Wheyward Spirit is a handcrafted clear spirit distilled from whey, the dairy by-product of cheesemaking, sourced from California dairies and bottled at 80 proof (40% ABV).
Founder and CEO Emily Darchuk, a food scientist and product developer, realized that what many see as waste is really an opportunity: whey isn't waste, it is a gap in the food system. When cheese is made, the curds become cheese and the whey is left over. Wheyward turns that upcycled whey into a sustainable spirit, partnering with California dairies and building a bridge between the dairy and spirits industries. It was the first alcoholic beverage unanimously approved by the California Milk Advisory Board.
Designed to capture the best elements of vodka, sake, gin and rum, it is complex and sippable, with a natural creamy smoothness, hints of vanilla, warm spice and a subtle fruit sweetness, rounded out by a velvety finish. It earned a Double Gold medal at the 2021 New York World Wine & Spirits Competition and a Gold at the 2022 San Francisco World Spirits Competition.
It is a conversation-starting gift for adventurous drinkers and cheese lovers.
Whey is the protein-rich liquid that separates from the curds when milk is made into cheese, and its natural milk sugars can be fermented.
Making spirits from whey is rare, which makes Wheyward one of the most unusual bottles on the shelf.
Its soft texture makes it a natural partner for a cheese board, and it works anywhere a clean, smooth spirit is called for.
Tasting Notes
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Character: Natural creamy smoothness.
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Notes: Vanilla, warm spice and subtle fruit.
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Finish: Velvety.
Specifications
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Producer: Wheyward Spirit (Emily Darchuk)
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Style: Whey spirit
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Base: Upcycled whey from California dairies
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Proof / ABV: 80 proof (40% ABV)
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Region: California, USA
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Size: 750ml
How to Enjoy It
Sip it chilled or on the rocks, or use it in place of vodka in a Martini or a highball. It pairs with cheese boards, especially aged California cheeses.
Frequently Asked Questions
What is it made from?
Whey, the liquid left over from cheesemaking.
Who founded it?
Food scientist Emily Darchuk.
How should I drink it?
Neat, on the rocks, or anywhere you would use vodka.
Explore more in our Vodka collection.
