Whisky Waste Transformed - From Feed to High-Value Products

The whisky industry is undergoing a waste management revolution. Previously considered low-value distillation byproducts—pot ale (protein-rich residue from the first distillation) and spent lees (waste liquid from the second distillation)—are now being transformed into high-value products like cosmetics, pharmaceuticals, and food ingredients through technological innovation.

Traditionally, pot ale was used as animal feed or directly discharged. For instance, The Macallan repurposes it as low-cost feed, while William Grant & Sons, owner of Glenfiddich, converts waste into low-carbon biogas to power its transport fleet, reducing emissions by up to 95%. Arbikie Distillery uses pot ale as liquid fertilizer, embodying a 'field-to-bottle' sustainability ethos.

A breakthrough comes from biotech firm Ripcell and the University of Aberdeen, which employs liquid chromatography to extract high-value organic acids like lactic acid from spent lees. Lactic acid is widely used in skincare products and biodegradable plastics, offering significant market potential. This method not only unlocks new value from waste but also slashes carbon emissions compared to traditional chemical processes, potentially reducing CO2 equivalent emissions by nearly 400 million kilograms annually.

Dr. Eve Wildman, founder of Ripcell, highlights that Scotland’s whisky industry generates 2.6 billion liters of wastewater yearly, indicating vast potential for this technology. Chivas Brothers has already supplied waste from 25 distilleries as raw material, with Dr. Liz Fletcher of IBioIC praising the project as a 'model of circular economy and biotech integration.'

From animal feed to potential 'chemical terroir,' whisky waste is undergoing a value leap, reducing environmental impact while creating sustainable business opportunities.

2025-04-08

Source - https-//www.masterofmalt.com/blog/post/what-happens-to-whisky-waste.aspx/