Billing (pictured) is a bartender with a PhD in Medical Science and has worked in the bar industry since 2004. Billing’s laboratory work on cow's milk and human milk are said to have given her a new-found appreciation for the complexities of milk as a biological fluid.
After successfully completing her research, she was introduced to Black Cow Vodka by her supervisor. Billing said: “From studying milk as a liquid of essential nourishment, to enjoying this beautiful, creamy distilled spirit, my relationship with Black Cow Vodka was set to continue.”
Roper is a bartender who has worked and managed bars in Spain, where he lived in Barcelona for six years, as well as Brighton. Roper’s role includes running in-store and on-trade tastings, Black Vow Vintage Cheddar Cheese & Skittles evenings, as well as managing the pop up Black Cow Saloon bar at festivals.
Billing and Roper report to Emma Wykes, global sales director and join Paul Archard and Jason Barber, the brand founders and the Black Cow team based in West Dorset, the home of Black Cow Vodka.
