External Influences Affecting the Spirits Sector: Environmental

The environmental impact of spirits production is often one that goes undiscussed. With the harsh reality of historic temperatures changing across the world, new accommodations must be made. Drastic fluctuations in temperature can impact harvest, distillation, and alter the aging process and potentially the overall flavor of a barrel or cask distilled spirit.

Whiskey distinguishes itself by being produced from wheat, barley, or corn, which are among some of the most prevalent crops in the United States. Corn is used to make whiskey—particularly bourbon, which is traditionally produced with a majority corn mash bill—and certain types of vodka that use corn as their primary grain.

Corn is a key ingredient in American spirits production due to its abundance and versatility in the United States. In 2019, corn was recognized as America’s largest crop by a study conducted by the U.S. Department of Agriculture’s National Agricultural Statistics Service (NASS). Within this report, it was found that while U.S. farmers planted 91.7 million acres of corn in 2019, equivalent to 69 million football fields, only 57% of the crops were reported to be in good or excellent condition. Compared to 75% in 2018, this is the unfortunate potential future of farming. The USDA’s Economic Research Service (ERS) publishes a Feed Outlook report each month which provides data on production, prices, the health of crops, exports, and more.

Corn production has risen with the popularity of ethanol biofuel, but this increase has significant downsides. Research from the University of Minnesota links corn farming to 4,300 premature deaths annually due to reduced air quality, primarily from fertilizer use. Other issues include chemical use, water contamination, unsustainable irrigation, genetically modified crop expansion, soil erosion, and biodiversity loss.

Wheat ranks as the third largest crop in America, but planted acreage fell from over 50 million in 2016-2017 to about 46 million in 2017-2018. While wheat faces environmental issues similar to corn, federal regulations are needed to improve harvesting methods that benefit soil, air quality, and stakeholders financially.

Barley and rye are planted less frequently than corn and wheat. In 2019, U.S. farmers harvested about 10.62 million acres of rye and 2.18 million acres of barley, with rye mostly grown in the Northern Midwest and barley in the Northwest. Globally, both crops are common in Central and Eastern Europe. Rye is used for whiskey, flour, bread, cereal, beer, vodka, and livestock feed, while barley is found in bread, soup, nutrition products, beer, and animal feed. Both crops help reduce soil erosion and need minimal fertilizer, posing fewer environmental concerns than wheat or corn.

Aside from whiskey and beer, other popular liquors are crafted from a range of agricultural products. Vodka, for example, is often distilled from grains such as wheat, rye, or corn, but can also be made from potatoes or even grapes depending on regional traditions. Rum relies heavily on sugarcane or its byproducts, with countries like Brazil and the Caribbean islands being notable for their large-scale sugarcane harvests. Tequila is uniquely dependent on blue agave, predominantly grown in Mexico, where the plant takes approximately 7 to 10 years to mature before harvest. Meanwhile, gin is typically based on a neutral grain spirit—frequently derived from wheat or barley—which is then flavored with botanicals like juniper berries, making it a distinctive spirit with a grain base and aromatic profile.

Beyond the environmental effects of grain cultivation, distilleries also have the chance to enhance sustainability within their operations. Many distillers are now adopting eco-friendly practices such as reducing wastewater, recycling materials, and powering company vehicles with biodiesel. Water conservation remains a critical concern due to its essential role in production. As eco-conscious methods gain momentum, future research will likely examine the impact of these initiatives. At present, though, most reliable information comes directly from distillers’ corporate websites and annual reports, where they outline their sustainability strategies.

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