Ryan Hartshorn is the co-founder, director and Head Distiller at Hartshorn Distillery, a Tasmanian micro distillery that's the first in the world to make boutique batches of Vodka and Gin from sheep whey, a by-product from their family business, Grandvewe Cheeses. In this episode, you'll hear how Ryan and his family ran the Grandvewe sheep cheesery for 13 years, before Ryan bought a cooper still off eBay and against all odds, learnt how to ferment and distill sheep's whey into Vodka. Ryan's persistence paid off, with his second batch of Sheep Whey Unfiltered Vodka winning the Best Varietal Vodka of Australia for three years running from 2017-2019 and winning the World's Best Vodka at the World Vodka Awards in 2018. And in the Aftertaste section, learn how to "build a moat" to defend your food and beverage products and business against competitors. You can learn more about Hartshorn Distillery, Grandvewe Cheeses and connect with Ryan on: https://grandvewe.com.au https://www.facebook.com/hartshorndistillery https://www.instagram.com/hartshorndistillery Many thanks to this episode's sponsor, the Food Innovation Centre at Monash. Find out how they can help your business become more innovative: https://www.foodinnovationcentre.com.au Do you want to learn more about how you could develop new products to drive growth in your food and beverage business? Try reading Susie's Amazon best-selling book, "Innovation Feast; Create new product ideas to feed your hungry business". It's available to purchase online at Amazon, Book Depository, Booktopia and via the website link below: https://eatdrinkinnovate.com.au/innovation-feast/ Join me next time to eat, drink and innovate.