Heriot-Watt University and The Scotch Whisky Research Institute KTP 24_25 R2

A single drop of counterfeit Scotch Whisky could be identified by a new colour-measuring device that replaces slow, subjective human inspection. The Scotch Whisky Research Institute and Heriot-Watt University are developing a rapid, quantitative method to measure whisky colour during production. Currently, distillers rely on visual checks or laboratory analysis that takes hours, creating bottlenecks and leaving room for inconsistency between batches. The new technique aims to deliver a simple, instant readout of colour that correlates with quality and authenticity. If successful, the system would allow producers to adjust blending in real time, ensuring every bottle of a given brand looks identical to the last. It would also give regulators and exporters a fast, objective tool to spot counterfeit products before they reach shelves. The project is applied research with a clear commercial endpoint: a practical device for the distillery floor. It does not probe fundamental questions about whisky chemistry, but instead solves a specific manufacturing and supply-chain problem that costs the industry time, money, and brand reputation.