When you drink Black Cow Pure Milk Vodka, you won’t think “milk”.
Let us tell you a story about farmer Jason Barber. Farmer Barber has a herd of 250 dairy cows in Dorset, England. First, the milk was sold as it has been for milllenia. But then, Jason noticed that he could build value into his milk production by transforming it into cheese—fine English Cheddar cheese to be exact. But when you make cheese, the milk is separated into curds and whey. When done right, the curds transform into cheese. The whey is usually a by-product used for various food production.
The story doesn’t end there.
Jason discovered that whey can be transformed again. This time, when fermented with a special yeast, it turns the lactose (milk sugars) into alcohol. Creating a kind of “milk-beer.” That milk beer can be distilled. Triple distilled in this case, resulting in a pure Vodka made from pure milk from pure, grass-fed Dorset cows on Jason Barber’s farm.
OK, this may sound a little out there. But the art of making spirits from milk has been around for a thousand years. And a few modern distilleries around the world are experimenting with it. When you drink Black Cow Pure Milk Vodka, you won’t think “milk,” you’ll just think “tasty.”
One of the earliest examples of alcoholic spirits made from milk is Kumis, which is still served today in Mongolia and Kazakhstan. It’s made from mare’s milk and has been served for at least 3,000 years across the steppes of Asia.
Tasmanian whiskies are getting a lot of praise and recognition, in Australia and worldwide. Overeem, Hellyers Road and Sullivans Cove, whose French oak was voted the world’s best single malt, are leading the way for Tassie, but it’s not just whiskey making a splash. 666 Pure Tasmanian Vodka is gearing up to steal their thunder.
666 use Tasmania to their best advantage—they have the cleanest air in the world to collect rainwater from, rain swept in from Antarctic wind to Cape Grim. They use Tasmanian barley, and complete every aspect of distilling, right down to the bottling, in north-west Tasmania. Even their name (666) was inspired by the Tasmanian Devil. The result is a vodka suitable for sipping, with a long, lingering, smooth taste of vanilla, rye, and pepper that’s very subtle. It’s great for whiskey drinkers who are looking for something different.
666 have also released the world’s first natural butter vodka. Their Autumn Butter Vodka embraces Tasmania’s outstanding dairy industry, and puts to use the butter produced in autumn, when the grass is at its juiciest and the milk creamier. The resulting vodka has a rich buttery flavour with a silky finish.
Not content with just creating the world’s first natural butter vodka, 666 teamed up with Matt Perger, Australian barista of the year, and St Ali to produce the world’s first cold-filtered coffee spirit—St Ali Coffee vodka. Using an Aeropress technique, with 666 pure vodka instead of water, a consistent coffee flavour is shared through every bottle. Along with the rich coffee taste, there are hints of vanilla and nutmeg with an espresso, cream and spice aroma.
In a cocktail or solo on the rocks, all three 666 vodkas are worth a try. Available in select bars and bottle shops.
You can also try 666 vodkas at the Union Hotel in Newtown.