Ahascragh Distillery has been recognised as a verified member of Origin Green, Ireland’s national food and drink sustainability programme.
The Origin Green programme is run by Bord Bia and aims to make Ireland a world leader in sustainable food and drink production.
As a recently awarded member, the local distillery joins a select group of industry leaders across Ireland who are committed to reducing their environmental impact and promoting sustainability.
From its inception, the Ahascragh has prioritised sustainable practices, including energy efficiency and reducing waste.
The distillery aims to maintain zero energy emissions through a novel means of thermal storage, combined with optimal heat recovery, recycling energy that would normally go unused.
The innovative system reaches temperatures above 115° – which is a first in Ireland and the UK. This allows the distillery to achieve a saving of 706 tonnes of CO2 per year with a 40% reduction in cost over an expected lifetime of 20 years.
Water input and output is closely monitored in the distillery, with water supply coming from two on-site wells. The fully automated plant, featuring a clean-in-place system, sets Ahascragh Distillery apart in the industry. This system not only measures water usage but also minimises it through automation.
As part of its Origin Green commitments, Ahascragh Distillery aims to further enhance the sustainability credentials of its packaging over the coming years and has outlined clear targets and commitments to be achieved in the short and long term.
Gareth McAllister, founder of Ahascragh Distillery said they are delighted to be a part of the Origin Green community in Ireland.
“The membership underscores our ongoing commitment to sustainability and reinforces our belief that responsible business practices are not just good for the planet but essential for the future of our industry,” he said.
“Ahascragh Distillery looks forward to continuing its sustainability journey as an Origin Green member, contributing to a more resilient future for the Irish food and drink sector.”
