Innovative Warehouse Design for the Efficient Maturation of Scotch Whisky (MATIN)

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Scotch whisky casks lose 2% of their alcohol content each year through evaporation. This represents a financial loss and an increased environmental pressure through larger raw material and water demand. However, these losses are an essential part of maturation as the whisky interacts with cask wood and the Scottish environment. Recent research has shown that the whisky warehouse can influence the losses from maturation casks. This project will combine industry led maturation research from the Scotch Whisky Research Institute with expertise in building modelling and engineering from the Building Research Establishment to provide distillers with ways to reduce alcohol losses through building design. This unique collaboration will create warehouse specifications applicable to new builds and current stock that will be commercially viable and will not affect spirit quality.