Eco-Friendly Whisky: How Distilleries Are Reducing Their Carbon Footprint

The whisky industry is long rooted in tradition but it is stepping up to address modern challenges. None are as pressing as working to reduce its environmental impact. From Scotland to Australia, the drive towards a more eco-friendly whisky is gaining momentum. 

The growing need for sustainability

Whisky production has traditionally been resource-intensive, relying on vast quantities of water, energy, and raw materials. There’s heat generation, waste water, fossil fuel usage, the need for mature wood, glass, packaging (in some cases, elaborate), shipping… The Scotch Whisky Association, for example, is open about how the industry’s reliance on fossil fuels historically contributed significantly to carbon emissions.

Whisky has skin in this game beyond any notion of social responsibility (not that it should need more) given climate change threatens the availability of key ingredients like barley and clean water, as well as the maturation climate barrels age in. As with any industry, the push for sustainability isn’t just ethical, it’s essential for long-term survival.

How whisky learns from its past

Of course, back in the day, whisky production in the likes of Scotland and Ireland were greener ecosystems simply by the nature of how things were done. Distilleries were built near local raw materials and water supplies while the production process left little to waste as nearly every by-product has an alternative use.

Local water, grain, and fuel would minimise the carbon footprint associated with transportation. Waste such as ‘draff (spent grain left over after the wort is drained) and pot ale (residual liquid) were repurposed to feed livestock or fertilise crops respectively. Both are still used for these purposes by some today. 

Traditional distilleries utilised renewable energy sources, such as water wheels, to power operations, while casks were typically reused and refurbished. Peat, a fossil fuel, was originally only burnt because it was available in areas where trees weren’t in abundance. 

While early sustainability was often incidental rather than intentional, these practices have ended up laying the groundwork for today’s more conscious sustainability efforts.

Challenges creating more eco-friendly whisky

Intentions are all well and good, but the reality of reducing environmental impact has a cost. Literally. Green technologies often cost a lot upfront and there are regulatory hurdles. Reducing fossil fuel reliance, which accounts for 80-90% of Scope 1 and 2 emissions, requires pioneering efforts from distilleries and industry-wide collaboration. But consensus is not an easy thing to achieve these days. 

This is significantly harder for existing whiskey distilleries. Some have been operational for decades or even centuries and will need to overhaul their processes to come in line. It is worth noting that their doing so has the biggest impact, so it’s a trade-off that for the wider industry and world is worth it. But while a company’s bottom line is on the line in a tough economy, being greener can slide down the priority list. New producers can show more environmental consideration during the construction phase, not that all of them do.

The report ‘Building Better Whisky’, commissioned by Organic Architects and released at the back end of 2024, highlights these challenges. It also offers practical solutions, such as repurposing old buildings for new distilleries to reduce material usage and adopting renewable energy technologies like heat pumps. But before we consider what we can do, we have to consider how much appetite there is to do something. 

Do whisky lovers actually care about sustainability?

If you talk to distilleries that prioritise sustainability at the core of their business, many will tell you the same thing: people won’t buy a bottle of whisky simply because it’s sustainable. 

Ask the average consumer what matters to them and they’ll naturally say quality and cost, as is the case for most products. That’s particularly true of whisky though, a luxury product, and times are hard. However you market your bottle, whatever ethical, sustainable, aspirational quality it has, it remains a product in a marketplace and people will look at the price tag before anything else. You’re also not going to sell a greener whisky if it isn’t very good. Reviews and reputation still rank ahead of being environmentally or ethically conscious for a lot of people.  

Then there are sustainability suspicions. Greenwashing, the act of trading on the good name of being more environmental because it’s good marketing without genuinely committing to the cause, undermines the very concept. If brands simply want accolades or accreditation like B Corp status to trade on that good name then it risks becoming a closed circle where only those with money take part and the size of your budget supersedes your purpose.  

Climate change, absurdly in my view, is a political issue too. Brands that talk about green credentials will be labelled as “woke” by some. While that word has lost all real meaning and is abused beyond belief (often with great insincerity) This kind of thinking is not merely held by a fringe group of outsiders and producers know this. Look at the disappointing case of Brown-Forman dropping its diversity and inclusion policies last summer. 

The growth in eco-friendly whisky

All that being said, there is enough of a market for the environmentally conscious brand. Otherwise, greenwashing wouldn’t exist. 

Even in the short time I’ve been in this industry the conversation around sustainable practices has increased substantially. This is typically driven by the demands of younger generations. But this is a demographic whisky brands are desperate to reach. They already have enough health concerns and money restrictions regarding alcohol purchasing. They don’t need another excuse not to engage. 

Regardless of whether the market wants sustainability now, the conversation is different for producers. Whisky is a product of the future. Master blenders are making decisions right now on spirits that won’t be tasted for 10, 15, 20, 30, or even as much as 50 years (in some rare cases longer). They have to think about the consumers of the future. What will matter to them?

Raising funds without having any sustainability plan is tough too. Sources of funding often require evidence of some kind of initiative. It’s often the greener brands that will get the green. For example, if whiskey producers in Ireland want to receive any government assistance from Bord Bia, the Irish Food and Drink Board, they must create a sustainability plan which is audited annually and must qualify for the Origin Green Sustainability program. Ireland, money, and environmentalism. That’s a triple threat of all things green right there.

Beyond this, producers have to consider what’s best for the market they work in. Reducing weight doesn’t just reduce your carbon footprint, it also suits distributors and retailers, even the wider legislative environment. Some states have a firm grip on these things, with no wiggle room on things like maximum bottle weight. The EU is considering a ban on all secondary packaging. 

