Our farm is based in Herefordshire, a region that boasts some of the richest farmland in the world. It’s here that we grow King Edward and Lady Claire potatoes for the distillery, as well as cider apples for our Naked Chase Apple Vodka and Williams Gin.
Having the distillery located on the farm allows us to keep a watchful eye over how our potatoes and apples move from field to bottle. It’s this single-estate approach that makes us different – something you can taste in our award-winning vodka.
We start by mashing up our potatoes and apples, which are all harvested from the fields and orchards surrounding the farm. Apples are sweet enough to ferment naturally, but we add a brewer’s yeast to the potato mash to help it along the way.
After about a week, we’re left with a low alcohol wine.
We put the low alcohol wine from the fermentation stage into our bespoke copper batch pot and wait patiently as it’s distilled four times here and twice more in our rectification column. The column is the tallest of its kind in the world, at 70ft it rises through the roof of the barn.
At this point, the spirit has reached the dizzying heights of 96% ABV and is well on its way to becoming Chase Vodka.
After distillation, the raw spirit is tempered with water drawn from a source at the heart of the farm. Once it’s reached a much more drinkable 40% abv, we hand bottle our vodka and seal it with a handmade cork. The whole process, from farm to bottle, takes up to two weeks.
We’re a stones throw away from the Malvern Hills – the home of the Queen’s favourite water.
Making Our Gin
Unlike most distilleries, we opt out of buying in a readymade neutral grain spirit. In our quest for traceability in the industry, we use either our Chase Original or Naked Chase Vodka as the base to our Williams Gins.
Opening the belly of our 250l Carter head style still, Ginny, we add in the raw spirit at 96% along with the same amount of water from the farm. The botanicals are stuffed into a pillow case and placed into the carter head, where the flavours are infused into the vapours passing through. This method provides a very floral style with great length and depth. For our GB gin we infuse juniper buds and berries to ensure that we distil the driest gin possible, followed by wild botanicals including; cinnamon, nutmeg, ginger, almond, coriander, cardamom, cloves, liquorice and lemon to ensure a distinct and robust flavour.
For our Elegant 48 gin, however, the process is a little more complex. In our bespoke gin still, we add hops, elderflower, juniper, Bramley apple and angelica, plus secret wild botanicals
from our meadow and fresh water from our well. These infuse into our apple-based spirit beautifully to help create a refreshing yet complex gin.
We believe in a truly sustainable approach to farming and creating spirits, this is why we let nothing go to waste. All our waste produce goes to feed our herd of pedigree Hereford cattle, and wherever possible, the fresh ingredients used in our products are sourced from right here on our family farm.
As farmers at heart we value our countryside, every inch of it, from field to bottle.
Discover more behind our process and check out our Farm & Distillery tours.
Chase Farm is based in Herefordshire in the heart of Middle England, it is often known as the 'forgotten county' due to its off-the-beaten-track location on the borders of Wales, Gloucestershire and Worcestershire. It is in this special county that William Chase was born and started his two businesses, Tyrrells Crisps and now Chase Distillery. William is often heard talking about the provenance of Chase Vodka and Williams Gin and he believes that it is the rich, red Hereford soil and our Single-Estate mentality that have led to our spirits being named 'The World's Best'. Please do come and visit us on the farm and take a guided tour around the distillery, once you visit Hereford you won't want to leave!