Black cow vodka is a little bit special. Smooth, creamy, moreish - it is the perfect blank canvas for cocktails, whilst tasting excellent served neat, over ice. But how did this unique spirit come to fruition?
UK dairy farmers can't make any money from their milk production anymore, so have come up with creative solutions to diversify the use of their land to make a living from it. Campsites, fish farms, farm shops even caravan parks are a few ways that farmers have managed to make their farms pay. The most genius, though, has to be Jason Barber's Milk Vodka.
Jason Barber, farmer and distiller
Jason still makes Deluxe Cheddar encased in black wax, at his West Dorset farm. However, once the curds and whey have been separated, the curds are made into cheese while the whey – which might normally be chucked away – is turned into Vodka. Top secret recipe, of course, because as he points out there must be “lots of dairy farmers who'd like to make Milk Vodka”. But the process is basically whey + yeast => 'beer' => distilled => blended => filtered => bottled.
Suddenly seem to have a desparate urge for Cheddar served with Vodka!
The resulting Black Cow Pure Milk Vodka is outstanding, and has received rave reviews all over the world, as well as collecting a huge loyal following of fans. Tom Parker Bowles thinks "Black Cow Vodka is one of the most remarkable things I've ever tasted, wonderfully smooth & beautifully rounded". It's now being sipped by superstars, too, as it's behind the bar at the Chiltern Firehouse in London.
Part of Black Cow Vodka's success must be down to its beautiful branding. Who wouldn't want to be the proud owner of one of these cute-yet-stylish-and-cool bottles?
Here's a video about Black Cow Vodka's production:
Try Black Cow in a Skinny Cow cocktail: Black Cow served over ice, a squeeze of fresh lime juice, topped up with soda and finished with a sprinkle of cayenne pepper.
The Skinny Cow