Cheers to Dairy: Wisconsin Distillery Transforms Milk Sugar into Award-Winning Spirits
Source: The DairyNews
June Dairy Month in Wisconsin traditionally celebrates the state's renowned dairy products, including milk, cheese, and ice cream. This year, however, an unusual addition to the list—vodka—is drawing attention.
Knowlton House Distillery, a new venture south of Mosinee, is crafting award-winning spirits from an unlikely source: pure milk sugar derived from whey, a byproduct of cheese production.
Founded by Luke and Heather Mullins, Knowlton House marries their backgrounds in dairy farming and distillation. Luke, a fourth-generation cheesemaker with Mullins Cheese, and Heather, a master’s degree holder in brewing science and former product development scientist, have combined their expertise to create TenHead Vodka and Woodland Dry Gin. Their unique approach uses lactose from milk sugar, producing a smooth spirit that distinguishes their products in the competitive spirits market.
The distillery's efforts were recently validated at two prestigious competitions. At the San Francisco World Spirits Competition, the largest of its kind globally, both their vodka and gin received gold medals. Additionally, the SIP Awards, recognized internationally for consumer tasting, awarded their vodka platinum and their gin double gold.
Heather Mullins, Head Distiller at Knowlton House, emphasizes the distillery's dedication to innovation and quality. "It's uncommon to distill vodka from milk sugar, but we've found it creates an exceptionally smooth spirit," she stated. Despite being a new entrant in the market, the distillery's success at international competitions has been both surprising and affirming.
Importantly, despite their dairy origin, TenHead spirits are lactose-free, as the fermentation and distillation process eliminates sugars, ensuring the final product is suitable for those with lactose intolerance. Knowlton House opened its doors last August and has begun distributing its spirits throughout Wisconsin this spring, offering a unique addition to the dairy celebrations this June.
Founded by Luke and Heather Mullins, Knowlton House marries their backgrounds in dairy farming and distillation. Luke, a fourth-generation cheesemaker with Mullins Cheese, and Heather, a master’s degree holder in brewing science and former product development scientist, have combined their expertise to create TenHead Vodka and Woodland Dry Gin. Their unique approach uses lactose from milk sugar, producing a smooth spirit that distinguishes their products in the competitive spirits market.
The distillery's efforts were recently validated at two prestigious competitions. At the San Francisco World Spirits Competition, the largest of its kind globally, both their vodka and gin received gold medals. Additionally, the SIP Awards, recognized internationally for consumer tasting, awarded their vodka platinum and their gin double gold.
Heather Mullins, Head Distiller at Knowlton House, emphasizes the distillery's dedication to innovation and quality. "It's uncommon to distill vodka from milk sugar, but we've found it creates an exceptionally smooth spirit," she stated. Despite being a new entrant in the market, the distillery's success at international competitions has been both surprising and affirming.
Importantly, despite their dairy origin, TenHead spirits are lactose-free, as the fermentation and distillation process eliminates sugars, ensuring the final product is suitable for those with lactose intolerance. Knowlton House opened its doors last August and has begun distributing its spirits throughout Wisconsin this spring, offering a unique addition to the dairy celebrations this June.
