APPENDIX 3
Memorandum from The Scotch Whisky Research
Institute
THE INSTITUTE
1. The Scotch Whisky Research Institute
is the Research and Technology Organisation (RTO) for the UK distilled
drinks industry. It is an independent company (limited by guarantee)
with member companies paying annual fees as well as for particular
services. The Institute provides an independent centre of scientific
excellence dedicated to the needs of the Industry. Its aim is
to assist its member companies in improving their products and
processes, and maintaining Scotch Whisky's position on world markets.
2. Sited on the Research Park of Heriot-Watt
University, the SWRI houses facilities for work on all areas of
spirit manufacture. Its highly trained staff are qualified in
a wide range of subjects, including chemistry, biology, food technology
and sensory analysis. They are also experts in Scotch Whisky and
its production.
3. The Institute's aims can be summarised
as follows:
— maintaining and improving product
quality;
— safeguarding product integrity;
— adding value by enhancing the use
of raw materials and improving manufacturing processes; and
— providing the understanding to facilitate
beneficial changes in manufacturing processes.
4. The Institute works closely with Universities,
other research facilities, and Scotch Whisky Companies. It is
able to carry out joint pre-competitive research on behalf of
all its members as well as specific projects for single companies.
Its laboratories are UKAS accredited to ensure the highest quality
in all services.
PROBLEMS FACED
IN WHISKY
PRODUCTION
Introduction
5. Last year (1999) was an average production
year for the Scotch Whisky Industry with about the equivalent
of 400 million litres of pure alcohol being produced. At the heart
of productions lies an essentially craft production methodology
defined by a tight definition of Scotch Whisky. This illustrates
the central problem of production—how to maintain large
production figures using modern technology that interfaces successfully
with the craft practices at the core of production. Not only this
but to do it competitively given the world wide markets for Scotch
Whisky where other distilled drinks manufacturers do not have
such self imposed manufacturing restrictions. Production success
has been gained by ensuring the supply of high standard raw materials,
processing them as efficiently as possible into Scotch Whisky
and continually monitoring the quality of the finished whisky
products. The long term success of the production side of the
Industry will rely on maintaining and improving these three activities.
Raw Materials
6. The whole of Scotch Whisky production
relies on the supply of reasonably priced cereals. The industry
takes about a third of all the barley used in the UK (the other
major users being brewing and animal feeds). The supply of new
higher yielding varieties has been critical to the increase of
production over these years. Varieties that give higher alcohol
yield, cut down waste in the form of spent grains and are easier
to process are required. This can be tackled by plant breeders
taking an integrated view of the supply chain and being aware
of end users requirements. The Research Councils should also play
a role in this. At present very little of their resource is put
into either basic research or development of raw materials from
a Scotch Whisky perspective.
7. The Industry is a substantial user of
wheat and maize in grain whisky production. This is often forgotten
when policies concerning these cereals are formulated with about
3 per cent of all wheat being used in the UK being consumed by
the Scotch Whisky Industry. In certain areas it can be even more
important with the farmers only growing wheat because the "local"
grain distillery will buy the crop.
8. Maize usage has made the Industry face
up to the issue of genetically modified crops. There are GM maize
varieties on the market but, as yet, no barley or wheat. The Industry
has a particular sensitivity to this issue. The minimum maturation
time for Scotch is three years, often longer and a small number
of grain whiskies are used in a wide range of blended products.
Thus, if the Industry were to use GMO's and this got into the
maturing stocks it would be very difficult to remove which has
the potential to cause damage to the long term image of Scotch
Whisky. Not surprisingly the Industry does not use GM maize nor
encourage the development of other GM cereals. A clear regulatory
framework that gives reassurance to the consumer and to the manufacturers
is urgently required so that this peripheral issue for the Industry
remains just that.
9. All distilleries and bottling plants
require a supply of good clean water. The maintenance and provision
of clean water is essential to production and many distillers
do not get the recognition they deserve for their efforts in maintaining
and looking after water resources. Clean water is plentiful and
abundant in Scotland and care should be taken to ensure this remains
so. Therefore it is more than ironic that given this situation
the EC should be proposing a new levy on water abstraction which
will act as an extra cost for distillers without providing any
environmental benefit.
