Isle of Mull Cheese has announced the release of its Hebridean Cream Liqueur, which is created using whey by-product of the cheese that the farm is known for.

The drink, which is limited to 600 bottles at launched, has been produced and bottled at the family-run Sgriob-ruadh Dairy Farm and Distillery on the Isle of Mull.

The liqueur has been created using aged spirit which has been produced using the whey by-product of the cheese production the farm is known for.

According to the company, th ‘whey-ski’ is then combined with silky cream created from the farm’s milk and aged with oak to produce a smooth cream liqueur. 

Featuring notes of caramel, toasted nuts, vanilla and cocoa, the Hebridean Cream Liqueur is bottled at 17% ABV and is best served over ice or added to a festive coffee, white russian or flat white martini.

Lily Reade, granddaughter of Isle of Mull Cheese founder Chris Reade, is behind the new limited-edition Isle of Mull Hebridean Cream Liqueur. 

She 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. This ethos extends to the production processes we use, fully powered by sustainable energy created using island resources.

“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.

“It uses the whey left from our cheesemaking to create the spirit, which is then blended with cream from our cows, bringing together so many areas of our expertise to create a liqueur we believe will appeal to people across the world.”

Sharing the taste of the Isle of Mull with spirits drinkers and cream liqueur fans, the ceramic bottle in which the new release is encased continues to tell the story of the farm and the family who have run it for three generations.