Please enter your date of birth
You are too young to enter
A small-batch Tasmanian distillery has become the first in the world to turn sheep whey – a byproduct of the cheese-making industry – into a very sippable spirit.
The star ingredient in Hartshorn Distillery’s vodka, gin and whiskey range is sourced from the family’s organic sheep dairy and cheesery, Grandvewe, which is located in Birchs Bay, around 40km south of Hobart.
“Because our cheesery is also a farm, we can feed the whey back to the animals, but many cheeseries will just tip it down the drain,” says owner and head distiller, Ryan Hartshorn.”
After researching about distillation online, Ryan bought a small tabletop still from eBay and decided to have a crack at converting the whey into alcohol.
“There was a lot of experimenting going on, it hadn’t really been done before so the written literature only took us so far,” he said.