Black Cow Vodka

Black Cow Vodka is the only vodka on the market to be entirely made from the milk of grass grazed cows, situated on England's West Dorset Coast. The white spirit is fermented and distilled to create exceptionally smooth vodka with a unique creamy taste. 

The product was invented by dairy farmer Jason Barber, while he was looking for a way to diversify his produce and to incorporate his own interest in vodka. The inspiration derives from the century old process developed by the Tuvan Siberian tribe of drinking fermented milk from their horses. 

The smell of Black Cow Vodka is pleasantly sweet, with hints of vanilla. When it hits your palate you are subject to a creamy and sweet taste, with a touch of cinnamon, and once it has left your palate you are left with a warming and clean finish. 

There are many ways to serve Black Cow Vodka; incorporated into a Martini, or as a shot garnished with an olive and enjoyed with the 1833 Cheddar made from the same milk.

Production

The milk is collected from the cows and separated into curds and whey, the curds are sent off to a brother farm to be made into 1833 Cheddar. The whey is taken and fermented into a beer using home grown yeast that converts the milk sugar into alcohol, the milk beer is then distilled and subject to a secret blending process. To finish off the production, the vodka is then triple filtered using carbon from coconut shells.

"We like to say that cheese is a by-product of our vodka" says Jason Barber of Black Cow

Available in 50CL, 70CL and 5CL / 40%

Gallery

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