Whisky firms deny chemical risk

The makers say there is no risk to drinkers

Whisky firms have jumped to the defence of their product amid concerns over a chemical found in a wide range of the drinks.

They have dismissed fears that ethyl carbamate, a naturally occurring substance found in many Scotch and American whiskies, could cause cancer.

New research by the Food Standards Agency has shown there are levels of the chemical, also known as urethane, in whisky. And studies in the United States found that high doses could be carcinogenic.

Consumer watchdogs have called for every bottle to be labelled, to warn drinkers about how much of the compound is present.

There have even been suggestions that those whiskies with the highest levels should be banned altogether.

'Not peculiar to whisky'

However, Campbell Evans, of the Scotch Whisky Association, said that that was ridiculous.

Mr Evans believes the implication, as far as the industry was concerned, was that if people were worried about whisky, they should also be worried about most things they eat and drink.

He said: "Ethyl carbamate is not peculiar to whisky. It is found in cheese, yoghurt, bread, orange juice, Soya sauce, a wide range of alcoholic drinks.

"Only a tiny percentage of anybody's diet is going to come from Scotch whisky and that really puts it into context.

"This is not a Scotch whisky issue."