The ABC reports that alcoholic spirits made from cows’ milk might raise a few eyebrows, but farmers say the innovative beverage could help the battling dairy industry.
To that end, one cheese and gin maker has begun making a wheybased spirit on his farm in Wokalup, about 140 kilometres south of Perth.
Robert St Duke makes his gourmet cheese varieties using milk from nearby farmers. He then ferments the watery byproduct (whey) from the curds into a liquor base. It produces a clean, strong spirit — similar to both vodka and gin.
ABC claims that the craft is not new but is being slowly revived around the globe in places like Ireland and New Zealand.
