Isle of Mull Cheese is entering the spirits market with the introduction of its first Hebridean Cream Liqueur.
The drink is made at Sgriob-ruadh Dairy Farm and Distillery, the family-owned operation on the Isle of Mull. It is the first product developed by Lily Reade, the founder’s granddaughter and a member of the farm’s third generation.
A liqueur shaped by the farm
This new cream liqueur combines a circular approach to production with a highly personal presentation:
- A whey-based spirit: Instead of relying on a conventional alcohol base, the distillery uses whey left behind during the production of the farm’s renowned cheese. After maturation, the spirit is combined with the farm’s own fresh cream and rested in oak.
- Distinctive flavour: With an alcohol strength of 17% ABV, the liqueur delivers notes of caramel, roasted nuts, vanilla and cocoa. Consumers can enjoy it chilled over ice or use it in drinks such as festive coffee, a White Russian or a flat white martini.
- Handcrafted ceramic bottle: The bespoke ceramic vessel reflects the product’s agricultural origins. Its distinctive surface designs were created from materials found at Sgriob-ruadh, including cow hair, leaves and other foliage. These elements were raku-fired onto tiles to produce the original textures.
Limited release strategy
The Hebridean Cream Liqueur is being introduced as a carefully restricted, small-batch product. A waiting list opened on Tuesday 13 October, with general sales scheduled to begin on Tuesday 27 October.
Only 600 50cl bottles will be produced, each carrying an RRP of £29.99. They will be sold online and through the Isle of Mull Cheese Glass Barn Farm Shop on a first-come, first-served basis.
To add a seasonal touch, the first 100 purchases will include a handmade gift bag produced on the farm by Lily’s grandmother, Chris.
Island-led sustainability
The launch builds on the Reade family’s 46 years of working on Mull and reflects wider food and beverage industry trends around resource efficiency, food and drink sustainability, and food and drink consumer trends that favour authentic, locally rooted products.
Lily Reade described the family’s approach, saying: “I’ve grown up watching my family make something from whatever the farm and the island gives us… very little went to waste – there was always an idea to turn it into something we could eat, drink or share with others.”
By transforming cheesemaking whey into a spirit and combining it with cream produced on the farm, the liqueur brings together several generations of agricultural knowledge in one seasonal product. Its launch also highlights how food manufacturing trends, food processing technology, food distribution trends, food and drink industry innovation, food and drink regulations, food and drink packaging and food and drink marketing can support distinctive products with a strong local identity.