Understanding temperature profiles of process water supplies plays an important role in evaluating the energy efficiency of distilleries producing Scotch Whisky and gin.
Chivas Brothers is the Scotch Whisky and premium gin business of
Pernod Ricard, the world's no.2 in wines and spirits. Chivas
Brothers' award-winning portfolio features some of the world's most
revered Scotch whisky brands including Chivas Regal, Ballantine's,
The Glenlivet and Royal Salute.
The portfolio also includes two of the world's leading English
gins, Beefeater and Plymouth gin, plus a selection of highly
acclaimed single malt whiskies, including Aberlour, Longmorn,
Scapa, Strathisla and Tormore.
Chivas Brothers wishes to gain a better understanding of the
temperature profile of its process water supplies, as these play an
important role in the energy efficiency of its distilleries, which
are some of the more efficient in the sector. Process water is used
to transfer heat from the mashing process to the incoming water for
the next batch. This can lead to high water losses during periods
when incoming temperatures are too high. The business currently has
no information on the variability or range of incoming water
temperatures from different water source types and needs to
understand these better in order to assess the potential impacts of
climate change and inform future developments or expansions.
Water sources are monitored using Tinytag Aquatic 2 data
loggers, while Tinytag Plus 2 data
loggers are used to record air temperatures. 14 Aquatic 2
loggers are located within river water intakes and dams, spring
water collection cisterns and borehole water storage tanks. The
Speyside area is split into four regions, each of which has a Plus
2 data logger to monitor ambient air temperatures, generally housed
in a shaded location out of direct sunlight.
All loggers are recording actual temperature every 20 minutes on
the same time-scales. The monitoring data will be used to review
the range and variability of temperatures of water supply sources
in response to local ambient air temperature and analysed to
establish a predictable relationship, if one exists. The
relationship information will be used to predict periods where
production may be affected by extreme temperatures to allow better
management. The data will also be used to assess the vulnerability
of sites to climate change in the future.
Tinytags were chosen because they are robust for use in extreme
environments, are self-sufficient and can be left for considerable
periods of time. Battery life is good, data can be easily
downloaded in the field, and the units are easily transferable to
other locations, if required.
Dr. Ronald Daalmans, Environmental Sustainability Manager at
Chivas Brothers Ltd. has been impressed with the resilience of the
loggers in the outdoor environment, having used the loggers
previously for internal process assessments within its
distilleries. He comments, "The loggers are in use by other
stakeholders within the sector such as SEPA, Fishery Boards &
Trusts and Marine Scotland Fisheries Service, which means we are
generally confident of having comparable results, or have the
facility to cross-calibrate with others."