Isle of Mull Cheese is branching into spirits with the launch of its very first Hebridean Cream Liqueur.

Produced at the family-run Sgriob-ruadh Dairy Farm and Distillery on the Isle of Mull, this release marks the debut product from Lily Reade, the founder’s granddaughter and part of the farm’s third generation.

What makes this liqueur different?

The new cream liqueur stands out for its circular production process and deeply personal, artisanal design:

• The “Whey-Ski” Base: rather than standard alcohol bases, the spirit is distilled using the whey left over from the farm’s signature cheesemaking process. This aged spirit is then blended with rich cream from the farm’s own milk and aged with oak.
• Flavour profile: bottled at 17% ABV, the liqueur features rich tasting notes of caramel, toasted nuts, vanilla, and cocoa. It is designed to be served over ice or mixed into a festive coffee, white Russian, or flat white martini.
• Artisanal ceramic packaging: encased in a custom ceramic bottle, the packaging tells the literal story of the farm. The bottle features unique prints made using materials gathered directly from Sgriob-ruadh — including hair from the farm’s cows, leaves, and foliage — which were raku-fired onto tiles to create the original textures.

Bringing the product to market

The rollout of the Hebridean Cream Liqueur is designed as an exclusive, small-batch release. Following a waiting list that opened on Tuesday 13 October, the liqueur officially goes on sale on Tuesday 27 October.

The launch is strictly limited to 600 bottles (50cl size) priced at an RRP of £29.99, available on a first-come, first-served basis online and at the Isle of Mull Cheese Glass Barn Farm Shop.

As a festive bonus, the first 100 bottles sold will come packaged in a homemade gift bag crafted on the farm by Lily’s gran, Chris.

Rooted in Island sustainability

The new launch represents a continuation of the Reade family’s 46-year history on the island. Reflecting on the family’s sustainable ethos, Lily Reade shared: “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 uniting leftover cheesemaking whey with farm-fresh cream, the release bridges multiple generations of agricultural expertise into a single, festive bottle.