This Vodka Alternative Is Made From Recycled Milk

There’s a proud tradition of upcyling (recycling a product into something new and better) within the liquor world that dates back thousands of years. Grappa is “upcycled” from unused grape skins, rum is made from the byproducts of sugar production, and more.

Now, a new spirit has entered the fray. Wheyward Spirit is made from an unlikely source–upcycled whey, a milky byproduct of the cheesemaking process.

In this blog post, I’ll tell you about my experience trying this one-of-a-kind spirit, as well as the interesting background of the product and the company behind it.

The Unique Creation Process of Wheyward Spirit

Whey is a byproduct of the cheese-making process, and you may have heard of the nursery rhyme, Little Miss Muffet, who is eating her “curds and whey.” While curds ultimately become the cheese, whey is the leftover liquid afterward.

Wheyward Spirit company has found a clever way to take this byproduct and transform it into an 80-proof spirit that can be used in place of traditional spirits like vodka. The company is women-owned and very mission-driven, with a focus on eco-friendly products. They call their process “Farm to Flask.”

Sustainable and Delicious: The Wheyward Spirit Mission

As a carbon-neutral spirit, Wheyward Spirit upholds its dedication to environmental sustainability and supports the concept of upcycled food. By utilizing the whey that would have otherwise gone to waste, Wheyward Spirit creates a usable and delicious spirit that consumers can feel good about.

I received a flask of Wheyward Spirit along with a small informational booklet and just had to mention how impressed I was with the packaging as well. The cow design and overall branding were really eye-catching and well done. Now, on to the tasting part…

Tasting the Unique Flavors of Wheyward Spirit

I was eager to see just what flavors and aromas Wheyward Spirit had to offer. Could it hold up to traditional spirits like vodka or gin when making cocktails?

The first thing I noticed when trying it was the scent – it gave off an aroma reminiscent of vodka or gin, but without the botanical notes one might expect from gin. Upon tasting, I found Wheyward Spirit to be light and delicate, with subtle notes of vanilla and a toasty quality.

It tasted like a unique spin on vodka, offering an extra depth of flavor without any hint of a milky taste – which might be surprising given its whey base.

However, this makes sense as the process involves fermenting and then distilling the sugars from the whey, resulting in a drink that tastes more like a vodka made from milk sugars rather than potato starches.

The Verdict: A Sustainable and Delicious Addition to Your Cocktail Arsenal

Overall, I was very impressed with Wheyward Spirit, both for its unique, delicious flavor and its commitment to sustainability. While it might not completely replace vodka or gin in all your cocktails, it certainly holds its own and brings something new to the table.

I would highly recommend trying out this upcycled spirit in classic cocktails such as martinis and Negronis. It’s cool to see craft distilleries creating new spirits with unique properties (or even with no alcohol at all).

A huge thank you to Wheyward Spirit for giving me the opportunity to try their product! I loved the sustainability aspect as well as the unique taste that introduces a new dimension to spirit-based cocktails. If you’re intrigued by the idea of an upcycled whey-based spirit and are eager to try out something truly different, be sure to give Wheyward Spirit a shot!

Key Takeaways

  • Wheyward Spirit is a spirit made using upcycled whey, a byproduct of the cheese making process.
  • It is an 80 proof spirit that can be used in place of vodka in cocktails.
  • It is a women-owned company that is carbon neutral and mission driven.
  • It has a toasty and vanilla flavor with notes of pear.
  • It is a good base for stronger and more interesting cocktails like martinis and Negronis.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.
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