To read the original article in full go to : A black fungus is thriving in the midst of Ireland’s whiskey boom – we need to know more about it.
Below is a short summary and detailed review of this article written by FutureFactual:
Ireland's whiskey fungus: ethanol emissions from whiskey maturation and Baudoinia growth
Overview
The Conversation reports on Baudoinia, commonly known as the whiskey fungus, which thrives on surfaces near whiskey maturation facilities due to ethanol emissions from aging casks. The piece highlights growing exports of Irish whiskey, environmental observations around maturation sites, and ongoing research to understand potential health and environmental impacts.
Original publisher: The Conversation.
- Baudoinia can form a distinctive black patina on buildings and other surfaces around maturation warehouses
- Ethanol emissions may contribute to ground level ozone and NMVOC emissions, though health effects remain unclear
- Irish EPA investigated a 2022 report of black discolouration near a Cork distillery, finding Baudoinia on a warehouse but not on nearby homes
- A Dublin City University led EPA-funded project, EREG, will assess ethanol emissions, environmental distribution, and the fungus's biology in Ireland
Readers are encouraged to share observations if they live near a whiskey maturation facility. The aim is to balance a thriving whiskey industry with environmental protection and community health.
Introduction
In this context, the article examines what is known about the fungus, what remains uncertain, and what research is underway to evaluate potential health and environmental consequences in Ireland. While the issue has attracted attention for its visible impact on buildings and surfaces, it touches on broader questions about how the whiskey industry intersects with air quality, climate-relevant emissions, and community well-being.
What is Baudoinia and why does it matter?
Baudoinia is a dark fungus that can colonize surfaces exposed to airborne ethanol, especially around whiskey maturation warehouses. Ethanol and other NMVOCs evaporate from casks and can condense into the surrounding atmosphere, creating conditions that favor the fungus’s growth. The presence of this fungus has been documented around maturation facilities for more than a century, with historical observations around Cognac maturation facilities in France and later around distilleries in Scotland, Canada, and the United States.
NMVOCs are reactive atmospheric chemicals that contribute to the formation of pollutants like ground level ozone. Ethanol tends to dominate emissions from whiskey production, and the emissions are an ongoing focus for environmental monitoring and regulatory efforts in Ireland as part of broader NMVOC reduction commitments under EU rules.
Environmental observations and health considerations
The Conversation notes that there is limited research on whether the whiskey fungus can spread from distilleries to nearby residential properties, though EPA investigations have shown the presence of Baudoinia on a warehouse in a Cork area but not on three nearby houses sampled in 2022. There are still many key questions about how far the fungus travels, what drives its growth, and what its presence signals about ethanol concentrations in the local environment. Recent reviews and studies suggest ethanol may serve as a germination signal and a carbon source for Baudoinia, influencing growth and distribution around maturation facilities.
Scottish government reviews have found no evidence of health effects from Baudoinia exposure in the short or long term, but health researchers emphasise gaps in evidence and the need for ongoing environmental monitoring. The article cautions against assuming harm where evidence is lacking while highlighting the importance of gathering robust data to guide policy and industry practices.
Research initiatives and policy implications
A core focus of the article is the EPA-funded EREG project led by Dublin City University in collaboration with the University of Toronto. This project aims to estimate ethanol emissions from whiskey maturation, monitor environmental distributions of Baudoinia, study the fungus’s biology in Ireland, and examine how whiskey maturation emissions are currently regulated. The project will combine emissions estimation with environmental monitoring and microbiology to develop a clearer picture of real-world conditions around maturation facilities, including how emissions vary with barrel numbers, ages, and weather patterns. Importantly, the project intends to engage with industry, regulators, and local communities to ensure a pathway toward sustainable industry growth while protecting residents and ecosystems.
The Irish context includes commitments to NMVOC reductions under EU directives, which underscores the need for robust data to reconcile export-driven economic activity with air quality goals and public health considerations. The article frames the EREG project as a timely effort to fill knowledge gaps and support evidence-based decision-making for industry regulation and community protection.
Angels’ share and environmental questions
Beyond the visible fungal growth, the article discusses the “angels’ share” concept—ethanol and other volatiles evaporating from casks and entering the atmosphere during maturation. This evaporative process contributes to NMVOC emissions and potential atmospheric interactions, including ozone formation. A Scottish government review highlighted that most NMVOC emissions associated with whiskey production occur during maturation, reinforcing the significance of focusing research and regulation on this phase of whiskey production.
Key questions remain: how ethanol disperses beyond a warehouse boundary, how weather conditions influence local concentrations, and what the extent of fungal colonisation implies about local air quality. National inventories often rely on production data and emission factors rather than site-specific measurements, which may overlook nuanced patterns around individual maturation facilities.
Conclusion and future directions
The article closes by emphasising that Ireland does not need to choose between a successful whiskey industry and environmental protection. The goal is to develop robust evidence to support sustainable industry growth while protecting communities and natural resources. The angels’ share remains a celebrated aspect of whiskey maturation, but the environmental implications require careful study to ensure that the industry’s cultural and economic value is maintained without compromising air quality or health outcomes. The EREG project represents a robust step toward this evidence-based future.
