What is the ABV of Black Cow Vodka — The World's First Pure Milk Vodka?

The ABV of Black Cow Vodka — The World's First Pure Milk Vodka is 40% ABV.

What is Black Cow Vodka — The World's First Pure Milk Vodka made from?

Black Cow Vodka — The World's First Pure Milk Vodka is made from West Dorset Milk (Whey).

How many times is Black Cow Vodka — The World's First Pure Milk Vodka distilled?

Black Cow Vodka — The World's First Pure Milk Vodka is distilled 3 times.

How is Black Cow Vodka — The World's First Pure Milk Vodka filtered?

The filtration method for Black Cow Vodka — The World's First Pure Milk Vodka is Charcoal filtered.

How much does Black Cow Vodka — The World's First Pure Milk Vodka cost?

The price of Black Cow Vodka — The World's First Pure Milk Vodka is approximately £30.25.

Craft

Black Cow Vodka — The World's First Pure Milk Vodka

Name: Black Cow Vodka — The World's First Pure Milk Vodka
Brand: Black Cow Distillery
Availability: InStock
Rating: 8.0 (1 reviews)

8 /10

EDITOR

Distillery: Black Cow Distillery
Brand: Black Cow
Type: Craft
ABV: 40% ABV
Country: United Kingdom
Base Ingredient: West Dorset Milk (Whey)
Filtration: Charcoal filtered
Distillations: 3
Price: £30.25

Black Cow Vodka is a Craft vodka made by Black Cow Distillery in United Kingdom. ABV: 40% ABV. Base ingredient: West Dorset Milk (Whey). Filtration: Charcoal filtered. Distilled 3 times. Our expert rating is 8/10.

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£30.25

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Tasting Notes

Nose

Uniquely creamy and soft, with a gentle lactose sweetness and subtle vanilla. There is a smoothness to the aroma that immediately distinguishes it from grain vodkas.

Palate

Exceptionally smooth and creamy, with a velvety mouthfeel that no grain vodka can replicate. Gentle sweetness, soft vanilla, and a clean freshness. Utterly distinctive.

Finish

Medium-length with a clean, creamy fade and gentle warmth.

Expert Review

8/10

Black Cow is one of the most genuinely innovative spirits of the past decade. The world's first vodka made entirely from milk, it is produced in West Dorset by separating curds from whey and fermenting the latter. The result is astonishingly creamy, beautifully smooth, and entirely unique.