Environmental and economic life cycle assessment of a Spanish whiskey
Project title and reference: Sustainability assessment of a Spanish whiskey
Participants: Universidad Politécnica de Madrid (UPM), Destilerías y Crianza del Whisky S.A., Beam Inc.
Duration: ongoing project Commenced: 1st May 2019
Principal researcher: Guillermo San Miguel. Agroenergy Research Group, ETSII, UPM
PROJECT SUMMARY AND OBJECTIVES:
SUMMARY: despite its commercial and economic importance, very few investigations have been carried out to evaluate the environmental and economic performance of spirituous drinks. This is a first investigation conducted in collaboration with the most widely known Spanish company in the field, owner of the famousely known whiskey DYC.
OBJECTIVES:
This investigation aims to investigate the sustainability a specific type of whiskey from the DYC distillery. The analysis covers:
Generation of a process and economic inventory of the whiskey product
Environmental assessment of the whiskey using Life Cycle Assessment (LCA) methodology
Economic assessment of the whiskey using Life Cycle Costing (LCC) and Coste Benefit Assessment (CBA) methodologies
Produce a sensitivity assessment for key life cycle parameters including origin of raw materials and production methods (including organic production)
