Hartshorn Distillery shares land with Grandvewe Cheeses. We’re the same family doing different things with the same goal — reduce waste, look after each other, look after the planet. So when it comes to our products, if there’s a swill, there’s some whey. 

Whey’s often thrown out in the cheesemaking process and we wanted to find a way to repurpose the excess. So, armed with a welding rod, an old beer keg and a lot of internet research, we began trying to convert it into palatable alcohol. 

It started with vodka. Double-distilled and unfiltered. Most distilleries take just under half their yield but we like minimal impurities and maximum quality, so we only use the best 10 percent of each distillate. It’s a long production process for 150 bottles a batch, but it’s what carries the whey through to the finished spirit and gives it the complex character, beautiful creaminess and sweet finish that sets it apart from anything else around. 

The vodka didn’t do too badly so we turned our attention to gin. Again, sheep’s whey, but also a homage to the land we’re lucky enough to live and work on. We use an array of native botanicals — lemon myrtle, anise myrtle, wattleseed, juniper berries, Tasmanian pepper leaf — alongside two others that haven’t been used by any other gin-makers before. We also dabble in whey-based liqueur (a swill that gets you swole — you’re welcome) and a very special whey-sky — the Hartshorn spin on whiskey(ish) distilling and another world-first under our boozy belt.