A user-friendly carbon footprint calculator for single malt Scotch whisky production with a simulated case study

Shiwen Zhuang; Yeqi Huang; Annie Hill; Luo Mai

doi:10.58430/jib.v131i3.77

Authors

Shiwen Zhuang Heriot-Watt University https://orcid.org/0000-0002-8224-7749
Yeqi Huang University of Edinburgh https://orcid.org/0009-0004-3526-912X
Annie Hill Heriot-Watt University https://orcid.org/0000-0002-6446-6200
Luo Mai University of Edinburgh https://orcid.org/0000-0002-3594-1092

DOI:

https://doi.org/10.58430/jib.v131i3.77

Keywords:

malt whisky, production, automation, carbon accounting, sustainability, net zero

Abstract

Why was the work done: The Scotch whisky industry is committed to cutting carbon emissions to net zero by 2040. A consistent and accurate measurement of carbon emissions across the industry would enable distillers and their stakeholders to make informed decisions on sustainability. Accordingly, this work presents a user friendly carbon footprint calculator.

How was the work done: Focusing on single malt Scotch whisky, the study defined the scope of the calculator and applied UK government carbon accounting methods. A web-based calculator was developed (https://www.ai4whisky.com) and evaluated using data from a simulated distillery producing 3,000 litres of pure alcohol (LPA) in a batch process.

What are the main findings: The calculator considers the distillery, maturation warehouse and bottling hall, accounting for raw materials and their transportation, energy consumption, product transportation and waste disposal within each facility. The case study calculated a carbon footprint of 2.83 kg CO₂e per 70 cL bottle of whisky. Scope 1, 2, and 3 emissions accounted for respectively, 15, 8, and 77% of the total. The calculator also visualised emissions by facility and highlighted key contributors to the overall footprint.

Why is the work important: The work addresses the challenges of achieving a consistent and accurate carbon footprint for whisky products. The calculator can be adopted by distillers, especially those without access to bespoke carbon accounting tools, or with limited data on the specific footprint of their supply chain. Furthermore, it can pave the way for a global standard method for carbon accounting in the Scotch whisky industry and for other distilled spirits.

Downloads

Download data is not yet available.

References

Beechener G, Johnson A, Hann S, Hilton M. 2020. InchDairnie distillery carbon footprint.

Beverage Industry Environmental Roundtable. 2012. Research on the carbon footprint of spirits.

Bringhurst TA, Harrison BM, Brosnan J. 2022. Scotch whisky: Raw materials selection and processing. In Russell I, Stewart GG, Kellershohn J (eds). Whisky and Other Spirits. Third Edition. Elsevier, London.

Diageo. 2021. Royal Lochnagar distillery PAS 2060 Qualifying explanatory statement.

Edrington. 2021. Cutting our carbon footprint - Edrington Annual Report 2020.

Hill A, Jack F. 2023. Distilled Spirits. Elsevier, Academic Press.

Net Zero International. 2023. Secret Garden distillery carbon emissions report.

O’Shea R, Yang Y, Kansagra K, Hickey DT, Kohler D, Murphy JD. 2023. Decarbonising distilled spirits: An assessment of the potential associated with anaerobic digestion of by-products at nine operational distilleries. J Environ Manage 329:116976.

Stewart GG. 2010. High gravity brewing and distilling — past experiences and future prospects. J Am Soc Brew Chem 68:1–9. Stewart K, Willoughby N, Zhuang S. 2024. Research trends on valorisation of agricultural waste discharged from production of distilled beverages and their implications for a “three-level valorisation system”. Sustainability 16:6847.

Zhuang S, Smart K, Powell CD. 2019. The relationship between wort sugar concentration and yeast carbon partitioning during brewing fermentations. J Am Soc Brew Chem 77:225–234.