“Today’s rain is tomorrow’s whisky.” It is a Scottish proverb about the weather, inherent optimism and national spirit. But as Scotland’s Scotch Whisky Association (SWA) vows to achieve net zero emissions by 2040 across all local operations, this proverb takes on new meaning—acknowledging the impact of climate change and signaling confidence in the industry’s commitment to sustainable distilling.
The SWA’s strategy addresses four pillars—tackling climate change, using water responsibly, moving to a circular economy and caring for the land—and calls for collaboration across supply chains and government to deliver a sustainable dram from grain to glass.
This Insight Article examines the design considerations from past and present regeneration projects in melding guaranteed age with a guaranteed future.
An Industry Tackling Climate Crisis
Whisky is a distilled alcoholic beverage made from fermented grain mash. By law, Scotch whisky must be made in Scotland using only water, yeast and cereals. It is distilled in copper pots and matured in oak casks for at least three years, though often for decades. Dating back to 1494, Scotch whisky is both a cultural export and a driver of tourism and commerce.
No two distilleries are the same—each has their own identity shaped by landscape, water source and even the curvature of its copper stills.
The industry’s net zero commitment is both a climate response and a legacy strategy. The SWA’s alignment with UN Sustainable Development Goals #7 (affordable and clean energy) and #13 (climate action) includes an interim target to cut emissions by 40% by 2030. And progress is ahead of schedule.
The greatest contributor to emissions remains the energy needed to generate heat for distillation. Solutions include boosting efficiency and adopting alternative technologies—anaerobic digestion, biomass, hydrogen, high-temperature heat pumps and, increasingly, Mechanical Vapor Recompression (MVR) and carbon capture.
A contemporary gateway to Speyside, The Cairn Distillery (Gordon & MacPhail) has a distinct curved form, sedum roof and seamless visitor route integrated into the landscape.
Sustainable Design
More distilleries are incorporating MVR fan technology, which compresses vapor to raise its temperature and redirect it to heat the stills. It is proving highly effective in reducing energy use. In one historic distillery revitalization in Speyside, MVR and Thermal Vapor Recompression (TVR) are projected to cut energy consumption by 50%, while reusing original buildings and strengthening the connection to the local water source. The project is being carefully phased to remain fully operational during construction and will ultimately double production capacity while offering an immersive new visitor experience grounded in the site’s heritage.
Designing for reuse is just as important. Regeneration of historic buildings reduces embodied carbon and extends the life of original materials. For example:
- At The Scapa Noust, salvaged local stone and repurposed timber anchor a tasting room in traditional Orkney craft while using renewable electricity.
- A current project in Ireland is transforming a 19th-century mill and maltings into a distillery powered in part by a restored waterwheel and MVR system—an exemplar of adaptive reuse that combines sustainable performance.
- At The Cairn Distillery, circular planning and low-carbon materials like a sedum roof and dark stone allowed for a contemporary, nature-integrated gateway to Speyside whisky country.
In another project, the original stone building—long obscured by concrete additions—is being restored to bring the historic character back into prominence. A second example reused stone from the original distillery to build a new stillhouse, converting a former dairy into a blending room.
The copper stills at The Cairn Distillery.
Leveraging the Environmental Landscape
Scotland’s glens, forests, mountains and coastal sites create dramatic backdrops—but also distinct planning and technical challenges. Our team begins each project by assessing:
- Water availability and year-round volume for processing and cooling
- Whether grain is malted onsite or brought in
- Where whisky will be matured—onsite or offsite
- Energy sources and targets for low-carbon operations
- Site constraints—such as protected landscapes or ecological sensitivities
- Integration of a visitor experience, which can be essential for brand storytelling and revenue
At Dalmunach Distillery, the site’s history and ecology shaped the layout. Three buildings, arranged like a sheaf of barley beside a pond, reflect the core stages of production while maintaining a compact footprint. Copper stills are arranged in a circle within a glass stillhouse—both for operational clarity and architectural impact.
A new Islay distillery currently in development builds on this ethos, adapting to sloping terrain and coastal weather while incorporating traditional whitewashed forms, direct fire stills, onsite maltings and a three-level visitor center with panoramic views over the ocean. The design reinforces the island’s whisky identity while introducing modern craft and educational experiences.
Dalmunach Distillery’s barley-inspired design, circular stillhouse and energy recovery systems make this one of the world’s most efficient distilleries (Chivas Brothers Ltd.).
Key Considerations and Community Impact
Key early decisions—such as the type of fuel, distillation process and desired product character—require close coordination between clients, designers and process engineers. Environmental assessments, licensing and mitigation of construction impacts must be integrated into the timeline.
Community input is critical. Potential concerns about noise, odor, traffic and visual impact should be addressed early through engagement and thoughtful design.
Inspiration Beyond Scotland
The Scottish industry has become a model for North American distilleries seeking carbon reductions and regenerative approaches to an energy-intense manufacturing process. In both Canada and the United States, major brands are adopting a mix of site-based sustainability and regional partnerships:
- Growing grain onsite or sourcing locally to minimize transport
- Using spent grain as fuel
- Implementing solar, rainwater collection, heat reclamation and advanced energy systems
- Reinstating natural features, such as wetlands or ponds, to support biodiversity
- Collaborating with universities, local farmers and food producers
The Scapa Noust (Chivas Brothers Ltd.) features an atmospheric tasting room rooted in Orkney Islands’ Norse boat-building tradition. Salvaged stone, turf roof and renewable energy power this architectural nod to island heritage.
Raising the Bar, and the Glass
The Scotch Whisky Association has set a high bar for decarbonization—through technical innovation, cultural preservation and design foresight. At NORR, we continue to support this vision by shaping distilleries that honor legacy, minimize impact and create exceptional places for craft and community.
To the smoky, blended and bold: Slàinte mhath.
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