Get Ready To Embrace The Cold With The Winter Warming Hot Pococello

Pococello High Res Cut Out.jpg_LR

Offering a delicious, warming glow as the temperature drops, Pococello, the strictly limited-edition fruit of an exclusive collaboration between the world-renowned Chase Distillery and acclaimed restaurateurs Pizza Pigrims, launch its innovative new winter pour – Hot Pococello.

A continent apart from the sickly-sweet, mass-produced limoncello familiar to holidaymakers, Pococello fuses single-origin Amalfi lemons with England’s finest spirit, hand-crafted in small batches for the ultimate in flavour and refinement. It’s the authentic taste of sunny days and mellow evenings, by the sea or in the city. Poco meaning “little” – enjoy Pococello straight-up and ice-cold, or in a host of refreshingly continental cocktails. 

Combining refreshing Pococello with the warming notes of Teapigs Chai Tea Temple, this delicious easy-to-make blend will keep discerning drinkers warm to the core all winter.

Hot Pococello

Ingredients

–       50ml Pocoello

–       1 Teapigs Chai Tea Temple

–       200ml Boiling water

–       2 fresh lemon slices

 

Method

–       Add 50ml of Pococello, 200ml of boiling water, 1 Teapig tea bag into a mug.

–       Stir for 2 minutes and leave to brew for 5 minutes.

–       Remove bag after 5 minutes, stir again and garnish with 2 slices of lemon.

 

The story of Pococello began in spring 2014 – 2,000km from Pizza Pilgrims’ Soho HQ – where after scouring Italy in their Piaggio Porter van, the restaurant’s founders Thom and James Elliot discovered the perfect lemons for making their very own limoncello in the hills above the fabled town of Amalfi.     

A unique combination of constant sun, cooling mediterranean breeze, and rich volcanic soil add up to the ideal atmospheric conditions for cultivating the world’s most fragrant, delicious lemons. And when Thom and James arrived at the farm of 82-year-old Luigi Aceto – a man who was conceived, born and raised in his family’s ancient lemon groves – they knew their “Sohocello” would be very special indeed.

With their vivid yellow, perfumed skins, Signor Aceto’s lemons are packed with the essential oils that make the difference between a standard limoncello and a drink which is nothing short of transcendent.

Pococello is also on sale at Harvey Nichols, 31Dover.com and the famous Gerry’s Wines & Spirits in Old Compton St, Soho – and, of course, at Pizza Pilgrims in Dean St and Kingly Court – for £25 per 50cl bottle (ABV 29%). 

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Walsh Whiskey Distillery & Community of Royal Oak County Carlow Welcome Arrival of Giant Whiskey Pots

Walsh Whiskey Distillery at Royal Oak in County Carlow (1)

Copper Pot & Column Stills to Distil Up to 8 Million Bottles of Whiskey Annually

Royal Oak, Carlow – 30 September 2015: What is set to be one of the largest independent whiskey distilleries in the country, the Walsh Whiskey Distillery at Royal Oak in County Carlow, took a big step closer to being commissioned next January with the arrival, today, of almost 30 tonnes of copper and steel whiskey distilling equipment. The precious cargo made its first and last ever journey all of 1,046 kilometres (650 miles) by road and sea from the north-west of Scotland. The crown jewels in the shipment are the three giant copper pot stills and column stills that will be the prime engines in the distillation of up to 8 million bottles of premium, craft, Irish whiskey annually.

There to greet the convoy as it arrived at the 18th century estate were Bernard and Rosemary Walsh, (the founders of Walsh Whiskey) and their family, company employees and the community of the small village of Royal Oak which has been very supportive of the €25 million project since it was announced in 2013. The whiskey distillery is the first to be developed in Carlow and the south-east in 100 and 200 years respectively.

Weighing between four and five tonnes each and scaling up to 6.5 metres in height, the largest of the pot stills will have a capacity of 15,000 litres. Both of whiskey’s main ingredients, water and barley, will be in plentiful local supply from the surrounding barley-growing farms and the Barrow Valley Aquifer, a massive natural underground reservoir containing 200 million cubic metres of water.

