Black Cow is the world’s first Pure Milk Vodka that has been producing great tasting spirits since 2012. Made in West Dorset using the leftovers from grass-grazed cows milk after making delicious cheese. Using milk as the only source ingredient is what makes their vodka so deliciously smooth.

Current statistics and data show that the traditional methods of making spirits is not sustainable. From the large amounts of water just to make one bottle, and the CO2 output, it is time to start looking at alternatives. That is what West Dorset dairy farmer, Jason Barber, set out to do. The founder of Black Cow vodka designed his company to be sustainable by producing spirits from waste whey less water is used and reduces CO2 emissions, lessening the environmental impacts of cheese making and spirit production. 

It all started Jason and his neighbour, Archie, shared a love of vodka, but thought they could do something different using Jason’s waste from the farm.  In 2011, they came up with the idea of Pure Milk Vodka. After a year of experimenting, sipping and tweaking, in 2012 they officially launched Black Cow.

Black Cow is based on a farm in the heart of West Dorset, a cross-country ramble several miles from Beaminster. Everything is done on the farm to keep things simple, even Jason’s 250-strong herd of dairy cows graze on nearby fields. They know milk is precious, so they 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 – and the whey turns into the ‘world’s smoothest vodka’ through a secret distilling process that is done on the farm. It is then bottled by hand and ready for consumption.