There is a lot going on with this label. First and most obviously, it’s in the style of a cream liqueur, but it’s classified as a wine. The back label is in the style of a front label. And it’s made with whey neutral spirits. Wikipedia says whey is “the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein.” It is further evidence that wine and spirits can be made from a huge number of commodities. Dr. John Murtagh was an expert on converting whey into spirits:

Since 1979 John has been retained as a consultant to Carbery Distillers Ltd. of Ireland, on the development and operation of their process for the fermentation of cheese whey, to produce very-high-quality neutral spirit for beverage and industrial uses. He has also been responsible for the commissioning of three whey-alcohol plants for Carbery licensees in New Zealand and the U.S., and continues to visit and assist these plants.

Related Posts:

• The Mighty Mushroom (1)
• Beer with Oysters and Clams (3)
• Beer with Civet Droppings (0)

 Email This Post     |     Print This Post     |    

Tags:

hybrid, ingredients, processing, serving facts/allergens, statement of composition, would you drink it?

This entry was posted on Wednesday, November 12th, 2008 at 8:30 am and is filed under cream liqueur, wine specialty . You can follow any responses to this entry through the RSS 2.0 feed. You can post a comment, or trackback from your own site.