The distillery will produce Walsh Whiskey’s critically acclaimed, award winning, ultra-premium Irish whiskey brands – The Irishman and Writerṣ Tears. The distillery will be unique as the only distillery in Ireland to produce all three types of Irish whiskey in one still house, namely – pot, malt and grain.

Pococello: From Amalfi To London, The Taste Of Summer 2015

Pococello & tonic

Grown in Amalfi and distilled in England, this summer sees the launch of Pococello – the strictly limited-edition fruit of an exclusive collaboration between the world-renowned Chase Distillery and acclaimed restaurateurs Pizza Pilgrims.

A continent apart from the sickly-sweet, mass-produced limoncello familiar to holidaymakers, Pococello fuses single-origin Amalfi lemons with England’s finest spirit, hand-crafted in small batches for the ultimate in flavour and refinement. It’s the authentic taste of sunny days and mellow evenings, by the sea or in the city. Poco meaning “little” – enjoy Pococello straight-up and ice-cold, or in a host of refreshingly continental cocktails.

The story of Pococello began in spring 2014 – 2,000km from Pizza Pilgrims’ Soho HQ – where after scouring Italy in their Piaggio Porter van, the restaurant’s founders Thom and James Elliot discovered the perfect lemons for making their very own limoncello in the hills above the fabled town of Amalfi.

A unique combination of constant sun, cooling mediterranean breeze, and rich volcanic soil add up to the ideal atmospheric conditions for cultivating the world’s most fragrant, delicious lemons. And when Thom and James arrived at the farm of 82-year-old Luigi Aceto – a man who was conceived, born and raised in his family’s ancient lemon groves – they knew their “Sohocello” would be very special indeed.

With their vivid yellow, perfumed skins, Signor Aceto’s lemons are packed with the essential oils that make the difference between a standard limoncello and a drink which is nothing short of transcendent.

Hand-peeled and macerated in Chase Distillery’s 96% Hereford potato spirit for seven days, every drop of the precious lemon oil was extracted, giving the drink its trademark cloudiness (the first thing to look for in a premium limoncello).

The entire 2,500-bottle run, sold exclusively at bars, wine merchants and restaurants in and around Soho, was snapped up within weeks. So after a second lemon pilgrimage to Amalfi this spring, Sohocello has been reborn as Pococello – and will be available in selected retailers nationwide for the first time.

Pococello is also on sale at Harvey Nichols, the famous Gerry’s Wines & Spirits in Old Compton St, Soho – and, of course, at Pizza Pilgrims in Dean St and Kingly Court – for £25 per 50cl bottle (ABV 29%). Pococello is the taste of 2015. Cin cin!

Sohocello Brought To You By Chase Distillery And Pizza Pilgrims

SohoCello[6]

Grown in Amalfi, distilled in England, and born in Soho, this month (June) sees the launch of Sohocello – the strictly limited-edition fruit of an exclusive collaboration between the world-renowned Chase Distillery and Soho favourites, Pizza Pilgrims.

Sohocello is a continent apart from the sickly-sweet, mass-produced limoncello familiar to holidaymakers. Fusing single-origin Amalfi lemons with England’s finest spirit, and hand-crafted in small batches for the ultimate in flavour and refinement, it’s the authentic taste of sunny days and mellow evenings, by the sea or in the city. Enjoy Sohocello straight-up, ice-cold– or in a host of refreshingly continental cocktails.

Limited to just 1,000 highly-prized and exquisitely-presented bottles, the story of Sohocello began 2,000km from Dean St, where after scouring Italy in their Piaggio Porter van, Pizza Pilgrims founders Thom and James Elliot discovered the perfect lemons for making their very own limoncello in the hills above the fabled town of Amalfi.

A unique combination of constant sun, cooling mediterranean breeze, and rich volcanic soil add up to the ideal atmospheric conditions for cultivating the world’s most fragrant, delicious lemons. And when Thom and James arrived at the farm of 82-year-old Luigi Aceto – a man who was conceived, born and raised in his family’s ancient lemon groves – they knew Sohocello would be very special indeed.

With their vivid yellow, perfumed skins, Signor Aceto’s lemons are packed with the essential oils that make the difference between a standard limoncello and a drink which is nothing short of transcendent.

Hand-peeled and macerated in Chase Distillery’s 96% Hereford potato spirit for seven days, every drop of the precious lemon oil has been extracted, giving Sohocello its trademark cloudiness (the first thing to look for in a premium limoncello).

