SWA publishes water-reduction guidance

The Scotch Whisky Association (SWA) has released guidance to help producers improve their water efficiency.

The newly published Water Stewardship Framework offers research-based guidance for the Scotch whisky industry to reduce its water usage across the production process.

Ruth Piggin, director of industry sustainability at the SWA, said: “Water is a precious resource, which is vital as both an ingredient for making Scotch whisky and a tool in its production. The Water Stewardship Framework is an action-orientated commitment to the industry’s continued work to improve water management, and a serious acknowledgement of the importance of water to nature and the wider environment surrounding industry sites.

“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.

“We’re committed to working closely with stakeholders including Sepa [Scottish Environment Protection Agency], government bodies and other relevant parties, to further improve the industry’s water stewardship.”

In 2021, the SWA set a water-usage target as part of its sustainability strategy. By 2025, dependent on distillery size and production, the goal is to ensure the amount of water used per litre of alcohol produced is between 12.5 to 25 litres per annum.

The newly published framework focuses on three areas: responsible use, engagement and collaboration, and advocacy.

It encourages a collaborative industry approach to deliver on-the-ground improvement projects and to influence future policy to ensure the protection and preservation of water.

Previous data analysed by the SWA showed water efficiency has improved by 22% since 2012.

Nathan Critchlow-Watton, head of water and planning at Sepa, added: “Scotland may be renowned for its rain but, as we’ve seen already this year, it can be extremely vulnerable to periods of prolonged, dry weather and with climate change these are expected to become more frequent in the years ahead.

“The businesses that thrive in the face of this challenge will be those that recognise the link between environmental and economic prosperity. They will work with Sepa and others in their industry to build resilience, reduce their water use and have a well-established plan for when we experience water scarcity. These actions will reduce the need for Sepa to impose restrictions on their business.

“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.”