As sweet Irish rain quenches emerald land, it bears for us barley from nature’s pure hand...

As consumers become more interested in the origins of their drinks, and as corporate and social responsibility policies increasingly dominate business discussions, spirits producers of all sizes are exploring ways to make every stage of their production process more sustainable.

In recent years, the concept of terroir has seeped into the world of spirits, meaning distillers are doing more to emphasise and protect the area in which they are based.

The story of sustainability in the sector is not a new one, Ireland’s drinks producers have always been at the forefront when it comes to sustainable business practices.

  • For centuries spent grain, a by-product of brewing and distilling, has been provided to farmers as a high-quality animal feed.
  • Our industry partners with Teagasc Signpost to support farmers who strive to reduce #CO2 emissions while ensuring a sustainable supply of Irish grain.
  • Diageo Ireland have removed plastic ring carriers and shrink wrap from multipacks of products, replacing them with 100% recyclable and biodegradable cardboard.
  • Heineken Ireland achieved the Business Working Responsibly mark, developed by Business in the Community Ireland. Heineken Ireland has also achieved ZERO waste to landfill for their brewery in Cork.
  • Midleton Distillery in Cork is accredited to the international environmental management standard, ISO14001.
  • William Grant & Sons have invested in developing the grain-to-glass production campus which encompasses distilling, maturation, blending and bottling; and represents the largest new distillery development of the past decade.
  • Ahascragh Distillery in Co. Galway is Ireland’s first energised zero-emissions distillery. 
  • Recent developments in packaging for beer has seen producers using non-toxic glue as an adhesive for canned beer packs instead of using plastic rings.