Italian food and style has been at the beating heart of Soho for more than a century. From the continental dining rooms of the early 1900s, to the espresso bars of the Fifties, the trusty trattorias of the Sixties and Seventies, and the chic cicchetterie of the Noughties, London’s bohemian quarter has always defined the nation’s sense of Italian cuisine. Sohocello continues this tradition – and defines la dolce vita for a new generation.

Sohocello will be available at a handful of selected retailers, including the famous Gerry’s Wines & Spirits in Old Compton St, Soho, as well as at Pizza Pilgrims in Dean St for £25 per 50cl bottle, ABV 29%. It’s the taste of 2014. Cin cin!

Chase Distillery at Henley Royal Regatta

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Every year almost half a million people flood the banks of Henley on Thames, for the Royal Regatta – and this year the Henley Champagne and Cocktail Club will be throwing a party worthy of the Royal event. The bar, situated at the halfway point, will be an oasis of cocktails designed by award winning bartender Dominic Jacobs working closely with Chase Distillery and their gold medal winning spirits. Unbeatable pizzas will be available throughout the night from the fabulous Soho based Pizza Pilgrims with their award winning Napolise style pizzas to ensure you have everything you could possibly desire under one roof.

The Henley Champagne and Cocktail Club showcases a party atmosphere never seen before at the Regatta. Think – an eclectic, eccentric, electric oasis of champagne, cocktails and great food, and when the party starts, a high-octane, floor-shaking unrivalled party into the night. Music comes courtesy of some of our favourite London DJ’s with special performances throughout the night to make sure this is a party to remember!

There are plenty of ways to get a slice of all the action at The Henley Champagne and Cocktail Club, tickets available through Design My Night.

Time: 12:00 – 00:00

Date: 3-7th July

 

 

An Evening with Chase Distillery

I’ve just received this from one of my collaborators David Coveney, Head Barman of the Vineyard at Stockcross and The Spirit Cellar.

Our name speaks for itself, we’re all about wine. However, on 21st June we’re going to be matching gin and vodka cocktails, using Herefordshire-based Chase Distillery spirits, to each of the four courses to be enjoyed throughout the evening.

Chase Distillery is known for the first single estate English gin that has been created in over 200 years, and also for its internationally renowned vodka. The distillery is unique in the fact that it grows, mashes, ferments, strips, distils and hand bottles both spirits on its farm in Herefordshire.

We’re really pleased to have James Chase, son of the owner, William Chase join us for the evening. Here’s more about the evening itself:

  • 7pm – Arrive and take part in a cocktail masterclass
  • 7.45pm – Introduction about the estate from James
  • 8pm – Enjoy a four course dinner perfectly matched with Chase gin and vodka-based cocktails
  • Demonstrations of each cocktail will be taking place throughout the evening between each course for you to watch.

£69 per person

Why not stay the night and enjoy breakfast the next morning from £179 per room.*

Menu

Ballotine of smoked ham hock and foie gras

Chase smoked vodka, Noilly Prat, lemon peel

Sea trout with pink grapefruit, coriander

Chase extra dry gin, lemon juice, Chase elderflower liqueur, grapefruit bitters & soda water

Loin of Jimmy Butlers free range pork, caramelised apples, cabbage with ginger, potato noodles

Chase elegant crisp gin, fresh apple, lime juice & ginger

English rhubarb, white chocolate cream, pistachio crumble 

Chase raspberry liqueur, Chase rhubarb liqueur, white chocolate liqueur, vanilla & orange bitters

Selection of petits fours

Chase vodka, amaretto & espresso coffee (served in an espresso cup)

 

*Based on two people sharing a Luxury Double, Subject to availability.

Check out The Vineyard website for more details.

From William of Orange to William Chase – enter Williams Great British Extra Dry Gin

Williams Great British Extra Dry Gin

Once known as ‘Mother’s Ruin’, gin has becomes the must have for the sophisticated ‘Drink Less, Drink Better’ generation.

Brought to the UK by William of Orange in 1689, by the middle of the 18th century, gin was blamed for leaving many of London’s poorest citizens in a state of catatonic inebriation. The ‘Gin craze’ eventually saw the poorest people ruined by gin made from cheap grain.

But now another William – William Chase – is restoring gin to its former glory across Britain with the introduction of Williams Great British Extra Dry Gin – or “GB Gin” for short.

“GB Gin is the first single estate English gin to be created in over 200 years,” says Williams Gin founder, William Chase. “Our first challenge as distillers was to create the world’s best vodka – Chase Vodka. And now we have used that as the base for the world’s finest dry gin.”

‘We take our spirits very seriously and this is a very, very fine gin so that you can sip it neat but it’s also perfect for creating a well-balanced gin and tonic or a sweet martini,” he says.

Gin is enjoying a resurgence of popularity in the UK which, according to William Chase, is all about consumers drinking less but being more discerning about quality. It is believed that consumers of premium quality vodkas are now driving the increased sale of gin in the UK. Gin sales have increasing by 11.6% to 304,750 cases over the last year according to the International Wine & Spirit Research. UK gin now makes up 7.9% of the home gin sector. “Bartenders in Britain have fallen in love with gin again,” says William Chase. “Also, traditionally it was women who drank gin, but now more and more men are drinking it. Discerning customers are developing a love for the flavour of gin in cocktails over vodka.” Chase believes that gin had become a no-go area for a lot of people due to the way it was produced.

“Gin was being shunned by a lot of people to its provenance,” explains Chase. “Historically, it was a cheap product made from poor quality grain that couldn’t be used for anything else.” “Our success is because we’re a real distiller, not a large company churning out stuff made from low quality ingredients or just simply redistilling neutral gran spirit. We make it with love from our own distilled spirit made from potatoes grown, fermented, distilled and bottled on our family farm deep in the middle of England.” “We use Juniper buds and berries to ensure the driest gin possible, followed to 10 fine botanicals, which include cinnamon, nutmeg, ginger, almond, coriander,cardamom, cloves, liquorish and lemon.” “On the nose, you experience dry juniper with zesty citrus. Juniper, dark chocolate and citrus zest is upfront on the palate, followed by warm spicy notes in cinnamon, nutmeg and ginger,” he said. GB Gin has been very well received in markets throughout the world and nowhere is this truer than in Spain – which is the world’s biggest consumer of gin.

“Great British Gin has become a Great British export,” says Chase.

 So with a new style to add to their portfolio, how does it fare? Well below I give to you my tasting notes –

Williams Great British Extra Dry Gin – 40%

Warm notes of cinnamon mix well with faint juniper aromas on the nose. Extremely soft on the palate with a kick of spice once it hits the throat. A little dry with the bold notes of citrus but the warmth of the cinnamon comes through a little more. Very long.

Check out the rest of the photos, taken at The Circle 360, via my Facebook page.

The Thrill of the Chase Review

This past Sunday, The Liquorists hosted an event at there speakeasy HQ to coincide with the Manchester Food and Drink Festival and highlight the ever popular trend of matching food with spirits. On offer for the night was to be the Herefordshire based Chase who have been basking in the storm of late regarding there ever popular portfolio. On hand to teach and create were The Liquorists themselves Tom Sneesby and Jody Monteith, with Tom explaining the origins of Chase distillery –

A farmer of 20 years, William Chase had been growing potatoes to supply to the supermarkets as a commodity, but started to feel disheartened after he receives no feedback from the end customer. With prices rising, William decides to branch away from the supermarket scene with the idea of turning his potatoes into chips. During 2002, he travelled the world sourcing equipment and recipes to make potato chips. By the summer, ‘Tyrrells’ was rolling out, kick starting the homemade chips scene.

The creation of vodka though? That was more an accident. Whilst in the USA in 2004, William stumbled upon a small distillery whilst searching for packaging equipment – the distillery was producing potato vodka. So with his very own eureka moment, he sourced a bespoke rectifying column and started work on creating his very own homemade potato vodka.

From the idea in 2004, it took until April fool’s day 2008 to make the first of their potatoes and then make the first batch of vodka in June 2008. Despite having only a small volume output of 1000 litres for 16 tonnes of potatoes in its first run, William Chase prides himself on supreme quality over other mass-produced vodka.

