Review: Black Cow Vodka
Black Cow Vodka was launched in 2012. It was created by Jason Barber, a farmer running his own dairy farm with 250 cows. The Barber family has been making cheese and producing milk for over 200 years. Black Cow is made entirely from the milk of grass grazed cows. The milk is separated into curds and whey. The curds are used to produce cheese. The whey is used to craft the vodka. A proprietary yeast is used to ferment the whey. The spirit is distilled in a copper still made in Germany by A.G. Holstein. Doesn’t it seem appropriate that a Holstein still is use to produce a milk based vodka? After distillation the vodka is triple filtered. The aroma is coconut, cinnamon, and cream cheese. The sweet creamy entry has vanilla, cream, and lemon cookie flavor with a soft mouth feel. Coconut and caramel arrive at the midpoint. It fades with whole milk and spicy cinnamon. The finish is semi-dry with a mild sting, black licorice/charcoal, and lemon cheesecake taste. Black Cow has a soft creamy taste and feel throughout, no doubt the result of its milk base.
Chocolate Cream Martini
50 ML Black Cow Vodka
50 ML Double Cream
20 ML Crème de Cocoa
10 ML Demerara Sugar
Shake All Ingredients and Strain
Garnish With 1 Star Anise
And a Pinch of Cinnamon
Made At Childhay Manor West Dorset England
40% Alcohol
Score: 92
Award: Gold Medal