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They longed for more customer interaction. The decision was made to move into producing something of their own, crisps. Many successful years passed as the producers of Tyrell’s Crisps but they kept wondering what next for the humble potato. It was at this point, around 2006/07, that research into potato vodka began.
The outcome is a clean and earthy vodka with mineral undertones and a buttery mouthfeel. An ideal vodka for a Martini! Vodka Martini Stir all ingredients together with ice and strain into an ice-filled tumbler. Garnish with an olive and a basil leaf.
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Once the liquid is separated from the mash, it runs through a copper pot still and rectification column with 48 bubble plates. The final spirit is brought down to 40% ABV using water from the local water source. The whole process from field to bottle takes up to two weeks. First, they take the peel from Seville oranges and steam heat them in a pressurised environment. This piece of equipment is something you would be more than likely to find in the perfume industry, but it does a wonderful job of creating the marmalade flavour of this spirit. Chase Vodka was voted Best in the world in April 2010 at the San Francisco World Spirits Competition. [1] I used the remaining tomato flesh to infuse some dry vermouth in the same way as above. This can also be used to create a less tomatoey version of this Martini (see below). Marinara Martini vol.2
Caine, Rebecca (5 February 2015). "Chase Distillery in Preston Wynne secures China export deal". Hereford Times . Retrieved 26 May 2016.These peels and then steeped in the potato vodka for 48 hours. After the maceration, the spirit is then re-distilled. In the botanical chamber of the still they hang Egyptian cotton pillowcases stuffed full of orange peel. The vapours are passed through the chamber, which provides the final product with more fresh orange flavours. https://www.diageo.com/en/news-and-media/press-releases/2021/diageo-completes-acquisition-of-chase-distillery Stir the vodka and vermouth with ice in the glass part of your Boston shaker. Strain into a Martini glass and add garnish. To bring out the vegetal notes of Dolin, I have infused it with yellow pepper and thyme. Slice the pepper and add into a sterilised jar together with the vermouth. Muddle well and leave to sit in the fridge for at least 12 hours (I infused mine nearly 24 hours). Once you’re happy with the taste, add a few sprigs of thyme, stir and leave for ten minutes. Taste the mixture every ten minutes or so and, once satisfied, strain well. I kept the thyme in for nearly 30 minutes and gave the mixture a stir ever ten minutes, but I think the thyme I was using wasn’t as strong as usual. Personally, I prefer my Martini stirred as shaking will simply dilute the drink too much and it will bring out the vermouth much more than I like. If you do choose to shake yours, I would suggest trying it with a little bit less vermouth than you would normally use when stirring. Of course, if you are a fan of a more herbal Martini, then perhaps you ought to try shaking.
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