Over the course of the evening we were treated to 4 different products from the Chase portfolio, with a matching food item to compliment each as well as a cocktail using the product as its base. Below I give to you my notes on each –

Vesper

Chase Vodka – 40%

Aromas of vanilla and butter mix well in the nose as the flavours of potato, butter and slight almond/vanilla surround your taste-buds. A smooth feel with a mellow aftertaste with great longevity. Slight black cracked pepper finish.

Enjoyed with olives and tomatoes as well as a John Collins – a refreshing mix of Chase vodka, castor sugar, lemon and topped with sparkling water and garnished with a grapefruit peel.

Williams Gin – 48%

Distilled from organic apples, there’s lots of fresh green apple aromas on the nose which carries on to the palate, although a little bolder flavour. Hints of citrus mix to produce a smooth, longevity.

Enjoyed with a cracker that upon it had stilton, plum and gooseberry chutney as well as a cocktail with no name (surely Thrill of the Chase?!) that combined Williams gin, applejack, lemon, sugar and St. Germaine elderflower liqueur.

Chase Smoked Vodka – 40%

A small batch production of just 1000 bottles. Light smoke notes on the nose but bursts out as it hits the palate with a creamy potato texture. A long finish, albeit dry.

Enjoyed with Scottish smoked salmon, black pepper and cream cheese as well as a twist on the Vesper. Jody used Smoked vodka, Chase vodka and Williams gin, Taylor’s white port, orange bitters and the zest of a lemon to create a long, delicate drink that was very well-balanced.

Chase Marmalade – 40%

Created using Chase vodka and marinated with Seville orange marmalade in the gin still. It is then boiled up and infused with Seville orange peel in their copper still. Giving a slight clear golden colour when poured and on the nose it gives off a subtle marmalade and orange aroma that smells fresh and inviting. On the palate, the marmalade gives off a stronger scent with a rather sweet and a slight bitterness from the orange, leaving a warm feeling and goes down well with a long lingering follow-up.

Enjoyed with vanilla ice cream and limoncello, which was surprisingly subtle and refreshing, as well as a Negroni twist named Marmalade Spagliato – the use of Chase Marmalade, sweet vermouth, Campari and topped with Prosecco.

Scottish smoked salmon, black pepper and cream cheese

Chase Potato Bramley Apple Vodka – 40%

Bramley Apples are distilled with Naked Chase Apple Vodka. Light with kicks of apple on the nose that follows nicely onto the palate. A tangy yet crisp mouth feel gives a short profile.

The evening was a fantastic insight into a company that has been making lots of noise for a couple of years now, and although I’ve experienced there range many times before, you really don’t have to give a seconds thought of whether to give it all another go!

Plus any excuse to hang out at The Liquorists HQ.

Check out the rest of the photos via my Facebook page.

© David Marsland and Drinks Enthusiast 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Chase Tasting Notes

Chase

Over the past year, I’ve been lucky enough to try the spirits that UK-based Chase Distilleries offers to the trade, so after completing my tasting notes on their core range, I’ve decided to combine them all onto one page for your viewing pleasure.

A little history first (1) –

A farmer of 20 years, William Chase had been growing potatoes to supply to the supermarkets as a commodity, but started to feel disheartened after he receives no feedback from the end customer. With prices rising, William decides to branch away from the supermarket scene with the idea of turning his potatoes into chips. During 2002, he travelled the world sourcing equipment and recipes to make potato chips. By the summer, ‘Tyrrells’ was rolling out, kick starting the homemade chips scene.

The creation of vodka though? That was more an accident. Whilst in the USA in 2004, William stumbled upon a small distillery whilst searching for packaging equipment – the distillery was producing potato vodka. So with his very own eureka moment, he sourced a bespoke rectifying column and started work on creating his very own homemade potato vodka.

From the idea in 2004, it took until April fool’s day 2008 to make the first of their potatoes and then make the first batch of vodka in June 2008. Despite having only a small volume output of 1000 litres for 16 tonnes of potatoes in its first run, William Chase prides himself on supreme quality over other mass-produced vodka.

So how does Chase create its award-winning products?

