Black Cow vodka in the UK have been doing this for a while as well. It's got a fuller texture than some other vodkas but is generally really tasty. https://www.blackcow.co.uk/
Wild Beer Co also in the UK make a beer from whey.
An Oregon creamery making vodka from milk
11–20 of 119 posts
Re: An Oregon creamery making vodka from milk
#12I've been telling my friends for years, if you can successfully sell Vodka in today's market you can probably market any product. While there are "differences", they all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application. "(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be with…
This is not quite accurate. Planet Money recently did a special on this. The difference is indeed in the “tails”:
https://www.npr.org/sections/money/2018/02/23/588346329/epis...
https://www.npr.org/transcripts/588345420
The short version is there are certain chemical compounds that some individuals can taste or have an allergic reaction to that might be present in those tails and there are measurable differences between distillers.
Re: An Oregon creamery making vodka from milk
#13I initially read the headline as 'crematorium' and was intrigued...
Re: An Oregon creamery making vodka from milk
#14I've been telling my friends for years, if you can successfully sell Vodka in today's market you can probably market any product. While there are "differences", they all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application. "(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be with…
This is not quite accurate. Planet Money recently did a special on this. The difference is indeed in the “tails”: https://www.npr.org/sections/money/2018/02/23/588346329/epis... https://www.npr.org/transcripts/588345420 The short version is there are certain chemical compounds that some individuals can taste or have an allergic reaction to that might be present in those tails and there are measurable differences betw…
Ya I've listened to that. However you left out the portion of that where they dive into the route origins of high end vodka.
And the part at the end where they compare high end to other vodkas.
My ultimate point is in marketability, no vodka markets it self as "the one that gives you less of a hangover" nor do they even report the compound composition to inform of consumer choice.
Re: An Oregon creamery making vodka from milk
#15Earlier quoted context omitted.
It's using the whey that's a by product of the cheesemaking process. It's currently disposed of, either on fields as fertilizer or in landfills.
Ah, in that case, carry on. (I've often wondered what to do with whey leftover from yogurt or ricotta making at home.)
You’re not entirely wrong though. We produce way too much milk and then struggle to sell it for a profit. If we produced less, there would be less waste. If we use more byproducts even at a modest price, it reduces the back pressure and you get the same amount of product for longer or even more of it.
So the question I suppose is, does the new use remove any major “con” from the item in question, shifting the cost-benefit enough to defend such quantities?
Re: An Oregon creamery making vodka from milk
#16I've been telling my friends for years, if you can successfully sell Vodka in today's market you can probably market any product. While there are "differences", they all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application. "(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be with…
I'm sorry but if you can take a shot of Karkov vodka and a shot of Stoli and not tell the difference there is something very broken with your taste buds - regardless of what the law says. That's ignoring the headache you're going to have after a night of drinking Karkov. Source: I was poor in college and had the misfortune of dancing with Karkov on more than one occasion. For those of you who have never had the misfo…
> That's ignoring the headache you're going to have after a night of drinking Karkov.
typically from cutting the heads too shallow. ethanol's boiling point is 173ºF, where the alcohol that is giving you your headache is lower. cutting the heads (or lower evaporating alcohol) too shallow gives you more of that alcohol.
now, as to taste, I disagree a little bit with the gp post in that enough complex sugars also make it out in that slurry if you're using a pot still (even triple distilling), or even using a reflux still, that there can be a marked taste difference between "neutral" spirits.
source: I've made quite a lot of vodka (most of which has been turned into gin)
Re: An Oregon creamery making vodka from milk
#17I've been telling my friends for years, if you can successfully sell Vodka in today's market you can probably market any product. While there are "differences", they all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application. "(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be with…
I'm sorry but if you can take a shot of Karkov vodka and a shot of Stoli and not tell the difference there is something very broken with your taste buds - regardless of what the law says. That's ignoring the headache you're going to have after a night of drinking Karkov. Source: I was poor in college and had the misfortune of dancing with Karkov on more than one occasion. For those of you who have never had the misfo…
If you can't tell the difference, try McCormick vodka. $6 US for a liter. It is vile. I have no idea who couldn't tell the difference with that.
https://www.totalwine.com/spirits/vodka/vodka/mccormick-vodk...
Re: An Oregon creamery making vodka from milk
#18Earlier quoted context omitted.
It's using the whey that's a by product of the cheesemaking process. It's currently disposed of, either on fields as fertilizer or in landfills.
Ah, in that case, carry on. (I've often wondered what to do with whey leftover from yogurt or ricotta making at home.)
Isn't whey what Whey Protein Concentrate is made from? Highly sought after in bodybuilding/fitness circles.
Re: An Oregon creamery making vodka from milk
#19I've been telling my friends for years, if you can successfully sell Vodka in today's market you can probably market any product. While there are "differences", they all basically have to be the same by law and you probably can't reliably identify a difference in a double blinded application. "(1) “Vodka” is neutral spirits so distilled, or so treated after distillation with charcoal or other materials, as to be with…
Anecdotal but, I feel like I can tell good vodka from cheap vodka easier than good wine from cheap wine.
There shouldn't be a clear line between "good" and "cheap" for vodka as well as for wine. There is good stuff being sold quite cheaply and the other way around.
Re: An Oregon creamery making vodka from milk
#20Earlier quoted context omitted.
I'm sorry but if you can take a shot of Karkov vodka and a shot of Stoli and not tell the difference there is something very broken with your taste buds - regardless of what the law says. That's ignoring the headache you're going to have after a night of drinking Karkov. Source: I was poor in college and had the misfortune of dancing with Karkov on more than one occasion. For those of you who have never had the misfo…
> That's ignoring the headache you're going to have after a night of drinking Karkov. typically from cutting the heads too shallow. ethanol's boiling point is 173ºF, where the alcohol that is giving you your headache is lower. cutting the heads (or lower evaporating alcohol) too shallow gives you more of that alcohol. now, as to taste, I disagree a little bit with the gp post in that enough complex sugars also make i…
>source: I've made quite a lot of vodka (most of which has been turned into gin)
My assumption here is because gin tastes good. :grin: