Vodka doesn’t have to be made from just potatoes or grains – this is evident at the award-winning Black Cow Distillery, situated in west Dorset.
Whey, which is left over from the cheese-making process, is turned into vodka, which is said to boast “creamy and sweet elements”.
It is increasingly clear that sustainability is key at the distillery as their new flavour, Black Cow Vodka & English Strawberries, is made using locally sourced strawberries that are either left over or too misshapen for sales in UK grocers and farms shops.
Black Cow co-founder Paul Archard said only strawberries are used to flavour the vodka, with no added sugar or sweeteners used.
He explained: “Having always used leftover produce that would otherwise go to waste to create Black Cow Vodka, this strawberry variant enables us to reduce waste further while creating a delicious new flavour perfect for the summer.
“The result is a strawberry vodka with an unparalleled natural strawberry flavour that is both creamy and smooth, with nuances of almond, vanilla and cinnamon.”
Archard concluded that the best way to serve the tipple is to combine it with Fever-Tree Ginger Ale over ice in a highball glass, before being garnished with a wheel of lime.
The vodka is the only brand made through this particular process in the UK, which uses whey from grass-grazed cows’ milk left over from the cheese-making process.