Whey spirits, which are vodka and gin made from cow's whey, are made from dairy unlike grain and potato vodka and gin. Dairy's unique properties are a sweet taste and a silky smooth mouthfeel.

The Feel of Whey Spirits Is Unique

The mouthfeel of whey spirits is unique. The mouthfeel is a description of the spirits' thickness, and the palate sensation While drinking spirits, some people may feel a slight thickness of the liquid. in comparison to water and pure alcohol, the spirits feel thicker than just water and pure ethanol.

Whey spirits are unique to describe due to their smooth and creamy mouthfeel. Even with the presence of dairy, there is no lactose nor gluten in the final product.

Whey spirits result from the fermentation of milk with sugars of lactose. starches of grain and potatoes are fermented differently. The fermentation of lactose yields glycerol which is a sweet compound. It is a humectant and offers some thickness to the spirit. The thick, creamy mouthfeel is a result of glycerol.

Low Minerality

Some producers explain the softness to a unique absence of minerality. Distilling from whey, as well as the clean water used for proofing, produces a spirit without the sharp, mineral-laden edge found in some vodkas. This contributes to a more rounded taste.

Because of this, the spirit is very pleasant to consume neat or on the rocks. It does not have the immediate ‘burn’ or heat associated with traditional, less-refined vodkas.

The Flavour Profile: Subtle, Sweet

While vodka's legal definition mandates it be "without distinctive character, aroma, taste, or colour," experts and enthusiasts agree that a spirit's raw material leaves behind a subtle sensory trace. In whey, this does come with a light and distinctive taste.

A Hint of Natural Sweetness

In contrast to spirits made from heavily starched ingredients, the sugar-based whey—particularly the lactose that has been converted—leaves a natural sweetness that is noticeable.

Tasters commonly note certain sweetness, such as hints of vanilla cream, caramel, marshmallow, or subtle anise. This is not an added flavour. It is a natural congener (flavour compound) that was formed during the unique milk sugar fermentation.

The Clean Finish: The embrace of sweetness should not obscure the spirit's fantastically clean, crisp finish. The balance this spirit offers, with a creamy onset and a pristine closing, elevates it from the category of neutral-tasting spirit and provides it with 'true depth'.

Whey Gin: An Elevated Botanical Base
In whey-based gins, this unique profile serves a distinct purpose:
Texture Enhancer: The naturally creamy mouthfeel provides a lovely base that, along with whey, carries the lighter and more richly textured botanicals of gin (juniper, citrus peel, and coriander), presenting an exquisite, multilayered, and rounded palate.
Softening Effect: The backbone of the spirit’s whey sweetness provides a softening contrast to the more aggressive and resinous juniper and coriander. This influence makes for a gin that is often more floral and delicate and, overall, smoother compared to a traditional grain-based London Dry style.

A Spirit of Distinction
Whey spirits constitute a definitive step beyond the neutral grain standard. The dairy origins lead to a spirit whose sensory profile is defined by texture and silkiness. This is a profound outcome for those who seek smoothness in their clear spirits, as it challenges the notion of sterility. The distinctiveness of this spirit lies in premium raw materials, which demonstrates the value of the most original component of an award-winning spirit.