Vokda made just down the road in Beaminster entirely from grass grazed Dorset cows milk!
How do they do it?
Welll…the milk is separated into curds and whey. The curds are used to make cheese, the whey is fermented into a beer using a special yeast that converts the milk sugar into alcohol. This milk beer is then distilled and treated to Black Cow’s secret blending process. The vodka is then triple filtered and finished, before being hand bottled.
Black Cow is made from the same milk that is used to make the World Cheese Award-winning Barber’s 1833 cheddar, as well as Black Cow’s own ‘Deluxe Cheddar.’
This unique premium vodka is silky smooth and exceptionally well rounded.