Drink producers across the globe are experimenting with ageing alcohol underwater. Scotland’s great coastline may provide the ideal environment for this technique. Could this process help boost the Scottish drinks industry?
Wineries have been trialling underwater ageing techniques for a while. One of the first winemakers to experiment with underwater ageing was Spain’s Raúl Pérez. In 2003, he sank bottles of Albariño, grown in the Rías Baixas vineyards, in the ocean for 60 days.
Since then, more producers from great wine producing countries like France, Italy, Chile, South Africa, Chile and Australia, have headed to the waters to age their wine.