Just when you thought the White Russian couldn’t get milkier, someone went and made a milk-based vodka. Black Cow Pure Milk Vodka, the only spirit of its kind, debuted in California this spring and will continue to spread across the country later next year. Produced in Dorset, England, the vodka is distilled from the whey of grass-fed cows. The idea came to dairy farmer and vodka fan Jason Barber when he was brainstorming a way to diversify his business, and came to the decision that any educated person eventually comes to: Make booze.
Barber launched Black Cow in 2012 with his partner Paul Archard, and the unusual vodka quickly proved to be a success. It snagged a Gold Medal at the San Francisco World Spirits Competition, and Archard was featured on the “Vodka is Dead, Long Live Vodka” panel at this year’s Tales of the Cocktail. The spirit is marketed as smooth enough to sip solo, but also good for stirring into cocktails like Dirty Martinis and Moscow Mules. There’s also Black Cow Vintage Cheddar cheese—made with the curds leftover from the vodka-making process—which we wouldn’t mind trying as a Bloody Mary garnish.
Black Cow is launching in Hong Kong, Denmark, Spain and Australia this year. Americans can grab a bottle at Bounty Hunter Wine.
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