Funded in part by the Industrial Biotechnology Innovation Centre, the project’s scope includes producing lactic acid from distillation byproducts pot ale and spent lees. Every liter of whisky produced generates about ten liters of spent lees, and pot ale is often used as animal feed.
Currently, the team is using liquid chromatography to extract high value compounds from samples provided by Chivas Brothers from 12 of Scottish distilleries. The project’s next step is to evaluate scale-up feasibility.
“This project is a brilliant example of how we can add economic value by taking a circular approach to co-products and applying biotechnology,” Dr. Liz Fletcher, director of business engagement at IBioIC, told Whiskeywash.com. “For both whisky producers and the chemicals industry, this process marks a significant step forward in reducing the environmental impact of manufacturing. We look forward to supporting RIPCELL throughout its next steps to bring the process closer to commercial application.”