Water is often an unsung hero in the world of distilleries and wineries.

Water isn’t just an ingredient in producing spirits and wines; it’s a defining element that impacts everything from taste to safety.

With breweries and distilleries in mind during conception, its performance and versatility make it an enviable addition to many sectors.

Scientists at Heriot-Watt University in Scotland have derived a way to turn whisky wastewater into valuable green energy.

Enter industrial media filters – a game-changer in the quest for cleaner and greener operations.

A pivotal area of focus is water utilization. This has given rise to the adoption of water reclamation and reuse practices, across sectors.