Black Cow Vodka was founded by West Dorset dairy farmer Jason Barber and artist Paul Archard who recognised the potential of using whey in vodka production. By combining the ancient Mongolian tradition of making alcohol from fermented milk with the Northern European tradition of making high proof, clear, clean vodka, they were able to develop an innovative and superior tasting vodka, made entirely from cow’s milk.

From zero waste to wonderful taste. Made in West Dorset using what’s leftover from grass grazed cow’s milk after making cheese. Using milk as our single source ingredient is what makes Black Cow vodka so deliciously smooth.

The world’s smoothest milk vodka

Their Story

We know milk is precious at Black Cow, 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 – the whey, which would otherwise go to waste is fermented, distilled and blended to make the ‘world’s smoothest vodka’.

We make our vodka in West Dorset from the milk of cows that graze on the fields surrounding the Black Cow distillery. 

Black Cow & English Strawberries is flavoured naturally by locally sourced fruit that is a bit wonky. We collect them up, press them down and infuse them for four days in our award-winning Pure Milk Vodka. The result is a delicious natural vodka that is honeyed and slightly floral in taste. Deliciously smooth and sustainable!

Black Cow Vodka Negroni combines our English Pure Milk Vodka, Italian Campari, Spanish vermouth and a secret blend of natural bitters. It’s these bitters that give the cocktail complexity and that distinct citrusy zing! One sip can instantly transport you across Europe

Black Cow is the original spirit to champion sustainability: whey, a by-product of the cheese-making process, makes our vodka so gloriously smooth.

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