Scotland’s Sterling Distillery is exploring a radical shift in packaging: replacing traditional glass bottles with aluminum cans for its whisky. This move, driven by sustainability concerns, faces significant hurdles related to flavor preservation and safety. The distillery aims to debut the change by 2027, but success hinges on finding a suitable lining to prevent metal contamination.
The Problem with Glass
The whisky industry relies heavily on glass due to its perceived quality and stability. Glass bottles reinforce the image of artisanal craftsmanship and do not interfere with the spirit’s delicate flavor profile after years of aging. However, glass production is energy-intensive, and its weight increases transportation-related pollution. Recycling glass is also less efficient than aluminum recycling.
Aluminum as an Alternative
Aluminum containers offer a more sustainable alternative. They are lightweight, easily recyclable, and require less energy to produce. Yet, the whisky industry has hesitated to adopt aluminum due to concerns over flavor alteration and potential metal leaching into the spirit.
Scientific Investigation
Sterling Distillery partnered with Heriot-Watt University to analyze the interaction between whisky and aluminum. Researchers used nuclear magnetic resonance spectroscopy and plasma mass spectrometry to assess flavor changes and metal levels. Tests revealed that aluminum can reduce key flavor compounds like gallic acid, though blind taste tests showed no noticeable difference between whisky stored in glass versus aluminum.
The Toxicity Problem
The primary issue is aluminum leaching into the whisky. Unlined aluminum reacts with organic acids in the spirit, potentially releasing unsafe levels of the metal. This is not a problem in products like soup cans, which use epoxy resin or BPA linings. However, BPA has its own health and environmental concerns, leading to a search for safer alternatives.
The Need for Innovation
Researchers concluded that current aluminum linings are insufficient to prevent metal contamination over the long aging periods typical of whisky. A new, durable lining is necessary to ensure both flavor integrity and consumer safety.
“Any innovation has to respect the craft of whisky making while meeting the highest standards of safety,” said Annie Hill, a researcher at Heriot-Watt’s International Center for Brewing and Distilling.
The distillery acknowledges the challenge but remains committed to finding a solution before its first matured whisky is ready in 2027. This pursuit highlights the industry’s growing pressure to balance tradition with environmental responsibility.
The future of aluminum whisky bottles depends on overcoming these chemical and material barriers, proving that sustainability doesn’t have to compromise quality.