While adopting more sustainable practices often (though not always) comes with higher short-term costs, it’s an investment that typically reduces costs long-term, often significantly. For a lot of companies, it’s a case of investing in the future in more ways than one. It’s not just that there’s no reason why we can’t be environmental and economic. They actually overlap. It costs too much to not be green.

Doing the right thing regardless

Of course, this all goes way beyond the market. For a start, an economy is pretty useless in a world on fire. If your house is falling into the sea, having a firm grip on the concept of quantitative easing isn’t going to help much.

Simply put, if the whisky industry, or frankly any industry, or indeed anyone, doesn’t feel like they have a responsibility to this planet or to leave a positive legacy then honestly what the fuck are we even all doing here? 

The three pillars of sustainability are: Planet, People and Profit. When all three come together, they equal another ‘p’ word. Progress. Corny shit, yes. But corn = bourbon and I want to live in a world with both. Act accordingly.   

Conscious Consumerism: how we can buy our way to better

Happily, we do hold power as individuals to make a change. With our wallets. While some suitable products might cost a little bit extra, if enough people who have the means choose to support more environmentally conscious and ethical brands, then the market will dictate that working by those principles is in the wider economic interest and other producers will follow suit. 

It’s a concept people have termed conscious consumerism. Inclusivity, diversity, sustainability, local… these all might seem like buzzwords to some. But does anybody really want to live in a world without active high streets, where everything is available solely from a small group of companies that have monopolised the market and are happy to poison the water supplies or rip off the producers?

How whisky distilleries are addressing the issue

So, how are eco-friendly whisky distilleries reducing their carbon footprint? Major players in the spirits industry have put in sizeable action plans to help sustainability efforts that will have a real and lasting effect.

The Scotch Whisky Association has set a goal of achieving net-zero emissions by 2040. Several members of the Irish Whiskey Guild have committed to planting one Native Tree in Ireland per case of six sold. 

Diageo’s ‘Society 2030: Spirit of Progress’ plan aims to achieve net-zero carbon emissions, 100% renewable energy, and a 30% improvement in water efficiency by 2030, alongside promoting inclusivity and positive drinking habits. Pernod Ricard’s ‘Good Times from a Good Place’ roadmap prioritises sustainable agriculture, gender equity, waste reduction through circular economy principles, and responsible alcohol consumption, aligning with the UN’s Sustainable Development Goals. 

Similarly, Brown-Forman targets a 25% reduction in greenhouse gas emissions by 2030, alongside water conservation and sustainable packaging initiatives, while fostering diversity and inclusion within its operations. Ian Macleod Distillers just recently released its first Environmental Social Governance (ESG) report. The report sets a roadmap to achieve operational net-zero emissions by 2040, focusing on six key pillars: reducing carbon emissions, promoting a circular economy, preserving water, enhancing biodiversity, supporting green tourism, and fostering local communities. 

It’s not just the big boys fighting the good fight. The community-owned GlenWyvis Distillery is entirely powered by renewable energies such as hydro, wind, solar, and biomass heating systems. Newcomers Arbikie is aiming to become the world’s first hydrogen-powered distillery, Ardnamurchan is powered by renewable energy sources, including hydroelectric power and a biomass boiler fueled by local timber, and Nc’nean Distillery has achieved net-zero carbon emissions by utilising renewable electricity, offsetting residual emissions through forest planting, and employing 100% recycled glass.

Examples of sustainability in action

Here’s a few more examples of the kind of issues that are being addressed by distilleries seeking to reduce carbon emissions.

Renewable Energy: Many distilleries are switching to renewable energy sources to power their operations. Glenmorangie, for instance, uses anaerobic digestion to treat wastewater and generate biogas, while Bruichladdich runs entirely on renewable electricity. Across the Atlantic, Cooper King Distillery in England achieved net-zero status by utilising solar energy and planting trees to offset emissions.

Reducing Waste: Circular economy principles are becoming standard in whisky production. The Glengoyne Distillery is the first in Scotland to introduce wetlands for managing 100% of liquid waste and using 100% renewable electricity, while Eden Mill has partnered with Scottish biotech company MiAlgae to repurpose whisky effluent to grow Omega-3-rich microalgae. 

Water Conservation: Scotch whisky distilleries such as Glenmorangie and The Macallan have implemented closed-loop cooling systems, minimising water waste. Australian distilleries like Starward are adopting similar practices, reflecting the global scale of a more sustainable approach.

Sustainable Barley and Ingredients: Partnering with local farmers practising regenerative agriculture, distilleries are reducing the carbon footprint of their raw materials. Trials with low-carbon barley strains, championed by the likes of Bairds Malt, are further advancing the industry’s green ambitions.

Packaging Innovations Eco-friendly packaging is also on the rise. Glenfiddich has taken significant steps by introducing paper-based bottles made from sustainably sourced wood pulp, reducing reliance on traditional glass.

A greener future for whisky

Together, these efforts showcase the industry’s growing commitment to balancing economic growth with environmental responsibility and community well-being.

Eco-friendly whisky shouldn’t be controversial, challenging, or an inconvenience. We have the ability and the resources to make a difference and very little in the way of a good opposing argument to not make this happen.

As a whisky lover myself, enjoying a good dram while supporting a more sustainable world seems an easy win-win worth toasting to.

Do you care about eco-friendly whisky?

It’s one of the big topics of our time, not just in the drinks industry, but we’re curious about how important it is to you.

Do you want to hear about it when we profile brands and distilleries? Are stories about sustainable initiatives interesting to you?

Would you lose respect for a brand if it made no discernible effort to be sustainable?

Does it influence what you buy? Where would you rank it among these competing factors: price, quality, brand loyalty, and availability?

Is there anything about the conversation around sustainability that confuses or frustrates you?

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