy, setting out how Scotland can achieve the best air quality in Europe. “To support this, we are commissioning a review of the available evidence on the health and environmental effects of NMVOC emissions, including an assessment of emissions from malt whiskey maturation. “Scotland’s whiskey industry is extremely valuable to our economy and we recognize the industry’s commitment to good environmental practice.”
