Ardgowan Distillery is scheduled to open its new distillery in 2024 and has partnered with Heriot-Watt University’s International Centre for Brewing and Distilling (ICBD) and engineering provider Briggs of Burton, to explore new carbon reducing technologies. The Project team will create carbon dioxide (CO2) repurpose and reuse technologies to support sustainability across the industry, especially those that operate on a smaller scale. It is also striving to achieve a practical solution for distillers, brewers, and other beverage manufacturers as they strive to address their net zero challenges.
Ardgowan Distillery, through use of energy efficient technologies and operations, aims to achieve carbon-neutral operation ahead of the Scotch Whisky Association’s 2030 deadline, with the intention of eventually becoming net negative for production CO2. Close to 500,000 tonnes of CO2 is produced by Scottish malt and grain distilleries and breweries every year. Whisky washbacks, used in distilleries as fermentation vessels, are generally fitted with CO2 extractors but this CO2 is rarely collected. With exception of The North British Distillery. However, the high costs and multiple challenges involved in using the existing technology makes it difficult for smaller companies to use.
Areas of focus for the team include identifying and assessing applications of recovered CO2 as well as CO2 generation and quality. It is known that volatiles, including ethanol, will also be stripped with CO during fermentation, especially at the higher temperatures used in distilleries. This project will explore whether recovering these volatiles is possible.
The project will be based at the International Centre for Brewing and Distilling at Heriot-Watt University’s Edinburgh campus. Where the ICBD has access to its own pilot brewing, fermentation, and distillation facilities with labs for all aspects of brewing and distilling research including analytical capabilities.
The research is funded through the Food and Drink Net Zero Challenge fund, which was set up by Interface and the Scotland Food and Drink Partnership to support Scotland’s food and drink businesses as part of the Recovery Plan funded by the Scottish Government.
By the distillery partnering with Heriot-Watt University’s ICBD and engineering provider Briggs of Burton, they are demonstrating their strong commitment to investing back into the industry and the environment to find long-term sustainable solutions. Briggs of Burton are specifically able to provide high temperature heat pumps to drive down energy use among other ideas while Heriot-Watt’s expertise across engineering and distilled spirits will help explore and validate a wider range of carbon reduction technologies. Through this collaboration of partnerships, a new wave of innovation and opportunities are being made available to students and communities, helping shape the next generation of brewers and distillers.