InchDairnie Distillery Carbon Footprint Report 2020
Find our carbon footprint report at the following link;
Sustainability is important to Inchdairnie Distillery and low energy consumption was part of the original process design. Three strategies were used in developing the design;
Reduce – The process was developed to reduce at source the energy demand of the various process steps.
Reuse – Some the remaining waste energy from the distillation process is reused to provide heat for the mashing process, pre heating the still charge and to provide heating for the office.
Recycle – Some of the waste energy from the distillation process is recycled back into the stills.
In order to help in identifying opportunities to further improve our energy use and to widen the scope of our sustainability activities we, with assistance from Scottish Enterprise, commissioned an initial carbon footprint assessment in 2019 looking back at distillation year 2018.
Following some significant changes in 2019 and 2020 we commissioned a second report considering these changes. The changes being, moving our electricity supply contract to wind power from Orstead in 2019 and supplying all our pot ale and draff to the local anaerobic digestor (AD). This example of the circular economy at work allows the AD plant to supply the gas produced from its own process into the gas network where we take our gas supply from.
Sustainability has become a word that gets dropped into almost any mention of a brand and often in a meaningless fashion. We believe that sustainability needs to be more than words, it needs to be measured. What is measured gets managed.
Carbon footprint measurement is a relatively new process and several different approaches can be taken and several different assumptions can be made. This makes it difficult to compare one product with another or to compare similar products from different suppliers.
If the whisky industry is to make a significant contribution to achieving net zero carbon it needs to measure its performance in a meaningful and consistent manner. Shared carbon footprint performance can be a powerful tool.
By publishing our Carbon Footprint calculation in full, we aim to open the debate on how carbon footprints for the whisky industry should be calculated, leading to a consistent approach.
We welcome comments on our report through our dedicated email address, email@example.com
InchDairnie Distillery Commences ‘Pot Still’ Whisky Production and Breaks New Ground for Scotch Whisky Industry
RyeLaw is Officially Launched in Germany
“A very special, extremely successful, innovative whiskey.” Joachim Teschke
The month of July saw our Managing Director, Ian Palmer, spend two fantastic days in Hamburg and Berlin, officially launching RyeLaw in Germany.
InchDairnie attends Le Blanq’s Loch Lomond Preview at Fortnum and Mason
As part of our collaboration with LeBlanq – creators of the ultimate joyriding experience in some of the world’s most beautiful cycling and culinary destinations – RyeLaw from InchDairnie Distillery will be spotlighted at their Loch Lomond event.
RyeLaw rides along to Rioja with LeBlanq
Earlier this year, we announced our partnership with luxury cycling tour specialist, LeBlanq as their official Global Whisky Partner for 2023/24.
Fife Distillery has gone to the dark side
InchDairnie Distillery has gone to the dark side. Just for a short period.
Something’s Brewing in Distilling
Every year InchDairnie Distillery clears the calendar for up to two weeks to distil something out of the ordinary.
All Fired Up On Cask Research For RyeLaw
When we began to look at producing RyeLaw in 2016 we studied the definition of Rye Whiskey in America.
Using Heat Pumps at InchDairnie
Here at InchDairnie we are always looking for different ways to reduce our carbon footprint.
Sweden’s Whisky & Bourbon Magazine No.53
Writer and journalist Daniel Bruce paid a visit to InchDairnie, as part of his visit to distilleries across Fife.
Brewer and Distiller International: Sustainable Distilling
In the December issue of Brewer and Distiller International, published by the Institute of Brewing and Distilling.