The production of alcohol, wine, beer or spirits has long been associated with many environmental effects, from water usage to energy and pollution. But the ecologies of organic and traditional alcohol production can be vastly different based on the farming practices, ingredient sourcing and processing steps. This article compares organic and traditional organic cane alcohol production based on environmental impacts with the biggest factors being sustainability, resource usage and ecological impact.

1. Farming Practice: Sustainability vs Industrial Agriculture

One of the biggest difference between organic and traditional alcohol production might be the way farmers grow their crops. Organic cane alcohol is made from organic ingredients grown using organic farming techniques which are focused on sustainability and soil health. Organic farmers never use synthetic pesticides, herbicides and fertilizers but use natural means of crop rotation, composting and biological control of pests. These methods keep the environment full of biodiversity, improve soil quality and reduce pollution resulting to a healthier environment.

Conventional alcohol production relies on industrial agriculture that usually involves chemical inputs. Large scale use of chemical fertilizers and chemical pesticides is seen in conventional farming and as these chemicals promote harvests they can also contribute to land erosion, water pollution and depletion of biodiversity. The chemical ridden runoff from fields seeps into water reservoirs and alters life in streams, rivers and lakes and fouls sources of fresh water. Organic agriculture doesn’t perpetuate those risks but has the concern for environmental well being in the long term. Knowing where to buy organic alcohol ensures that you are supporting sustainable practices while avoiding harmful chemicals.

1. Water Usage: Efficiency and Waste

Water is a precious resource for organic as well as conventional alcohol production used for irrigation, fermentation and cleaning. However the amount of water used and the efficiency of which it is applied can vary greatly between the two. Organic liquor producers typically promote water conservation practices. Since organic farming methods don’t use chemical inputs, the soil retains more water hence less overwatering is needed. And concurrently organic farms love to use eco-friendly method to manage water as well as harvesting rainwater or uses fewer water using dripping which is a water saver and reduces wastage. Conversely conventional alcohol production uses more water. Artificial pesticides and fertilizers will need more irrigation to sustain crop yields and therefore more water usage. Industrial agriculture also uses more water for processing and washing and adds to the water’s environmental load. If you're wondering where to buy organic alcohol, it's a good idea to look for producers who prioritize water conservation and eco-friendly practices.

1. Carbon Footprint: Low-Impact Practices vs. Industrial Emissions

The carbon intensity of alcohol production varies depending on several factors – farm level energy inputs, transport, fermentation, distillation, to packaging. Organic alcohol production is less carbon intensive than conventional production as it aims for more sustainable processes that use less fossil fuels. Organic farms also consume much less of those high production industrial inputs and that indeed reduces the greenhouse gas emissions significantly. Organic breweries, distilleries and wineries are also more likely to use energy efficient technology such as solar energy, wind power or bioenergy which again reduces their carbon footprint. Most organic farmers actually prefer buying local as a way of minimizing the carbon footprint of manufacturing goods from one place to another.