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Ryan Hartshorn of Hartshorn Distillery has followed up his award-winning sheep’s whey gin and vodka with a ‘whey-sky’.
“While it’s not technically a whiskey as we’ve used sheep’s whey to create the base spirit, it’s been made true to style,” says Ryan.
Like other Aussie drams, Harsthorn’s ‘whey-sky’ has been double pot distilled, whiskey type cut and aged in 20-litre sherry casks for a minimum of three years.
“The main difference in taste is you get a little bit more sweetness from the whey than you would with rye or barley, but otherwise the flavour profile is pretty similar,” says Ryan.