Maturation
10. It is obvious that Scotch Whisky can
only be made in Scotland. Part of the reason for this is that
the Scottish climate produces the right temperature, humidity
and clean air profiles required for Scotch Whisky maturation.
This interaction of the spirit in the cask with the Scottish environment
is essential for the development of a distinctive Scotch Whisky
character. It involves the loss of ethanol to the atmosphere (the
so called "angels share" of about 2 to 3 per cent per
annum) and because of its essential nature this loss and subsequent
costs are accepted by distillers. It is very important that this
process is not compromised by legislation designed to set emissions
from other types of establishment and which inadvertently includes
Scotch Whisky maturation warehouses.
Bottling
11. Bottling plants have to work to very
tight tolerances as to fill strength necessitating investment
in accurate equipment which allows the reduction of strength of
large volumes of spirit down to bottling strength then can accurately
fill a large number of bottles to the correct volume with minimum
losses.
12. Bottlers also face problems with labelling.
Each country even within the EC has its own national labelling
requirements. Within the EC these national requirements are in
addition to the mandatory EC requirements for spirit drinks and
harmonisation would be very useful here. A large bottling hall
has to fill many millions of bottles of differing products per
year which means the managing and delivery of thousands of different
labels.
Counterfeiting
13. International protection of Scotch Whisky
is a continuing problem. Anti-counterfeiting work where we examine
suspect spirits from around the world is conducted at the Institute.
This assists in the generic protection of Scotch Whisky. The most
common type of counterfeit we see is neutral spirit of unknown
origin to which a small amount of genuine Scotch has been added.
The manufacturer then tries to pass them of as 100 per cent Scotch
Whisky or whisky so damaging sales, image and reputation of genuine
products. Brand authenticity is also a problem where a premium
brand is substituted by a cheaper blend. The responsibility for
protection lies with the brand owner in conjunction with the regulatory
authorities of the country concerned.
14. An increasing problem found in Europe
and one that should be addressed is in prosecutions where the
only evidence that a product is not Scotch Whisky is an analytical
report and the defendant denies the allegation. Courts in Europe
have no option under their rules of procedure but to refer this
dispute in fact to an independent Court-appointed expert. The
problem arises from the fact that there are very few independent
experts on analysis of Scotch in Europe, not surprisingly most
are in Scotland, the court appointed "expert" is always
from the country in which the dispute takes place. Cases have
not proceeded because the "independent expert" does
not have sufficient knowledge to advise the court on the data
presented.
Alcohol & Health
15. Recently a report from the Food Standards
Agency appeared giving the results of a survey of ethyl carbamate
in Scotch. Despite a largely positive report it was adversely
reported in the media with unsubstantiated allegations that Scotch
Whisky could damage health. These sort of reports have caused
problems in the past and no doubt will in the future. The Industry
in this respect takes its responsibilities very seriously and
it would be helpful that where such reports are prepared in the
future other foods are included so that the consumer can put findings
into perspective and make informed choices about the levels of
congeners there are in spirit drinks.
16. More research is needed into the positive
health effects of moderate drinking particularly in the UK for
people drinking beer or spirits. There have been various health
claims for red wine consumption despite the evidence that any
health benefit is provided by the alcohol. This is to the detriment
of UK produced alcoholic drinks.
Research Support
17. Other than the International Centre
for Brewing and Distilling at Heriot-Watt University and a small
group at Strathclyde University there is almost no research support
for the Scotch Whisky Industry from British Universities or Research
Institutes. Given the size of the Industry and its importance
to the economy this is inadequate. The two main technological
drivers in the UK today of information technology and biotechnology
are both of central importance to Scotch Whisky production. Research
support from the Universities and Research Institutes is required
to allow their application and exploitation by the Industry which
will help in maintaining its competitive lead.
18. Thank you for this opportunity to submit
my views in the problems facing whisky production. I have tried
to be brief and only outline the problems. If you require further
information I would be pleased to supply it.
The Scotch Whisky Research Institute
June 2000
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