Vodka brand Black Cow is strengthening its sustainability ethos with the launch of its first flavoured expression, created using surplus English strawberries.
The vodka is naturally flavoured with strawberries – which are either left over or too misshapen for sale in UK grocers and farm shops.
The berries are pressed and infused in Black Cow Vodka for four days before being filtered and hand bottled at the Black Cow Distillery. No added sugar or sweeteners have been used.
One of the suggested serves for the new strawberry vodka is the Ginger Cow, which combines 35ml Black Cow Vodka & English Strawberries with Fever-Tree Ginger Ale over ice in a highball glass, before being garnished with a wheel of lime.
Founders Paul Archard and Jason Barber said: “Having always used leftover produce which would otherwise go to waste to create Black Cow Vodka, this strawberry variant enables us to reduce waste further whilst creating a delicious new flavour perfect for the summer.”
First launched in 2012, Black Cow is the only vodka made entirely from whey from grass-grazed cow’s milk left over from the cheese-making process. This is fermented to convert the milk sugars into alcohol that is distilled, blended and filtered through coconut-shell charcoal.
The seasonal edition has been produced in a limited run for the first 2019 production, and is available to the UK on-trade and off-trade.