The latest news, trends, analysis, interviews and podcasts from the global food and beverage industry
Scottish cheesemaker Isle of Mull Cheese has expanded into the spirits category with the launch of Hebridean Cream Liqueur, a limited-edition product made using whey left over from its cheese production.
The liqueur combines an oak-aged spirit made from whey, known as ‘whey-ski,’ with cream sourced from the farm's own milk. The resulting liqueur has an ABV of 17% and features notes of caramel, toasted nuts, vanilla and cocoa. It can be served over ice or incorporated into coffee and cocktails.
The new product was developed by Lily Reade, granddaughter of Isle of Mull Cheese founder Chris Reade and a third-generation member of the family business.
Reade said: “I’ve grown up watching my family make something from whatever the farm and the island gives us. Whether it was milk from the cows or rhubarb from the plentiful patches growing on the land, very little went to waste - there was always an idea to turn it into something we could eat, drink or share with others.”
She added: “That way of thinking has always stayed with me, so in partnership with my family we created Isle of Mull Hebridean Cream Liqueur, a product which brings together so many parts of what we do here.”
The launch reflects the dairy's approach to making use of by-products from its cheesemaking operations, while its production processes are powered by sustainable energy generated using resources from the island.
The liqueur is presented in a ceramic bottle featuring designs inspired by materials collected from the farm, including cow hair, leaves and foliage. These materials were raku-fired onto tiles to create the original textures and markings used in the packaging.
The initial release will be limited to 600 bottles, with the first 100 presented in handmade gift bags crafted on the farm by Chris Reade.
Priced at £29.99 for a 50cl bottle, Hebridean Cream Liqueur will be available from 27 October through the Isle of Mull Cheese website and its Glass Barn Farm Shop. A waiting list opened on 13 October.
