During dairy processing, the sugar in milk (lactose) is separated from the fats and proteins. This byproduct (milk permeate), is discarded or used for animal feed. With people drinking less milk but eating more cheese and yogurt, excess lactose is a growing problem. We found a natural yeast that converts lactose into alcohol that we distill to make our unbelievably smooth and slightly sweet Vodkow vodka. Thanks to our upcycling, our vodka has a low carbon footprint (1.56kg eCO2 per bottle) that we offset to make our Vodkow vodka carbon neutral. We use Vodkow vodka as the base for all our cream liquors.