Thanks for posting that great story, Jeeper. Just one problem: in copying the article you also inserted an extra letter that turned the (Scotch) whisky under discussion into (Bourbon or Irish) whiskey!
It would be great if a similar programme were introduced in the US, or in Ireland, in which case it would be whiskey that was contributing to the environment.
But for the moment it’s only Scotland, and only whisky.
Perhaps something similar could be done with the waste products of South Africa’s wine farms. I’m sure pressed grapes and stalks (known in Afrikaans as doppe) have more uses than feeding pigs (as we used to on our farm).
Regards,
Mike