Artisanal distilling, a question of sustainability and the decline of an industry - the story behind St Duke's Distillery

At St Dukes Distillery, our story began in the idyllic southwest dairy region of Harvey Region, where Harvey Cheese had already established itself as a world-class artisanal cheesemaker. With the decline of the dairy industry and rising operational costs, we sought alternative ways to sustain our business. The Covid pandemic further challenged us as tourist numbers dwindled, prompting us to explore innovative methods to generate income. Our commitment to sustainability drove us to reduce waste and energy reliance, leading us to ask an important question: How could we better utilize the whey, a by-product of our cheese-making process?

The answer came in the form of St Dukes Distillery. We embarked on a journey to create a unique, localized product that not only showcased the rich resources of our region, but also utilized the whey from our cheese production. Unlike many distilleries, we don't buy ethanol to make our spirits. Instead, we produce everything on-site, developing our own alcohol from the leftover whey after cheese making, which is double distilled to bring out unique flavors and characters. As the only distillery in Australia to produce alcohol from cow's whey, we pride ourselves on our distinctive product.

Diversifying into distillation has allowed us to continue thriving amid challenging economic conditions and the driest period in recorded history. Today, we are a key employer in the region, providing stability and support to local producers. St Dukes Distillery stands as a testament to innovation, sustainability, and the rich heritage of Harvey.