Chase Potato Vodka

William Chase farmed potatoes in Herefordshire for twenty years, got tired of supermarkets treating them as a commodity, and turned them into Tyrrells crisps in 2002. Six years later, with the crisp fortune, he turned them into vodka — and in April 2010 it was named Best Vodka in the World at the San Francisco World Spirits Competition. Chase was the UK's first single-estate distillery: King Edward and Lady Claire potatoes grown on the family's own farm, about 250 to a bottle, mashed, fermented a week, distilled four times in a copper batch pot and twice more in what was Europe's tallest rectification column, cut with aquifer water from the farm, chill-filtered, and hand-bottled at 40% ABV. Chase told bartenders he could track every potato to the field it grew in. Best Tasting Spirits found a subtle berry aroma, a creamy entry with fresh blueberry building to a tart berry peak, and a finish of warm tingle and creamy mashed potato — the potato's signature texture at full expression. Expect a soft, faintly sweet nose, a rich, creamy, full-bodied palate with a natural earthy sweetness and a whisper of fruit, and a long, smooth finish. Honest note: Diageo bought Chase in 2021 and closed the Herefordshire site in January 2025, moving production to Scotland — bottles from the farm era are the ones collectors want. For a Martini with genuine body, a vodka soda, or ice-cold with a bag of crisps, it's England's world-champion potato vodka. Gluten-free by nature.

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