-
font size
decrease font size
increase font size
Get ready to taste Black Cow, a brand of vodka made in Dorset, England, by dairy farmer and distiller Jason Barber.
His first attempts to make vodka from potatoes and apples proved unsuccessful, but instead of giving up he decided to use whey left over from his cows milk, usually treated as waste and fed to pigs.
He used a special strain of yeast to convert the lactose into milk ‘beer’ and then distilled the liquid into vodka.
Says Barber, “it tasted so good we decided to go into production.”
It takes 20L of milk to produce enough whey to make 1L of vodka. Co-founder Paul Archard says they’re turning whey “into a luxury product”.
Popular Reads
MPI launches industry-wide project to manage feral deer
An industry-wide project led by Ministry for Primary Industries (MPI) is underway to deal with the rising number of feral…Hawke’s Bay farmers donate livestock to support rescue helicopter
A Hawke's Bay farming family of self-confessed 'frequent flyers' has donated the proceeds from their spring lambs.Waituna Lagoon consent puts farms at risk, Federated Farmers Say
According to Federated Farmers, Environment Southland has mishandled the consent process for Waituna Lagoon, leaving the community with numerous bad…US removes reciprocal tariff on NZ beef
Red meat farmers and processors are welcoming a US Government announcement - removing its reciprocal tariffs on a range of…Featured
Competition snares over 33,000 wild goats
The National Wild Goat Hunting Competition has removed 33,418 wild goats over the past three years.
New healthcare model needed to address rates of rural obesity
New Zealand needs a new healthcare model to address rising rates of obesity in rural communities, with the current system leaving many patients unable to access effective treatment or long-term support, warn GPs.
Storm-damaged trees still causing havoc in Southland
Southland farmers are being urged to put safety first, following a spike in tip offs about risky handling of wind-damaged trees
Ashburton dairy farmers reinvent their system with return to spring calving
Third-generation Ashburton dairy farmers TJ and Mark Stewart are no strangers to adapting and evolving.
Open Country opens butter plant
When American retail giant Cosco came to audit Open Country Dairy’s new butter plant at the Waharoa site and give the green light to supply their American stores, they allowed themselves a week for the exercise.
Revamped Fonterra to be ‘more capital-efficient’
Fonterra chair Peter McBride says the divestment of Mainland Group is their last significant asset sale and signals the end of structural changes.
National
Fonterra upgrades Eltham cheese production for global growth
Fonterra's Eltham site in Taranaki is stepping up its global impact with an upgrade to its processed cheese production lines,…
Michelle Pye elected to Fonterra board
Canterbury farmer Michelle Pye has been elected to Fonterra’s board for a three-year term.Government plan to scrap regional councils faces criticism
Government plans to get rid of regional councillors shows a lack of understanding of the fundamental problem affecting all of…Lactose to join fat and protein in Fonterra milk price model
For over 20 years, Whakatane farmer Gerard Van Beek has been attending Fonterra annual general meetings with the same message…Andy Macfarlane: Fonterra has “reset the ship” but more work lies ahead
Retiring Fonterra director Andy Macfarlane believes the co-operative has made good progress over the past decade but adds that there's…Machinery & Products
Case IH Unveils New RB6 Round Balers & 2026 Square Baler Upgrades
Case IH has released details of its all-new round balers and redesigns to its large square balers aimed at increasing…
