Researchers at the University of Aberdeen and scientists from RIPCELL, a chemical manufacturer, are working together to turn whisky distillery waste products into bio-based chemicals. The innovative project could revolutionise sustainable whisky-making, and make up to £90 in global chemical manufacturing markets.
Spent Lees & Pot Ale Into Bio-Based Chemicals
The purpose of the project, which has been funded in part by the Industrial Biotechnology Innovation Centre (IBioIC), is to demonstrate the feasibility of recovering high-value compounds from whisky distillery waste. These compounds include lactic acid from pot ale and spent lees, which are left over in the stills following the first and second stages of distillation.
Around ten liters of spent lees are produced for every liter of whisky made, and this waste is currently discarded. Residue from pot ale is currently used for animal feed. However, both chemicals have many potential applications in several industries including pharmaceuticals and cosmetics. Largely, these industries currently rely on petrochemical-derived ingredients, which are unsustainable and bad for the environment. Re-using the distillery waste will reduce the carbon impact of the whisky industry on a significant scale.
The Science & Environmental Impact
Using waste samples provided by Chivas Brothers from 12 of its distilleries across Scotland, researchers and scientists developed a new technique to separate the bio-based chemicals into higher-value compounds. This technique is called ‘liquid chromatography’. Initially, the process was tested purely on pot ale, where it managed to isolate and extract acids. Now, the process has been used on spent lees, with impressive results.
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In order to determine the environmental impact of the process scientists conducted a life cycle analysis. The results showed that the extraction of the bio-based chemicals using ‘liquid chromatography’ has a much smaller carbon footprint when compared to using petrochemical routes to extract the same chemicals.
It is estimated that the use of this new chemical manufacturing method could reduce CO 2 emissions by 392 million kg equivalent each year.
The next step for the researchers and scientists from the University of Aberdeen and RIPCELL is to conduct testing to determine the feasibility of the process on an industrial scale.
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“A Significant Step Forward” For The Whisky Industry
According to Dr. Eve Wildman, founder of RIPCELL, the potential for the 2.6 million liters of wastewater currently produced in the scotch whisky industry each year, is huge. “For decades, the majority of these co-products have been used as animal feed, but we have found a new, more valuable option to deal with spent lees that could change the ways in which distilleries manage and process their residues,” she says. “At the same time, this could be transformational for the chemicals industry. By taking a sustainable approach to manufacturing key compounds, rather than using fossil fuels, RIPCELL can help to reduce greenhouse gas emissions from the production process. For every kilo of bio-chemicals produced, we can remove 1.59kg of harmful greenhouse gas emissions.”
Dr. Liz Fletcher, director of business engagement at IBioIC, added: “This project is a brilliant example of how we can add economic value by taking a circular approach to co-products and applying biotechnology. For both whisky producers and the chemicals industry, this process marks a significant step forward in reducing the environmental impact of manufacturing. We look forward to supporting RIPCELL throughout its next steps to bring the process closer to commercial application.”
Finally, Dr. Alan Mccue, senior lecturer at the University of Aberdeen, commented: “The idea of utilising wastewater from a traditional industry like whisky production for the recovery of bio-based chemicals is highly innovative. It’s great to see Scottish heritage being linked to sustainable chemical production. The outcomes of this IBioIC funded project are really exciting, and I look forward to supporting RIPCELL in the next stages of its development.”
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