WE ONLY HAVE ONE PLANET TO DRINK WHISKY ON
It should also be enough for a lot of other things. We have the same attitude to sustainability as we do to whisky production: what if we could do it better by thinking out of the box? What if it's possible to make whisky with a lower impact on the environment? We started by designing the distillery so that our production process would have a minimal environmental footprint.
WE ONLY HAVE ONE PLANET TO DRINK WHISKY ON
It should also be enough for a lot of other things. We have the same attitude to sustainability as we do to whisky production: what if we could do it better by thinking out of the box? What if it's possible to make whisky with a lower impact on the environment? We started by designing the distillery so that our production process would have a minimal environmental footprint.
SIX ACTIONS WE ARE TAKING TODAY
1. DISTRICT HEATING
The energy we use for distilling comes from the district heating network. It feeds hot water into our process and when we have extracted what we need, the still hot water is returned to the network and used for heating homes and offices.
2. NO OIL
The energy we buy from the district heating network comes from renewable energy sources. We do not burn any oil in our production.
3. VACUUM DISTILLATION
Distillation takes place under vacuum. The choice to build stills for distillation under vacuum was mainly because it produces a better spirit. But it also has the advantage of lowering the boiling point, which in turn makes the process much less energy intensive.
4. ENERGY RECYCLING
The distillation process heats the air in the distillery. The warm air from the distillery is also piped into the warehouse to heat the premises during the winter. We recycle energy as much as possible. The fermenter's cooling jackets are used to heat water, which is then used in other stages of the production process. The idea is that no heat added or created in the distillery should be wasted. For example, the waste heat from our spirit stills is used to run our mash tun and brewing plant.
5. NATURAL RESOURCES
We use an open cooling tower, utilizing the low Swedish outdoor temperature for cooling.
6. RESIDUE RECYCLING
Our dreg is collected by a local farmer who uses it as animal feed. The residue left after distillation is used to produce biogas.