In cheese production the main by-product is whey. Whey is a major polluter of the environment as it contains more than 6% organic matter. In addition to the production of albumin cheeses, biogas, lactose and whey powder, whey as a raw material has been used in the production of various alcoholic beverages such as whey vodka. The composition of the whey may affect the composition of the distillate and the final quality of the product. The aim of this study was to investigate the production potential of alcoholic beverages from whey left over from the production of Istrian skuta cheese. In experimental conditions, 3 batches of Istrian skuta cheese were produced in the mini cheese factory of a family farm in Istria. Whey left over from the production was fermented in a duplicator using a culture of the yeast Kluyveromyces marxianus subsp. marxianus. For the purposes of this work, fermented whey was distilled, and the samples were analyzed at the Faculty of Agriculture, University of Zagreb. The 35% alcoholic distillate was determined, and the obtained compounds were: acetaldehyde, methanol, n-propanol, i-butanol, n-butanol, 3-methyl-1-ol, 2-methylbutan-1-ol and ethyl lactate. The obtained distillate indicates that there is a potential use of whey in the production of alcohol. However, in the future it is necessary to conduct some more research in order to control the factors of production and distillates, due to the possible negative effects of some volatile compounds on human health.