Dairy farmer Jason Barber and co-founder, Paul Archard, began Black Cow Distillery back in 2012. They recognised much potential with what was leftover from milk when making cheese so they turned their hand to distilling. The whey which would normally be wasted, they kept back and turned that into their vodka while the curds made their award winning cheeses. They ended up making a smooth, creamy, vanilla-sweet spirit which is probably the world’s first pure milk vodka.