Wisconsin’s rich dairy history is finding new life in a unique and flavorful way, thanks to a local distillery that is incorporating milk sugar, a byproduct of cheese production, into their spirits. This innovative approach not only supports the local dairy industry but also adds a distinct character to the final product.
Knowlton House Distillery sources its milk sugar from a nearby family-run cheese factory. “Milk sugar starts with the dairy farmers and the cheesemakers,” Heather Mullins, founder and head distiller of Knowlton House Distillery explains. “When they make cheese, what’s left behind contains cream, protein, and lactose—the milk sugar we use in our process. That lactose is the key ingredient that we incorporate into our distillation, setting our spirits apart from others.”
Understanding the process behind these unique spirits begins with a basic knowledge of distillation. “There are two major parts: fermentation and distillation,” Mullins continues. “Distillers first ferment some type of sugar using yeast to create alcohol. But unlike brewers or winemakers, we take it a step further by distilling the alcohol produced. The choice of sugar is crucial—while most vodka and gin distillers extract sugar from corn, wheat, or potatoes, we use milk sugar that comes straight from the cheese factory.”
The result? A vodka and gin that doesn’t taste like milk but offers a distinctive mouthfeel. “Our milk sugar vodka has a silky, almost creamy mouthfeel,” Mullins notes. “It’s still a traditional vodka, but that underlying texture is something we believe truly comes from the milk sugar.”
Mullins’ personal history deeply roots this unique approach. “My husband comes from a long line of Wisconsin dairy farmers and cheesemakers, and my background is in fermentation science,” she says. “We are a Wisconsin marriage, and it just makes sense for us to showcase how those milk sugars can turn into spirits here in the dairy state.”
Sustainability is a core value at the distillery, and using milk sugar embodies this commitment. “We’re proud to play our small part,” Mullins says. “The dairy industry in Wisconsin has found so many creative ways to use every part of the milk, and we’re excited to contribute by using milk sugar in our spirits.”
The distillery’s connection to local farmers and suppliers extends beyond just milk sugar. “The Mullins Cheese Factory, where we get our milk sugar, sources milk from 700 farms within a 90-mile radius. For our gin, we also use Wisconsin natives like ginseng from Hsu Farms in Wausau. Being in such an agriculturally rich area, there’s so much potential for collaboration.”
Looking ahead, the distillery is excited about future experiments, including a new cocktail called “Milk Punch,” which combines their milk sugar spirits with juices and spices, resulting in a clarified, smooth drink. “It’s an old technique that has been a huge hit with our customers,” Mullins says. “We’re always looking for new ways to innovate and work with local farmers to bring something unique to our spirits.”
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