The first stage of the vodka making process is to convert the potatoes into sugars. The potatoes that we grow on the farm are old-fashioned high starch varieties such as Lady Claire and Lady Rosetta. They are harvested in late summer and stored in wooden boxes for the rest of the year. They tip them out of the boxes and into a water bath. Any stones that might be mixed in with them sink to the bottom, but the potatoes float and are drawn off into the peeling machine. The peel is mainly fibre and cannot be fermented, so they take it off and spread it on the fields as compost. The naked potato that they are left with is basically starch and water. They mash them and heat them up to produce a runny mashed potato. This cooks the starch so that the enzymes can get to work, but because they are destroyed by heat, they have to cool the mash to 60°C before they can add them.

The next stage is fermentation. The yeast starts to feed on the sugars that have been made out in the mash vessel and start to reproduce. This process has three waste products: alcohol, carbon dioxide gas and heat. They keep it cool at first to keep the rate of fermentation under control and after a week or so end up with a potato wine of between 8 and 10% abv.

When the fermentation has finished they then start the distilling process. As they gently heat the fermented mash, the alcohol will boil off preferentially and is condensed and collected. By law vodka must be taken to 96% alcohol by volume (abv) and then diluted with water back down to the bottling strength, which is 40%. In order to achieve this, it is distilled five times. The first distillation run is called a stripping run where they simply extract as much as possible from what they have fermented. Most vodka is stripped these days on a continuous stripper which is very efficient and can extract pretty much all the alcohol. Chase have gone back to using the more traditional batch pot still and although it only extracts 85-90% of the fermented alcohol, they are able to keep more of the character. The still is also handmade. It is completely copper which helps produce a smoother distillate by removing sulphates.At the end of the process, they end up with the Low Wines at around 45-50% abv.

Some of the substances in the Low Wines need to be removed as well as the need to concentrate the alcohol using the rectification column. This is over 70ft tall and extends up through the ceiling, up through the floor above and into a tower that had to be built on the roof of the distillery (again it is all hand-made from copper). They put the Low Wines back into the pot still and heat them up again. The vapour then passes up the rectification column through 42 bubble plates to the top where there is a condenser with cold water running through it. This condenses the alcohol vapour causing it to trickle back down to the bottom of the column leaving a thin layer of liquid on each bubble plate before it runs back into the still to be re-boiled, re-evaporated and sent back around the loop again. As the vapour passes up the rectification column again, this time it is forced into the layer of liquid on each bubble plate. As a vapour entering a liquid it will naturally condense, but because energy cannot be created or destroyed, something has to give, and so something also has to evaporate from the layer of liquid, and because alcohol has a lower boiling point than water, it tends to be the alcohol that evaporates preferentially. The result is that as the vapour passes up through these bubble plates it gets progressively purer and purer and more concentrated.

Once the ‘heart’ of the spirit run is removed, it is diluted with water from 96% abv to around 50% abv. The water is sourced from the aquifer underneath the orchard at the bottom of the valley. From the borehole they run it through a reverse osmosis filter and de-ioniser column to purify it. The next step is chill filtering. At low temperatures, long chain protein molecules can precipitate out of the spirit, and if not removed, the vodka could become hazy when stored in the freezer. So they chill the spirit down, allow the protein to precipitate out and then filter it again. They then add more of the pure water to adjust the product to 40% abv.

Some of the Chase Distillery Range

All the bottling is done by hand. The bottles arrive at the plant with the design already printed. They are then put upside down onto a turntable which rinses them out. After being put on a basic but accurate filler which fills the bottle to the required level, a cork is put in using a rubber mallet and a strip or capsule over the top.

So with a rather unique development, how do the finished products rate?

Chase Vodka – 40%

Gained the gold medal in the San Francisco World Spirits Competition 2010 Best Vodka category. Aromas of vanilla and butter mix well in the nose as the flavours of potato, butter and slight almond/vanilla surround your taste-buds. A smooth feel with a mellow aftertaste with great longevity. Slight black cracked pepper finish.

Chase Marmalade – 40%

Created using Chase vodka and marinated with Seville orange marmalade in the gin still. It is then boiled up and infused with Seville orange peel in their copper still. Giving a slight clear golden colour when poured and on the nose it gives off a subtle marmalade and orange aroma that smells fresh and inviting. On the palate, the marmalade gives off a stronger scent with a rather sweet and a slight bitterness from the orange, leaving a warm feeling and goes down well with a long lingering follow-up.

