Heriot-Watt University research suggests stronger fermentation could cut whisky emissions

Research from Heriot-Watt University’s International Centre for Brewing and Distilling suggests that increasing the alcohol strength of the wash during whisky production could reduce emissions by up to 16% per litre of pure alcohol produced.

The study, led by Dr. Shiwen Zhuang, analyzed the impact of raising the wash strength from the standard 8% ABV to a range between 10% and 14% ABV. Using a model that simulates real-world fermentation and traditional two-pot distillation, the researchers found that this adjustment could also significantly decrease liquid waste. Specifically, the process could reduce pot ale volumes by 55% and spent lees by over 30%.

While the findings offer potential environmental and operational benefits, researchers noted that widespread adoption may face challenges. Increasing fermentable sugars might require new mashing techniques, and further study is needed regarding the effects on yeast performance, flavor development, and the broader production process.