whiskey

We can’t conjure up a more old-school, more intrinsically American industry than whiskey-making, or more iconic whiskey names than Jack Daniel’s and Jim Beam — the latter, of course, being a bourbon, a particular type of whiskey. The recipes for both “Jack” and “Jim” have remained unchanged for generations and their distillers in Tennessee and Kentucky, respectively, are traditionalists to their core. That doesn’t mean, though, that they’re unaware of the need to reduce their greenhouse gas (GHG) emissions — or are blind to the opportunities that decarbonization may present. Now, as we discuss in today’s RBN blog, both Jack Daniel’s and Jim Beam are all-in on producing renewable natural gas (RNG) from spent grains.

It’s been heard in many a pub: “Liquor may not be the answer, but it’s worth a shot.” You could make the same argument for hydrogen. While many question whether it will ever make economic sense to use hydrogen as a supplement to — or replacement for — natural gas on a large scale, others insist that hydrogen has a great future as a climate-friendly fuel, assuming it receives sufficient developmental support from government and ESG-minded industry. As it turns out, an early test of hydrogen’s potential is coming from the liquor industry itself, or more specifically, the maker of a renowned single-malt scotch on the Isle of Islay, off Scotland’s western coast. In today’s RBN blog, we discuss the distiller’s hydrogen production and combustion project and the broader plan by members of the Scotch Whisky Association and Scotland itself to achieve net-zero carbon emissions within a generation, largely through the expanded use of hydrogen.