Alcoholic drinks are not in immediate danger. Grapes can survive through adverse conditions; they are now being grown in areas where they have not been grown before. With more than a thousand varieties available, there is significant flexibility as well. Similarly, in the case of whisky, the core ingredients of barley and wheat should remain available in the UK – the land of Scotch. Whisky production, however, is water-intensive and production may fall during drought years. Current wine producers must be pragmatic about regulations and traditions. They will have to adapt by changing agricultural practices, using new grape varieties, and shifting vineyard locations. For Scotch whisky, reducing dependence on peat will be challenging. However, there is opportunity to cut emissions from both wine and whisky through innovations on the packaging front: recycling bottles, using recycled glass, and using alternative packaging methods and materials. Companies would have to develop partnerships to address the more difficult challenges.