Dubious national stereotyping aside, there is a great lineage and association between
Scotland and the
world’s finest whisky, though that conjugal felicity between man and distillery could be endangered as the climate heats up. In the next seven decades the Scots may have to get used to becoming synonymous with that most popular of
French pursuits,
winemaking. We’ll give you a moment to get your head around that one.
Indeed, it will be more difficult to grow the indigineous ingredients required for your finest malt in the highlands as temperatures soar, and importing them may prove a conundrum if air travel is severely restricted in the future. A distinct possibility.
“In Scotland by 2080 the increase will be something like two degrees, which means you would certainly be able to produce wine,” said Professor Richard Selley, of Imperial College London. “Of course it will not be ideal for wheat and barley so we will all be drinking Icelandic whisky.”
Come again? That’s right, our harder-to-reach northern neighbours in Iceland, home of reindeer, thermal springs, deceased quiz master Magnus Magnusson and kookie, seminal pop genius Bjork, will have thousands of miles of arable land perfect for the arduous process of whisky making, while the Great Glen and the Campsie Fells will be all vineyards, producing pinor noir and chardonnay. Who knows, your great, great grandchildren may even toast their children with Scotch champagne on their wedding day…
And if all this seems a little far fetched, you only have to ask the experts. Professor Shelley believes the first grape production vineyard could open within the next five years. David Williamson, of the Scotch Whisky Association, is certainly taking it all very seriously.
Williamson said: “The industry relies on its local natural environment. We watch very carefully the impact of a whole range of environmental circumstances.
“At the moment the industry is examining its environmental sustainable strategy looking forward a number of decades.”
