Milk Vodka: A new fun way to drink your milk
Vodka is probably the most versatile liquor. With its neutral taste it can be added to spike up pretty much any kind of drink.
To make this Russian drink, you can use a wide variety of crops like grapes, wheat or even potatoes. But who would have thought that milk could be one of its sources too?
Originally a cheese maker, Jason Barber, a sixth-generation member of the renowned Barber cheese family had the idea during a conversation with his friend, Paul Archard, who suggested that a good drink could be made from milk, according to an article of Chicago Tribune.
Barber then took a shot at it considering he has the Barber’s herd of 250 grass-fed dairy cows at his disposal.
Thus, the Black Cow Vodka began.
What they do is ferment whey, the watery byproduct when making cheese, with a unique yeast that can survive the lactic environment, then distilled through a custom-built Arnold Holstein copper pot and triple filtered.
Unlike the usual process potato vodka undergo, milk vodka doesn’t need distilled water. The process starts and ends with whey.
“This gives the vodka a naturally low mineral content and produces a softer more refined spirit with a unique creamy character in contrast to stronger flavor profile other vodkas have” said Archard.
Black Cow Vodka can support the most delicate flavors, making simple, low- or no-sugar cocktails taste brighter and more vivid.