Peated Scotch Whisky At Risk Of Ban Within Five Years, Expert Warns

Forbes

6 days ago

Are your favourite smoky whiskies living on borrowed time? Mark Littler LTD
"Peated whisky is absolutely at risk of being banned. There's a significant risk within the next five years, and a high risk within ten years. As climate pressures intensify, politicians may see peat use for flavoring alcohol as an easy target," said Alastair Collier from A Healthier Earth.
It's a bold statement. But the numbers speak for themselves. Peat in the UK stores the equivalent of 20 years of all UK CO2 emissions. To put peatlands in context of other more traditional carbon sinks, the peatland in the UK stores the same amount of carbon as the forests of the UK, France, and Germany combined . These figures have led the UK government to ban peat usage in other industries. So why is it still being used to flavour a drink?
Peat has been a part of scotch whisky heritage since the birth of the industry. It is used to dry the malted barley, and in doing so adds depth of flavour to one of the world's favourite spirits. It's not just a few minor whiskies either; Johnnie Walker, the biggest internationally sold whisky in the world, is renowned for its layers of sweetness and smoke.
Up until the recent bans the scotch whisky industry has accounted for just 1% of peat usage in the UK. But that figure is expected to rise to around 40% over the next three years as further bans are introduced in other industries. Scotch's usage won't increase, but its share of total usage will grow significantly.
Peat smoke is used to dry the malted barley. It gives the whisky a distinctive smoky flavour. getty
"Burning peat is horrendous. It should be considered a climate crime because of the carbon emissions and impact on the ecosystems where the peat is harvested from' said Alastair Collier, Chief R&D Officer at A Healthier Earth, a company that builds and delivers large-scale sustainability solutions. In an interview with me to discuss the use of peat (and potential alternatives) his opinions on the use of peat in the whisky industry were clear:
We ran some calculations, and burning peat for whisky creates around six to ten kilograms of CO₂ per bottle—that's the equivalent of 15 minutes of a short-haul flight every time you open a bottle. Alastair Collier, Chief R&D Officer at A Healthier Earth
Alastair went on to point out that while the quantity of the CO2 released isn't huge it comes from a storage that has developed over millennia, isn't renewable and has untold damage on ecosystems reducing biodiversity and negatively impacting water cycles.
It's pretty crazy when you hear those kinds of numbers. And it's not hard to imagine how this could become political very quickly. Picture a future where Glasgow hits 40°C in March, private motorists face heavy taxes for driving petrol or diesel cars, and the pressure to cut emissions is coming from every direction. In that kind of climate—literally and politically—the idea of burning a critical carbon sink just to flavour a drink starts to look like an easy target.
Laphroaig's iconic smoky profile depends on peat, but sustainable alternatives like biochar could help preserve its character. Mark Littler LTD A Luxury Target
In the argument against banning peat there is a potential consideration for heritage, and for economic importance. The Scotch Whisky Association reported that in 2024 scotch whisky exports were worth $7.25 billion (£5.4 billion) and were 2% of all UK goods exports. Those are numbers that need to be respected.
Which is fine, because there is an alternative.
There are already carbon neutral alternatives to peat for other uses, and Alastair Collier is confident that one could be created to replicate the compounds that give whisky its smokey/peaty flavours.
"With intent, investment, and around one to two years of trials, a food-grade biochar, which is a form of captured carbon, could be developed to replicate peat's flavor profile in whisky production. It would allow the same smoky character while moving from a carbon-intensive process to a carbon-neutral one." Alastair Collier, Chief R&D Officer at A Healthier Earth
Any government looking to ban peat in whisky is likely to see push back; whisky makes money and also people love it. Even Alastair Collier, knowing the issues, enjoys the result: "I drink whisky and really love the medicinal notes that peated expressions like Talisker. But at the same time, I'm fully aware of the environmental cost of using peat."
Personally, I believe that much like ivory in the antiques trade, peat will become a target because it is a high-profile, high-emission luxury. Because luxury will always be first in line for regulation when emissions cuts need to look visible. The Future Of the World's Favourite Whisky
Let's be clear; I don't want peated whisky to disappear, but I do think that it's a big elephant in the room. When you have the likes of Diageo, one of the world's largest premium alcohol drinks companies, developing the lightest glass bottle in the world to save transport costs and carbon, but also owning what is soon to be the largest peat extraction site in Scotland, it begs the question of when tradition fades into outdated?
I reached out to Diageo for comment on the use of peat and potential alternatives in whisky. They declined to comment directly, insisting it was an industry topic better suited to the Scotch Whisky Association and I should contact them.
I'm inclined to disagree given their peat extraction activities. However, when they're actively working on the world's lightest bottle, whilst also pushing the boundaries of whisky making at their new distillery at Port Ellen, I would be astounded if they are not also aware of the potential social and political pressure on their peat usage.
Some distilleries are already making the switch away from peat. In 2024 Glenturret, the oldest distillery in Scotland announced that they would be stopping the use of peat in their whisky making in 2025, although their reasoning behind this wasn't purely environmental. 'Our decision to step away from peat in the core range was part of a deliberate move to refine and focus our signature house style here at The Glenturret. It's not a rejection of peat, rather, it's about clarity of direction,' said Ian Renwick, Distillery Director at Glenturret, over an email with me about Glenturret's use of peat.
'Peated Scotch whisky holds a special place in the world of single malts. It offers distinctive character, deep complexity, and emotional connection for many whisky lovers,' added Renwick. 'There will always be a place for peat in scotch, especially when it's used with intention and skill. It may evolve in how it's produced or sourced, but its role in the whisky world is far from over.'
The important question remains, would large scotch brands like Glenturret consider an alternative to peat if it existed? 'We're always open to innovation, especially where it supports quality and sustainability. If a credible, environmentally responsible way to create a peat-style profile emerged, we would certainly explore it with curiosity.'
Just as Coca-Cola survived the cocaine ban in 1922, and the antiques industry survived the banning of ivory, scotch whisky can adapt to a life beyond peat.
A few weeks ago the EU announced plans to cut carbon emissions 90% by 2040, and last month it was announced the world may hit the symbolic 1.5oC global warming in as little as three years—the time it will take this year's batch of whisky to be legally classed as scotch. As climate pressure and challenging targets continue to emerge, the pressure will shift to focus on emissions that even three years ago may have appeared too small to bother with. Smart brands will lead the change.
Whether it's now or in three years time—in my opinion it's when not if—the question distillers need to ask themselves is simple: can we adapt. The risk of doing nothing remains to get legislated out and no one wants to see their favourite whisky brands disappear from the shelves.