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A Bay of Plenty distillery using ethanol distilled from New Zealand’s grass-fed dairy industry has won a gold medal and 99 points at the International Wine and Spirit Competition in London. George White, co-founder of Clarity Distilling Company, says the whey base, a byproduct of the dairy industry, is the point of difference the company built its brand around.
“A lot of people actually don’t disclose the base of their spirits. We specifically wanted that as our marketing point,” he says.
Read the full story: country-wide.co.nz/export-doors-opening-for-award-winning-whey-gin-distillery
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