Will Climate Concerns Push Scotland To Change Its Famous Whisky Taste?

The world of whisky has a problem.

It is no secret that, for centuries, much of the spirit’s finest production has taken place in Scotland. The very word “whisky” derives from the Scottish Gaelic “uisge beatha” (“water of life”), while the term “Scotch” is widely perceived to denote a prestigious, superior beverage.

New policies recently considered by the Scottish government, however, could jeopardize this long-held distinction. A proposed ban on the sale of a key raw material used in the production of many of Scotland’s best whiskies would, opponents say, alter the character of the national drink beyond recognition, threatening its world-leading status — not to mention thousands of jobs and billions of dollars in revenue. Even without an outright ban, pressure is mounting on the whisky industry to reform or abandon its use of this raw material of its own accord. The root of the issue is environmental, pitting climate concerns against substantial economic interests, as well as age-old rural Scottish tradition, culture and heritage. For whisky lovers around the globe, the alarming question is raised: Is their cherished Scotch destined, sooner or later, to lose its signature taste forever?