Zero Waste to Wonderful Taste
– since 2012 –
Black Cow is the world’s first Pure Milk Vodka. Made in West Dorset using what is left over from grass grazed cows milk after making cheese. Using milk as our only source ingredient is what makes Black Cow vodka so deliciously smooth.
The invention of West Dorset dairy farmer, Jason Barber, Black Cow is designed to be sustainable. According to current research producing spirits from waste whey uses less water than grain based spirit, reduces CO2 emissions and the environmental impacts of cheese making and spirit production.
How It Started
Archie, an artist, and Jason are neighbours and good friends. Together they share a love of vodka. It was back in 2011 that they came up with the idea of Pure Milk Vodka. Following a year of experimenting, sipping and tweaking, in 2012 they officially launched Black Cow.
Where We Make Black Cow
Black Cow is based on a farm in the heart of West Dorset, a cross-country ramble several miles from Beaminster. We like to keep things simple so we do most things here on the farm. Jason’s 250-strong herd of dairy cows graze on nearby fields and our vodka is distilled and bottled here by hand. We also have a Bar & Kitchen where we host tastings, workshops and other events.
How We Make It
At Black Cow we know milk is precious, so we don’t waste a drop. It starts with separating the milk into curds and whey. The curds make the cheese – including Black Cow Deluxe Cheddar – but, often, the whey ends up going to waste. We take that whey and, using a secret distilling process, turn it into the ‘world’s smoothest vodka’. So smooth you can drink it till the cows come home.
Perfect to sip neat or mix in a long drink or cocktail.