The Spirit of Ontario Dairy

Photo by Jamie Kronick
When the milkman delivers to Dairy Distillery it's by the truckload. The first delivery was 6,000 litres of permeate from the Parmalat plant in Winchester, one hour east of Almonte.
Neal McCarten checks in on the vodka fermenting in the imported copper still at the bright and lofty new distillery he built with co-owner Omid McDonald in Almonte, Ont. Dairy Distillery uses permeate, a byproduct of filtered milk, as the sugar used to feed the yeast.
Omid McDonald took inspiration from the recently built Dalmunach Distillery in Scotland for the window wall of Dairy Distillery's "modern barn" design.
Look for Vodkow coming soon to the LCBO.