Everyone’s bar staple should include a few bottles of gin, rum, whisky and vodka. This super premium vodka should easily fit well in your bar. Some might say “another vodka” or “all vodka taste the same”, may be this might be the case till you put your hands on a Milk based vodka. I managed to get my hands on a bottle Black Cow Vodka at my favorite grocery shop, Feather and Bone, in Central.
So what is Black Cow? It comes out of the brain of Jason Barber, a farmer known for producing Barber’s 1833 vintage cheddar. Jason was looking at ways to diversify the produce of his 250 strong cow herd. Being a big vodka fan, Barber was inspired by the Mongolian tribes who have been producing alcohol from their yak milk production as due to harsh weather condition it was impossible for then to cultivate any kind of crops. As a result, the sugar content of milk was the only thing available to make their booze.
Black Cow Vodka is made in a total different way than 99% of all vodkas are made in the same fashion by fermenting grains or potatoes and then distilled and filtered a number of times. At Black Cow Vodka, the milk is separated into curds and whey. The curds make their way in the production of cheddar while the whey is fermented into a beer with a special yeast converting the milk sugar into alcohol. The milk beer is then distilled, blended and then tripled-filtered to make this stunning unique vodka.
So what does it taste like? Ok, it does taste like any other vodka. The major difference with other brands is the creaminess (probably coming from the cow) to it. It is definitely not as harsh and hit you badly in the face like many other vodkas. I do like the idea and story behind this brand but clearly it remains a vodka. May be it is my whisky bias, but I do feel that whisky offers a lot more flavors and contrast.