Chase Smoked Vodka – 40%

A small batch production of just 1000 bottles. Light smoke notes on the nose but bursts out as it hits the palate with a creamy potato textue. A long finish, albeit dry.

Chase Potato Bramley Apple Vodka – 40%

Bramley Apples are distilled with Naked Chase Apple Vodka. Light with kicks of apple on the nose that follows nicely onto the palate. A tangy yet crisp mouth feel gives a short profile.

Chase Rhubarb Vodka – 40%

Slowly cooked Herefordshire Rhubarb marinated with Chase vodka. A light, fresh scent of rhubarb aromas dance on the nose and palate, with a slight sweetness coming through as it nears the end.

Chase Bourbon Cask Vodka – 62.4%

Barrel aged vodka using casks that previously held Kentucky bourbon whiskey. Lots of dry oak swirl on the nose with vanilla, whilst the palate enjoys a mix of fudge, caramel and spicy black pepper to create a long finish.

Chase Raspberry Vodka – 40%

Very delicate and slow releasing of the raspberry on the nose which becomes rather fragrant once it hits the palate. A little sharp near the end but it soon mellows into a long offering.

Williams Gin – 48%

Distilled from organic apples, there’s lots of fresh green apple aromas on the nose which carries on to the palate, although a little bolder flavour. Hints of citrus mix to produce a smooth, longevity.

Williams Chase Seville Orange Gin – 40%

A sweet nose with slight orange aromas coming through slowly. Rather smooth on the palate with a slight ting on the long end. A lovely warmth.

Williams Great British Extra Dry Gin – 40%

Warm notes of cinnamon mix well with faint juniper aromas on the nose. Extremely soft on the palate with a kick of spice once it hits the throat. A little dry with the bold notes of citrus but the warmth of the cinnamon comes through a little more. Very long.

Chase Raspberry Liqueur – 20%

A deep, ripe raspberry nose bodes well as it creates a very smooth texture on the palate. A slight sweetness against a velvet offering produces a long finish, albeit a little dry.
There are many more variations that the Chase Distillery offer, including a smoked and a naked version of their vodka, a bramley apple and sloe gin, and rhubarb, elderflower and blackcurrant liqueurs.

Chase Elderflower Liqueur – 20%

Won gold at the Liqueur Masters 2009, sweet and floral on the nose, with the elderflower rather subtle on the palate instead of the hard hit you may expect. A refreshing long finish with a sweet after-taste that lingers.

Chase Rhubarb Liqueur – 20%

Very light and subtle on the nos, with a smooth sweetness of rhubarb which bursts as it makes it was to the back of the throat. A fantastic long flavour.

Chase Blackcurrant Liqueur – 20%

Soft nose of blackcurrant that doesn’t overpower the senses, although becomes bolder on the palate. A rather short offering with a little dryness near the end.

You’ll be able to find the Chase products on many back bars and homes these days – a testament to the brand from Herefordshire for traditionalism, hard-work, and determination to bring the UK something British! Worthy of a place in your drinks cabinet.

Check out more photos from my shoot at Dawnvale Leisure Interior Solutions via my Facebook page.

(1) All history and production methods taken directly from the Chase Distillery website. Subtle changes have been made for narrative purposes only.

© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.

Rock the Farm & the Chase Cup 2012

 

ROCK THE FARM is a FREE two-night event hosted by Herefordshire based distillery, Chase.

The aim of the event is to generously give something back to bartenders and the bar industry for their continued support for this iconic British brand of spirits and liqueurs. Saturday 14 – 16th July 2012 in the distillery’s grounds will play host to 1500 members of the bar industry where revellers will be able to enjoy Chase drinks and fine ‘street food’, watch live music, see or take part in the inaugural Chase Cup Mystery Box Final, tour the distillery/farm and much more. Above the distillery will host a tasting area to sample spirits from around the world. Free tickets are limited and available by invite only.

The ultimate winner of the Chase cup will be invited back to the Distillery to create a bespoke batch of 100 70cl bottles of their very own distillate. To enter, bartenders have to take a picture of their chosen Chase cocktail and send it through to rockthefarm.co.uk

 

For all details please visit rockthefarm.co.uk