Savvy distillers are transforming whey, a major dairy byproduct from cheesemaking, into high-end craft spirits, appealing to environmentally-conscious consumers. Brands like Wheyward Spirits and Broken Shed Vodka utilize whey to align with the growing market demand for sustainable products. Whey production results in approximately 100 billion pounds of waste per year in the U.S., with less than half being repurposed. These innovative distillers see an opportunity to create unique beverages, reflecting a shift towards sustainability in the spirits industry and attracting a new wave of consumers.
Food scientist Emily Darchuk launched Wheyward Spirits in 2020, on the eve of the pandemic. Five years later, her brand is available in 40 states and thriving.
Mark Simmonds of Broken Shed Vodka credits consumer interest in whey-based spirits with helping the brand enter the U.S. market. "It has been one of our proud and differentiating product points," he says.
At Minnesota's Redhead Creamery, everything happens onsite. "We fertilize the soil with cow manure, grow the crops that feed the cows, which make the milk, which enters the cheese vat..."
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