Australia is home to some of the world's most innovative craft distilleries. Few of these pioneers, however, have demonstrated resourcefulness as highly as the makers of cow's whey vodka. More than just an innovative spirit, this one is sustainable, locally farmed, and distilled to world standards. Admittedly, this makes for a fantastic Australian craft distilling story.

Exclusivity - Australia's Only Cow's Whey Distillery

The most interesting part of this spirit is its rarity. Not only is it rare internationally, but it is also quite limited nationally. Among a small group of dedicated craft producers, St Duke's Distillery located in Western Australia is the only distillery in Australia to produce alcohol from cow's whey and is partnered with local cheesemaker Harvey Cheese. In the Yarra Valley, Morgans Winery & Distillery also makes a whey vodka and claims they are "one of two distilleries in Australia to produce our own base spirit" from whey.

The complex process of transforming the milk sugar (lactose) in cow's whey into fermentable alcohol is daunting enough to scare most prospective distillers. It is this process that makes these craft distilleries so special. Closely partnered with a dairy farm and innovative thinking are the only ways this complex and costly distilling process can be successfully completed.

Differentiating Cow's Whey Vodka

Tasmania's Hartshorn Distillery distinguishes itself in the world as the first producer of sheep's whey spirits, and it is internationally recognized for its spirits production. This ‘whey’ (pun intended!) split the Australian ‘whey’ (pun intended!) distillation culture. Australia distils products from ‘whey’ (pun intended!) dairy culture.

Sustainable Spirit

Cow's whey vodka is fine example of circular economy in the spirits industry. For a long time, high-value cheesemaking whey disposal presented significant environmental problem.

The By-Product

As cheese is made, milk separates into solid curds and liquid whey. Whey is left over after the curds have been removed. It contains lactose, which is a sugar and difficult to ferment for distiller's yeast.

The Innovation

Whey is isolated and lactose is fermented to make a wash that can be distilled.

The Result

It is a fine quality vodka, and it alleviates the environmental problem of excess waste from a dairy farm. It’s an Australian solution to a global problem of food waste.

The Taste Profile: Smoothness from the Farm

Unlike traditional grain or potato vodkas, the base ingredient in the vodka has a good story to tell. It highlights the distinctive flavor and mouthfeel the vodka has to offer.

Velvety Mouthfeel

Milk and whey serve as the base of the vodka and offer a fully smooth, and velvety mouthfeel. This allows the vodka to be enjoyed neat or on the rocks making it a good choice sipping vodka unlike those vodkas that have been heavily filtered to disguise the harsh spirit.

Subtle Character

Many producers describe the vodka that they make from cow's whey as having a clean, crisp taste. The mouthfeel and aftertaste have some sweet anise, raspberry, and savory cream. The vodka has no harsh biting aftertaste making it a good experience and ideal for sipping on a warmer night.

Conclusion

Cow's whey vodka produced in Australia should not be seen as a niche product. It displays Australian creativity, and an environmentally friendly attitude. The dedication to producing a quality product shows the innovation present in Australian spirit heritage.