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 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.
A new delicious and sustainable expression from the West Dorset distillery comes Black Cow Vodka & English Strawberries. It takes locally sourced, left-over or misshapen English strawberries that would otherwise go to waste, which are pressed and then infused in Black Cow vodka for four days, imparting the rosy hue and fruity flavour. For something a little different and refreshing, try it with ginger ale, joined by a few strawberries (misshapen or otherwise) to garnish.