It’s a “farm-to-flask” concept that promotes both upcycling and food waste reduction, starting from a base of dairy goodness.
Portland, Ore.-based food scientist Emily Darchuk has developed Wheyward Spirit, an all-new concept in cocktail-making that starts with sweet whey, a co-product of cheesemaking.
While whey has come into its own over the past decade as a valued ingredient in new applications like sports drinks and protein powders, a good share of it is still treated like a waste product. While working as a food scientist at Horizon Organic, Darchuk was concerned when she learned that billions of pounds of whey were still being discarded into municipal waste systems -- often in small, rural communities.
She put her knowledge of fermentation and product development to work over a 3-year process to create Wheyward Spirit. The whey-based liquor first entered product distribution channels in November 2020.
Darchuk points out that Wheyward Spirit is a versatile liquor that doesn’t fall into a particular product category. She describes it as “a distilled spirit with oaky hints of vanilla cream and warm spice notes, a subtle pear aroma, and velvety smoothness,” that is perfect for sipping over the rocks or in a wide range of cocktail recipes. It is also grain-, gluten-, and lactose-free.
“With Wheyward Spirit, you no longer have to stock your home bar with every kind of gin, vodka, tequila and rum under the sun,” the company’s website states. “Our signature flavor gives us versatility, allowing you to make a wide variety of cocktail creations with a single base spirit.”
Wheyward Spirit is also certified carbon neutral by the Carbondfund Carbonfree Product Certification Program. Darchuk notes that the product’s distilling process is a tremendous contrast to other spirits in terms of water use. She says traditional distilleries create about 12 times more wastewater than alcohol. But Wheyward Spirit actually produces water savings, because it starts with a liquid product versus having to add water to traditional fermentation bases like corn.
The product has racked up a long list of industry awards in its short lifespan, including a New York World Wine and Spirits Double Gold Medal; a Gold Medal in the San Francisco World Spirits competition; and as a featured food finalist for Fast Company’s World-Changing Ideas Award.
Following the successful introduction of Wheyward Spirit, the start-up company has more recently launched Wheyward Wheyskey, a barrel-oak-aged liquor in the whiskey category.
Wheyward Spirit is available in retail locations in California, Oregon, and Nebraska. Wheyward Wheyskey currently is available online only. Both products can be purchased from the company’s online store and shipped to 36 states.
