A food scientist named Emily Durchuk has created a liquor out of a byproduct from cheese making. It is considered whey and over 100 billion pounds of whey is produced each year in the U.S. Only less than half of the 100 billion is used. The whey-based liquor has won awards and been mentioned in the New York Times. The question is why would anyone want to make liquor out of whey? Compared to other distilleries the whey is very green for the environment. The regular distilleries waste 12 times more water. The equates to 2-4 gallons of water for each quarter of a gallon of alcohol. Since this liquor saves whey from being disposed of and conserves water this is a no brainer for being the superior drink of choice.

https://www.darigold.com/award-winning-wheyward-spirit-dairy-byproduct/