The Glenlivet Distillery is hoping that it has developed solutions to its use of water.
Scotland’s whisky sector is seeking to improve both its carbon footprint and how it uses natural resources. Many distilleries are located in old traditional buildings and that presents considerable problems to reduce its use of energy in the production of its world famous product – 44 bottles of Scotch Whisky exported every second to markets all over the world
Working with researchers at the University of Aberdeen and James Hutton Institute, the Chivas Brothers Speyside Glenlivet Distillery has introduced a number of measures. These include the construction of small dams in the landscape supplying the distillery, designed to capture water during wet periods and to make this available when water is scarce.
The development is led by PhD student Jessica Fennell, who has had a special ‘Fennell Reserve’ whisky created by The Glenlivet in her honour, the project is intended to help prevent the closure of the distillery during dry periods.
Many distilleries have had to temporarily stop distilling in recent summers because of water shortages, costing the industry millions. During the dry summer of 2018 groundwater supplies to The Glenlivet distillery decreased and did not replenish until the following spring.
After initially surveying the landscape to determine where dams would best protect groundwater supplies, the study team used a combination of field data collection and modelling tools to provide insights into how they operated once installed.
“Our results found that the features we installed will have a small but positive impact that could help increase water availability during periods of water scarcity and reduce flood peaks during high rainfall. Crucially, this could prevent the distillery closing during dry periods which has a significant cost impact.
“Because these measures enhance groundwater recharge, and groundwater contribution to streams, our research has also raised the possibility of positive implications for water temperature. This is important because distilleries require cool water and groundwater is typically colder than surface water during summer.
“As water temperature is expected to increase with climate change, more water will be needed to achieve the same cooling effects, and increased groundwater flow could help stabilise stream temperatures as well as increase flows through dry summer periods.”
“The lessons learned can also potentially be applied to other areas of the economy that rely on private water supply and bring other potential benefits, for example in flood management, improvements to biodiversity and water quality, the restoration of upland habitats, and carbon storage.”
Supervisor of the project, Dr Josie Geris from Aberdeen University’s School of Geosciences explained:
“Water scarcity may become a significant issue in Scotland in the future, and here we have shown that these nature-based solutions offer a cost effective, environmentally beneficial approach to water resource management that can be applied to this economically vital sector – there may also be a benefit in terms of securing groundwater supplies.
“Our aim is to ensure all our distilleries operate within the local capacity of their catchment to provide water, particularly during low flows. This research has indicated that the land within the catchment could be used to help mitigate the impacts of climate change on water availability.
“This is important for the long-term viability of the distillery, but could also benefit the entire Scotch Whisky industry, especially in upland areas. We intend to continue monitoring the effect of the measures on water availability at this site over the long term.”
The study was funded by NERC and Chivas Brothers, owners of The Glenlivet. Other co-authors include Dr Mark Wilkinson from the James Hutton Institute and Dr Ronald Daalmans, Environmental Sustainability Manager at Chivas Brothers. Their findings have been published in the International Journal for River Basin Management.
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