Waste Hater: Wheyward Spirit
Acting more sustainably doesn’t take rocket science, but sometimes, a little chemistry helps. Particularly when you’re turning dairy into whiskey…or wheysky!
Emily Darchuk, founder and CEO of Wheyward Spirit, began her career as a food scientist and product developer, before launching her own brand of upcycled alcohol products. Her passion for natural foods and the environment brought her into the dairy industry, where she saw the challenges of sourcing products with a short supply chain. Her firsthand experience working with CPG brands shed further light on the extent of industrial waste.
There was a substantial problem.
“I always cared about where food came from, and as a scientist, I had a natural curiosity on how to make a difference through innovation,” Darchuk tells Replate. “The biggest realization is that waste isn’t waste. By taking a holistic look at our food system, we are bridging gaps in the existing supply chain and handcrafting a product that adds value to our producers and customers."
Darchuk felt passionate enough about the issue to pursue her own entrepreneurial endeavor, a line of liquor products created by upcycling and distilling discarded whey from dairy farms. She spent years perfecting the distillation process before officially launching Wheyward Spirit in 2020.
According to Darchuk, for every 10 pounds of milk used, one pound of cheese is created, leaving 9 pounds of whey behind. Excess whey can have negative environmental effects, especially if not managed properly.
When whey is disposed of improperly, it can find its way into water bodies, such as rivers and streams. The high nutrient content in whey can cause eutrophication, a process in which excessive nutrients lead to an overgrowth of algae and other aquatic plants. This, in turn, depletes oxygen levels in the water, harming aquatic life and creating "dead zones" where no marine life can survive.
Additionally, whey decomposition in landfills or untreated waste disposal sites can produce methane gas, contributing to climate change and its associated environmental impacts.
“With more than 100 billion pounds of whey produced annually, less than half is fully utilized, putting a strain on cheese producers and the environment,” she explains. “One of our trademarks is, with Wheyward Spirit you can ‘taste a difference and make a difference.’ The difference we are making in preventing food waste is clear, but we are also repeat winners at the top spirit competitions around the world for our upcycled spirit including: Double Gold and Gold at NYWSC, Gold at SFWSC and a good food award. We are able to do this through our unique process that allows us to create a completely additive free speciality spirit that delivers a lot more versatility and sippable character than any vodka, gin, tequila or rum can.”
Wheyward’s line includes the original liquor - a clear spirit that can be used in place of vodka, gin, tequila, or rum - and whiskey. While Darchuk says creating an entirely new supply chain and category was challenging, she’s inspired by her ability to bring innovation and sustainability to the industry.
Others have certainly taken notice.
Wheyward Spirit partnered with Ben & Jerry’s to bring back their fan-favorite icecream flavor, Dublin Mudslide, using Wheyward’s liquor. Additionally, Wheyward is the only alcohol brand approved to use the Real California seal because the company sustainably sources whey from California dairies.
“Being both a scientist and entrepreneur is unique, especially within the world of food start ups, and this has allowed us to develop deep partnerships across our supply chain and drive top quality and innovation in our products,” notes Darchuk. “Being a food scientist with a background in product development has also been a great help in our own cocktail development and collaboration with mixologists to tell an amazing story through a drink.”
To learn more about Wheyward Spirit and Wheyward Wheyskey, or order directly, visit their website.
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