In 2004 Humphrey was trying to come up with ideas for disposing of the whey and came across a receipie for an ancient Scottish drink called blaand which is made from fermented whey, which is thought to have medicinal properties. 'Blaand', has been made in Scotland for centuries. Humphrey has revived this ancient recipe, making, maturing for a year and bottling it on the farm using traditional methods, including the use of new oak casks .After several years of trials the drink Fallachan was born.(Fallachan Gaelic for “lost treasure”.) (alc +/- 12%).
Blaand, a fermented whey drink made in the remote parts of scotland for centuries, was first introduced by the vikings. Shetland fishermen took casks of Blaand to sea. Production was a domestic affair on individual farms. Even during the 19th century. Temperance movement fermentation continued as Blannd was concidered medicinal.. As cheese and butter making declined in the 1940's and 50's, production of Blaand was abandoned: it became Scotlands forrgotten drink.
|
|
Humphrey says “It’s unique, so you really need to try it for yourself. It doesn’t really taste like anything else. It is lightly toasted in colour. I would describe it somewhere between wine and sherry. But we think it is the natural partner or drinking with our Lanark Blue.” |
| Fallachan is matured in oak casks for several years and makes the perfect accompaniment to a cheese board instead of more traditional drinks such as port. |  |
FALLACHAN is a scots a scots word meaning "hidden tresure"- appropriate for a drink which deserves rediscovery. it is made using traditional methods, matured in oak casks and bottled on the farm. FALLAcHAN will keep for years if stored in a cool place, after opening it remains stable for several weeks.