Black Cow's New Vodka is Made Using Misshapen and Leftover Fruit
Riley von Niessen — July 8, 2019 — Eco
References: morningadvertiser
Spirit label Black Cow has expanded its selection with the introduction of a sustainably made strawberry vodka. The vodka utilizes misshapen and leftover strawberries from local sellers, which would otherwise go to waste as they wouldn't be sold by grocers.
By using these strawberries, Black Cow helps to decrease waste, and is able to get a unique flavor that's free of added sweeteners and sugars. This gives the vodka a deliciously natural flavor, which mixes well into a wide range of refreshing summer cocktails. As Black Cow's Co-Founder Paul Archard explains, "The result is a strawberry vodka with an unparalleled natural strawberry flavor that is both creamy and smooth, with nuances of almond. vanilla, and cinnamon."
By using these strawberries, Black Cow helps to decrease waste, and is able to get a unique flavor that's free of added sweeteners and sugars. This gives the vodka a deliciously natural flavor, which mixes well into a wide range of refreshing summer cocktails. As Black Cow's Co-Founder Paul Archard explains, "The result is a strawberry vodka with an unparalleled natural strawberry flavor that is both creamy and smooth, with nuances of almond. vanilla, and cinnamon."
Trend Themes
1. Sustainable Spirit Production - Utilizing misshapen and leftover fruit in spirit production to reduce waste and create unique, natural flavors.
2. Anti-waste Movement in Beverages - Emphasizing the use of ingredients that would otherwise go to waste in beverage production as a means of reducing environmental impact and creating new flavor profiles.
3. Natural Flavors for Summer Cocktails - Highlighting the trend of using natural and locally sourced ingredients in summer cocktail recipes for a fresh and unique taste experience.
Industry Implications
1. Spirits and Alcoholic Beverages - The spirits and alcoholic beverages industry can explore utilizing sustainable production methods and anti-waste measures to create unique and environmentally friendly products.
2. Food and Beverage Retail - Food and beverage retail can support the anti-waste movement in beverages by promoting products made with leftover or misshapen ingredients as a means of reducing waste and supporting sustainability.
3. Hospitality and Restaurant - Hospitality and restaurant industry can incorporate natural and locally sourced ingredients in summer cocktail menus to offer customers unique and fresh taste experiences while promoting sustainability and eco-consciousness.
4.3
Score
Popularity
Activity
Freshness
