What happens to the Water of Life in the face of widespread drought? That is one of the questions raised by a recent study analysing the ongoing affects of climate change.
Water is one of just three ingredients used to make Scotch whisky and its significance is well understood. Many distilleries will proudly boast about their water source and the purity of their H20. But in the face of the escalating climate crisis, water usage is becoming increasingly scrutinised throughout the industry.
Scotland’s Centre of Expertise for Waters (CREW) has commissioned research that has predicted that water scarcity events in Scotland could more than double by 2050, posing a major risk for many industries including whisky.
The James Hutton Institute led the research alongside teams at Scotland’s Rural College, University of Aberdeen and the British Geological Survey.
Their study estimates that surface water scarcity events - when river water levels fall significantly - are set to increase in frequency from one event in every five years to one in every two years. There is evidence that this could also be a conservative estimate; the number of droughts could be greater in some areas.
Lead researcher Dr Miriam Glendell highlighted that “for many, water scarcity is already an increasing issue.” Indeed, Pulteney distillery in Wick has had to halt production due to low water levels at Loch Hempriggs, the distillery’s sole water source, every summer since 2021.
Dr Glendell singles out the whisky sector for some praise in the steps it has already taken, citing a number of distilleries who have introduced water-saving technology used during the distillation process. Nevertheless more action needs to be taken across the industry as a whole.
The report offers a number of possible solutions. For example, it recommends increased water harvesting and water storage during wetter months.
The use of water stored beneath the ground may help alleviate some of the pressures, though more research needs to be undertaken on the viability of this option. Research currently suggests that groundwater levels may be even more susceptible to drought in some regions.
In short, the overall conclusion was that industries in Scotland, such as whisky and farming, will need to do more to adapt to these changing conditions. If they don’t, distilleries may have water use restrictions forced upon them. A worst case scenario could be temporary imposed closure.
CREW anticipate that the most likely way distilleries will adapt will be to measure water use to help identify areas for efficiency. A second would be through introducing more of the aforementioned water saving technology, such as thermal and vapour recompression equipment to reduce water wastage during cooling.
Of course, the introduction of water-saving technology will be expensive and may not be immediately feasible for many smaller distilleries. However this cost will surely be worth it in the when compared to potentially having to close due to drought; the CREW report estimates that one day’s loss of production could cost a distillery around £150,000.
Some distilleries already undergo rest periods or silent seasons where they temporarily cease production. This is usually to facilitate cleaning and maintenance, but an additional benefit is to allow water systems to replenish. However it has been estimated that enforced breaks may become increasingly necessary, which will obviously come at a cost to companies.
The need for change has already been recognised within the industry. For example, in 2023 Diageo’s global head of environment Michael Alexander noted that responsibly managing water was as important in Scotland as it was in water-stressed parts of the world such as Africa and India.
Last year, the Scotch Whisky Association published their Water Stewardship Framework that offers research-led advice regarding water efficiency. It encourages a collaborative, industry-wide approach to tackling the issues it faces regarding the protection and preservation of Scottish water. It also offers practical help such as tools and resources to support its members.
Previous research undertaken by the SWA suggests that water usage had fallen across the sector by 22% since 2012. Nevertheless, the group acknowledges that more needs to be done and has set a number of ambitious water reduction targets.
Ruth Piggin, Director of Sustainability at SWA, said that the establishment of the framework is “a serious acknowledgement of the importance of water to nature and the wider environment surrounding industry sites.”
She continued: “the impact of the climate crisis is already being felt in Scotland’s water supply chain, and while distilleries manage this well, we understand that we have a duty of care to ensure our use of water is as efficient and responsible as possible.”
The framework was also praised by the Scottish Environment Protection Agency. At the time of its launch, Head of Water and Planning at SEPA Nathan Critchlow-Watton said “It’s reassuring to see the whisky industry being proactive, taking their responsibility to help protect Scotland’s water environment seriously, and contributing to its long-term sustainability for all those who depend on it.”
It can feel a bit silly talking about droughts in the context of Scotland, a country where pouring rain feels as commonplace as Irn Bru or complaints about Scotrail. Nevertheless, it’s clear that this is something that needs to be taken very seriously.
It’s encouraging to see the action that individual distilleries have taken and the support put in place by industry bodies such as the SWA. Hopefully more companies take heed of the CREW report’s warnings regarding water shortages and invest in strategies to manage the inevitable droughts of the future.
