‘Waste’ is not the first thing that springs to mind when thinking about a distillery, but for Hendre Barnard, Head of Production at Jim and Tonic Distillery, it is; while manufacturing every day, there is a lot of organic waste to deal with. Here Hendre explains exactly how they deal with waste at Jim and Tonic.
Distilleries and breweries handle waste differently, but at Jim and Tonic, we opted to give all of our waste a second life, instead of sending it to landfills. Here are some ideas for repurposing various sorts of distillery waste:
SOLID WASTE
Despite the removal of all carbohydrates, this “spent grain” has a high level of flavour, vitamins, and minerals, making it acceptable for human or animal consumption.
Ideal as a food for cattle and pigs, and what is not utilised as feed can be composted.
Can be used in baking due to its lower fibre content, making it easier to digest. also great for supplementing sourdough due to its acidic taste.
SEDIMENTARY WASTE
This is made up of unfermentable solids that settle during the fermentation process. It is generally made up of dead yeast cells and other nutrients like fat, proteins, and hops.
Because of its high nutrient concentrations, sedimentary waste can be an excellent fertiliser.
When coupled with spent grain, this waste can also be used as a natural herbicide, with the microbes produced munching away at any bothersome weeds.
BOTANICAL WASTE
This is the solid botanical waste from the infusion process, such as juniper cones, coriander, rosemary, and so on. We compost this waste at Jim and Tonic, which is a good and environmentally responsible method of disposal.
Some distilleries use this waste to make bread and baked items, while others dry it and use it as a potpourri. Chefs have used this waste to create extracts and flavoured oils for cooking, as well as spice blends and rubs.
The waste might also be utilised to create essential oils, which could then be used to make soaps, lotions, room sprays, and other products.
My five tips for food waste reduction:
Look at all the potential uses – Look beyond the obvious ones to determine which ones are still available while the product is in its current state.
Get a different perspective – Talk to people in other businesses who produce similar waste or use your product as an ingredient; they may offer you some fresh insights.
Consider the volume – low-tech solutions are preferable to high-tech for smaller amounts of waste, and DIY solutions are preferable to outsourcing.
Consider distances – a compost heap at your local community garden might be a better option than a piggery 50 kilometres away. Consider the volume: Consider distances:
Be committed – Even having a designated bin that is collected and handled effectively and sustainably takes time and effort. All personnel must be committed, and customers must be educated about your principles and procedures.
ABOUT JIM AND TONIC
Jim and Tonic are an independent craft gin company with microdistilleries and gin cocktail bars across London, as well as an online gin shop. It’s about time quality gin and sustainability went hand in hand. Sustainability runs through Jim & Tonic’s DNA and every drink you enjoy at their bars or order online has been produced and packaged with their ethos of REDUCE, REUSE and REGENERATE in mind.
