A new report from Organic Architects, titled Building Better Whisky, explores the key challenges faced by the energy-intensive whisky industry as it works to shift towards more sustainable, low-carbon production methods.

It highlights the difficult balance between maintaining traditional production methods and embracing environmentally friendly practices. The report also outlines practical and achievable solutions for whisky brands to consider, providing a roadmap for both the short and long term.

It is said that it takes one litre of oil to produce one litre of whisky, where burning fuel for the distillation process makes up 80-90% of scope 1 and 2 emissions (direct emissions that are owned or controlled by the company) of a distillery. Reducing the usage of fossil fuels is a key area to reduce emissions – but also one of the hardest.

One of the contributors to the report, Jack Byres, former principal renewable energy consultant at Locogen, said: “The trouble is, everyone wants to be second in line with heat pumps. We need brands to be the pioneers of the switch to new technology if they are to meet net zero targets and, more importantly, consumer expectations.”

As well as highlighting the challenges the industry faces with its energy usage, the report also delves into the environmental impact the design and construction of distillery buildings themselves can have.

Gareth Roberts, founder and consultant at Organic Architects, points out that distillers are still building brand new distilleries instead of seeing the benefits of repurposing old buildings.

He said: “Reusing old buildings rather than building new ones helps reduce the amount of new materials needed. Many old industrial buildings have sufficient volume for a distillery, they also lend their established character to brands in an industry which trades on heritage.

“New distilleries have a real advantage over more established distilleries. Established distillers have millions of pounds already invested into their equipment which makes implementing new technology difficult. There is a fantastic opportunity here for young distilleries to embrace new tech and become pioneers.”

Other contributors to the report include experts from the engineering industry and a leading academic as well as a newly established distillery. It was commissioned by distillery design specialist firm Organic Architects.

The report aims to shed new light on the road ahead, showcasing sustainability as an opportunity. As the whisky market becomes more crowded with products from various countries, Scotch whisky has the chance to stand out as the leading brand in greener distilling, becoming a top choice for environmentally conscious consumers.