The cream liqueur Jökla is an Icelandic product
Jökla is the first Icelandic cream liqueur made from dairy products. Pétur Pétursson, a dairy scientist, is credited with creating the drink, which will be in stores soon.
Pétur says the idea for the product came to him during a trip to Italy when he had a meal with an Italian farmer who produced his own milk liqueur. "He just brought the jug to the table," said Pétur, who found the idea fascinating.
Following this, Pétur began experimenting, and his studies as a dairy scientist came in very handy. What's surprising is that the alcohol in Jökla is made from cheese whey, and no thickening agents are used in the production. "So you can truly say that this is where milk becomes wine," says Pétur, laughing.
Pétur participated in the business accelerator Til Sjávar og sveita (To Sea and Country) and says the encouragement there is incredibly important in innovation. A group of people with new ideas met there, all positive and all encouraging. That gives you the energy to keep going, he says.
This process has been long and arduous, so there is great happiness in finally seeing the product go to market.
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