Ireland’s rapidly expanding whiskey industry releases ethanol vapours during spirit maturation, contributing to non-methane volatile organic compound (NMVOC) emissions and the growth of “whiskey fungus” (Baudoinia spp.) on nearby surfaces. This project will quantify ethanol emissions from whiskey maturation facilities, investigate the environmental distribution and biological characteristics of whiskey fungus, and assess potential human health and ecological risks. By integrating emissions estimation, environmental monitoring, and risk assessment with a review of national and international regulatory approaches, the project will provide an evidence base for informed policy and licensing decisions. The research will deliver practical guidance, open datasets, and mitigation options to support environmental protection while enabling sustainable growth of the Irish whiskey sector.
Awards
- Environmental Protection Agency