Where there’s a will, there’s a whey

Where there’s a will, there’s a whey — at least, that seems to be the motto of this Tasmanian micro-distillery that turns whey (the liquid remaining after milk has been curdled and strained) into award-winning spirits.

Hartshorn Distillery in Australia produces the world’s first vodkas, whiskeys and gins made from sheep’s whey, the latter of which includes rare Aussie botanicals that won a gold medal at the 2018 World Gin Awards.

It’s common in the industry to mask your base ingredient through triple distillation, but creator Ryan Hartshorn double distills his spirits (and doesn’t filter them) so that the whey’s natural flavor profile shines through when they’re sipped neat (or without ice or water added).

The idea came to the so-called “vodka shepherd” as a creative way to upcycle waste from his family’s Grandvewe Cheesery, which produces blue, manchego and spreadable sheep cheeses from the same animals that give birth to the spirits.

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