Black Cow Vodka (750ml)

Staff Reviews

DO

David Othenin-Girard

David Othenin-Girard

K&L Buyer

What is this sorcery? Made from 100% West Dorset milk? Nothing else. How can it be? It's just impossible. But nonetheless here we are. Pure Milk vodka. And it's delicious! Soft, supple, slightly sweet and creamy. This stuff is textured and nuanced in the perfect way. Understated yet still distinctive somehow. Distiller and dairy farmer Jason Barber came up with the plan to utilize leftover whey from his cheese making operation. This is fermented into a wheat beer and distilled before being blended (with what I can only assume is more milk) and filtered to create the utterly (sorry) unique spirit. Keep an eye out for the Black Cow Deluxe Cheddar which is also made by Mr. Barber. Should pair perfectly!

Notes

What's in a name? Whey much moo than you might guess. Located on England’s West Dorset coast, Black Cow Vodka produces the world's only "Pure Milk Vodka™" made entirely from the milk of grass-fed grazed cows. Indeed, the sugar in the milk is fermented with a special yeast, then distilled into vodka, and it's the same milk that's used to make their own Black Cow deluxe cheddar cheese. Selected as one of the 14 best vodkas available by Robb Report, "A vodka made from milk? Sure, why not. While all spirits have their rules, vodka’s parameters are expansive with regard to origin and ingredients—it can be made anywhere and from any organic substance. This pure milk vodka proves that’s true. Produced in Dorset, England entirely from the milk of grass-fed cows, Black Cow vodka is distilled from milk whey and then treated to a secret blending process. It was created by fourth-gen dairy farmer Jason Barber, along with his friend, Archie Archard. Barber’s inspiration came from a desire to diversify the milk products from his dairy herd, coupled with his personal affinity for vodka. It has a clean, smooth taste perfect for sipping chilled neat, on the rocks or as the base in a cocktail, including the Dirty Cow martini. You tend to find it in posh venues like Fortnum & Mason and the Savoy in London as well as Michael Cimarusti’s Providence restaurant in Los Angeles."